Romanian Winter Borscht
A hearty winter version of Romanian borscht made with beef, root vegetables, and warming spices. This version is designed to warm you up during cold Romanian winters.
Ingredients
- 1 kg beef chuck, cubed
- 1 kg beets, peeled and grated
- 3 large onions, diced
- 4 carrots, grated
- 2 parsnips, grated
- 1 large cabbage, shredded
- 5 potatoes, cubed
- 2 tbsp tomato paste
- 2 tbsp white vinegar
- 4 cloves garlic, minced
- 2 bay leaves
- 1 tsp allspice
- Fresh lovage, dill, and parsley
- Sour cream for serving
- Crusty bread for serving
- Salt and black pepper to taste
Ingredient Substitutions & Tips
- Beets: Can substitute with golden beets for a milder flavor
- Cabbage: Red cabbage can be used instead of green for extra color
- Sour cream: Greek yogurt or crème fraîche work as alternatives
- Fresh herbs: Dried herbs can be used (use 1/3 the amount)
Step-by-Step Instructions
Brown beef cubes in a large pot
All Steps
Brown beef cubes in a large pot
Add water and simmer for 1.5 hours
Sauté onions, carrots, and parsnips
Add beets and cook until tender
Add cabbage and potatoes
Season with vinegar, allspice, and herbs
Simmer for 30 minutes
Serve hot with sour cream and bread
Pro Tips
- Let the borscht rest for at least 30 minutes after cooking for the best flavor
- Serve with a dollop of sour cream and fresh dill for authentic taste
- Borscht tastes even better the next day - perfect for meal prep!
- Freeze leftovers in individual portions for quick weeknight meals
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