Cozy Borscht with Organic Ghee

Organic Valley is passionate about food and protecting the food system. Our in-house chefs, product development team members and employee-foodies love finding twists to enhance traditional fare. We also enjoy trying new ways to use organic products to create delectable meals and snacks that you can feel good about sharing with your family.

A picture of borscht soup next to a container of ghee.

Made-from-scratch borscht brings comfort in every spoonful, with rich beef broth, buttery Organic Valley^®Ghee, earthy beets and fresh veggies. Topped with crisp cucumbers, fragrant dill and a dollop of sour cream, it’s nourishing, satisfying and full of traditional flavor.

20 min Prep2 hrs Cook2 hrs 20 min Total

20 min Prep•2 hrs Cook•2 hrs 20 min Total

20 min Prep•2 hrs Cook

2 hrs 20 min Total

6 Servings

20 min Prep2 hrs Cook2 hrs 20 min Total

20 min Prep•2 hrs Cook•2 hrs 20 min Total

20 min Prep•2 hrs Cook

2 hrs 20 min Total

6 Servings

Cooking Mode

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Ingredients

1 ½ pounds boneless chuck roast, cut into 1-inch cubes
12 cups water
1 tablespoon salt
2 bay leaves
4 cups red cabbage, shredded
1 medium yellow onion, diced
2 yellow potatoes, peeled and cut into 1-inch cubes
2 medium carrots, finely chopped
3 large beets, peeled and finely chopped
3 garlic cloves, minced
¼ cup tomato paste
2 teaspoons white vinegar
2 tablespoons fresh dill, chopped
chopped cucumber (for garnish)
more fresh dill (for garnish)

Directions

In a large pot, add cubed chuck roast, water, salt and bay leaves. Heat over medium-high heat, bringing to a boil while stirring. Once boiling, reduce the heat to a simmer, cover and leave the broth to boil for 60 minutes, stirring occasionally.
Tips
- For best results, chop the potatoes and beets about the same size so they cook evenly.
After 60 minutes, stir in the red cabbage. Cover and let simmer for an additional 15 minutes.
Meanwhile, in a skillet, add Organic Valley® Ghee and heat over medium heat. Add the onion, potatoes and carrots, and sauté for 4-5 minutes until the onion is translucent. Add the beets and continue to sauté for another 4-5 minutes, stirring occasionally. Add the garlic and sauté for another minute.
Tips
- Beets are more difficult and time-consuming to cook if not peeled. Beets should be peeled before adding to borscht for adequate cooking and best flavor!
Add the sautéed vegetables and the tomato paste to the beef broth. Stir to combine, then cover, and simmer for another 15 minutes, stirring occasionally.
Remove from heat and stir in the vinegar and fresh dill. Serve with chopped cucumber, dill and Organic Valley® Sour Cream!

Tips

If time allows, allow the soup to rest at step 5 to help flavors marinate together even more!
If using canned or precooked beets, add during step 4 to avoid overcooking them.

Directions

Cooking Mode

Prevent your screen from going dark as you follow along.

In a large pot, add cubed chuck roast, water, salt and bay leaves. Heat over medium-high heat, bringing to a boil while stirring. Once boiling, reduce the heat to a simmer, cover and leave the broth to boil for 60 minutes, stirring occasionally.
Tips
- For best results, chop the potatoes and beets about the same size so they cook evenly.
After 60 minutes, stir in the red cabbage. Cover and let simmer for an additional 15 minutes.
Meanwhile, in a skillet, add Organic Valley® Ghee and heat over medium heat. Add the onion, potatoes and carrots, and sauté for 4-5 minutes until the onion is translucent. Add the beets and continue to sauté for another 4-5 minutes, stirring occasionally. Add the garlic and sauté for another minute.
Tips
- Beets are more difficult and time-consuming to cook if not peeled. Beets should be peeled before adding to borscht for adequate cooking and best flavor!
Add the sautéed vegetables and the tomato paste to the beef broth. Stir to combine, then cover, and simmer for another 15 minutes, stirring occasionally.
Remove from heat and stir in the vinegar and fresh dill. Serve with chopped cucumber, dill and Organic Valley® Sour Cream!

Tips

If time allows, allow the soup to rest at step 5 to help flavors marinate together even more!
If using canned or precooked beets, add during step 4 to avoid overcooking them.

Do You Know?

Made with organic milk and live cultures, our sour cream delivers a tangy zip. It’s gluten-free, probiotic and crafted to taste homemade in every creamy, flavorful spoonful.
Organic Valley’s mission is to provide a stable, sustainable pay price to farmers so they can continue farming with their families.
Learn more
Our organic farmland is teeming with life. From earthworms and pollinators to bear and elk, our small organic family farms host a whopping 30% more biodiversity than conventional farms. Help us preserve the flora and fauna that make our world go round.

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Frequently Asked Questions

Yes, this recipe can be made up to 2 days in advance. Store in an airtight container for up to 3 days in the refrigerator. Simply reheat when ready to serve!

Yes, the broth can be made ahead of time. Simply reheat when ready to serve.

Yes, to freeze, simply transfer the borscht to a freezer-safe container and freeze for up to 3 months.

Yes, you can. Just add during step 4 to avoid overcooking them.

Yes, you can also use beef stew meat or sirloin roast in this recipe in place of the chuck roast.