This Borscht With Beef is a deliciously healing classic soup filled with beets, cabbage, and beef. It’s kind of a cross between a hearty beef stew and a cabbage soup. It is amazing and even non-beet-lovers will ask for a second helping.
I was working with a client a few weeks ago who had really high blood pressure. Now, I’ve always known that beets are great to lower blood pressure but it wasn’t until we actually tested it out that I was truly awe inspired. This wonderful woman came to me willing to do anything she had to in order to feel better. She is my favorite type of client.
I always ask on my initial questionnaire if there is anything you won’t eat. She responded with only two things that she couldn’t get down, and one of them was beets.
So, we worked around the beets. And she did amazingly well… her progress was inspiring.
Over the course of a few weeks, I mentioned beets again. I had an intuition or an instinct that beets were the answer to some of her health issues. Well… intuition plus scientific knowledge…
She was game. So I sent her the beets recipe that helped me get my daughter to eat them. And she made it. She ate the beets and she actually loved them. Then she took her blood pressure. The numbers had dropped significantly after only one serving of beets!
She took the bull by the horns and started making more recipes with beets and her blood pressure is now under control. Anyway, this recipe for Borscht With Beef was inspired by this amazing woman who thought she didn’t like beets but loved cabbage soup. It’s delicious. It’s healing. It’s simple. And it tastes like home.
By the way, just as an aside… beet juice is now being given to athletes to increase athletic performance, so you’ve really got to try this Borscht With Beets!
If you like this recipe, you’ll also love my recipe for Beet Sweet Potato Soup.
If you are looking to boost your endurance and strength, download my free ebook: Optimized Athletic Performance Food Plan.
Here are some of the amazing healing ingredients in this Borscht With Beef recipe:
Beets are SO good for you. I try to find ways to fit them into my meals as much as possible. Really… many times a week. Beets nourish blood and tonify the heart. Athletes are starting to drink beet juice as a form of endurance therapy. They are anti-carcinogenic, good for anemia, and relieve constipation. I also think it’s a great idea to eat them raw sometimes because their amazing goodness is even more pumped up this way.
Beef is good for a lot of ailments. It’s good for edema/swelling in the body, it helps many people with their weak back and knees and, believe it or not, it’s good for that bloated, distended feeling we sometimes get in our stomachs. In the olden days, beef was stewed for hours so that the liquid could be sipped to combat chronic diarrhea. I recommend using grass-fed organic ground beef whenever possible.
Bone broth is filled with bone marrow and essential fatty acids — these things promote optimal brain health. It also contains glycine, which is an amino acid that helps with memory, concentration, stress, and focus. You can make your own bone broth, but you don’t have to anymore. Bone broth is now available in tons of markets. It’s sold in boxes just like chicken or vegetable broth. The glucosamine in bone broth can reduce inflammation and strengthen the bones. It’s also great for your skin, hair, and nails. This is a great thing to use for a quick soup base, or to just sip on during the day. Sometimes I’ll have a hot cup of bone broth first thing in the morning for a quick healing pick me up.
Scallions are one of my favorite ingredients. In Chinese medicine, the root of the scallion is a healing herb (Cong Bai). I always keep scallions on hand in my refrigerator so that I can whip up a batch of cold and flu fighting tea (scallion roots and ginger) the second anyone feels that scratchy throat coming on. It helps the body sweat out toxins. Scallions are antiviral and antibacterial; they are good for the common cold and general nasal congestion — just don’t eat too many if you have a fever. I toss the roots into this soup and let them infuse the liquid.
Cabbage can help control a cough and lessen the symptoms of the common cold — in olden times, cabbage tea was given to people who had contracted the whooping cough. It’s also good to combat constipation and hot flashes.
Carrots help strengthen the organs in your body. They also are good for the eyes (this is their claim to fame) and they promote healthy digestion. Many moons ago, people used to make carrot tea to ward off measles and to prevent cancer. Carrots help detoxify the body and in today’s world of Chinese medicine, they are prescribed to ease constipation and tonsillitis.
Garlic is amazing in its antiviral and antibacterial capabilities. Garlic is actually a Chinese herb (Da Suan). It’s used to kill toxins and parasites and also to reduce swelling in the body. It’s what I call a great “A” herb: anesthetic, antibacterial, anti fungal, antioxidant, antiviral, etc….
- 2 Tbs extra-virgin olive oil
- 1 lb beef stew meat
- sea salt and black pepper
- 1 bay leaf
- 6 cups beef bone broth, divided
- 3 cups water, divided
- 1 tsp fennel seeds
- 3 medium/large red beets, peeled and diced
- 3 scallions, sliced, roots retained and added to the soup
- ⅓ cup fresh dill, snipped or chopped
- 3 medium carrots, peeled and diced
- ¼ cup raw apple cider vinegar
- ½ medium head savoy cabbage, thinly sliced and broken into shreds
- 6 garlic cloves, smashed
- 1 med baking potato, peeled and diced
- non-dairy yogurt, for topping
- In a large soup pot set over medium heat, heat the oil.
- Season the beef with salt and pepper.
- Add the beef to the oil, in a single layer, turning to brown all sides. You will probably have to do this in batches, removing the first batch to a plate to do the second batch.
- When the beef is all browned, return all of it to the pot and pour in 3 cups of bone broth and 1 cup of water. Add the fennel seeds. Bring to a boil, then lower the heat to a simmer, cover the pot and cook for 1 hour.
- Add the beets, scallions (with the roots), carrots, cabbage, garlic cloves, and potatoes.
- Add the remaining 3 cups bone broth and add about 2 more cups of water so that the ingredients are covered with liquid.
- Cover and let simmer 30 mins.
- Remove from heat and stir in vinegar and dill.
- Ladle into bowls and top each serving with a dollop of yogurt.