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Recipes

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.

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A picture of borscht soup next to a container of ghee.
20 min Prep•2 hrs Cook2 hrs 20 min Total
6 SERVINGS

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 Prep•2 hrs Cook2 hrs 20 min Total
6 SERVINGS
A picture of borscht soup next to a container of ghee.
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Ingredients
boneless chuck roast
1 ½ pounds boneless chuck roast, cut into 1-inch cubes 
12 cups water 
A small bowl of salt.
1 tablespoon salt
2 bay leaves 
red cabbage
4 cups red cabbage, shredded 
onion
1 medium yellow onion, diced 
yellow potatoes
2 yellow potatoes, peeled and cut into 1-inch cubes 
2 medium carrots, finely chopped 
beets
3 large beets, peeled and finely chopped 
A head of garlic with a clove on the side.
3 garlic cloves, minced
Tomato Paste
¼ cup tomato paste 
white vinegar
2 teaspoons white vinegar 
Dill
2 tablespoons fresh dill, chopped 
cucumber
chopped cucumber (for garnish)
Dill
more fresh dill (for garnish)
Directions
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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.

© Organic Valley 2025. All rights reserved.

Frequently Asked Questions

Can this recipe be made in advance?

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!

Can the broth for this recipe be made in advance?

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

Can this recipe be stored in the freezer?

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

Can I use canned or precooked beets?

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

Can I use another meat than chuck roast?

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

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Do You Know?

Game Day snacks on a countertop

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.

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Organic Valley’s mission is to provide a stable, sustainable pay price to farmers so they can continue farming with their families.

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