A wonderful meal to cook for family and friends.


Difficulty: Medium

Time: 90 min. preparation time, 0 min. baking time

Nutrition: Calories ca 252 / Protein 16g / Carbohydr. 9g / Fat 16g

Ingredients (8 servings)

500 gbeef (e.g., sirloin, tenderloin)
200 gpork belly
400 gbeets (pre-cooked)
0.5 headcabbage
400 gtomatoes
1 bunchparsley
3onions (red)
200 gcarrots
100 gcelery root
1 lwater
3bay leaves
500 mlbeet juice
1 tspallspice
5 tbspred wine vinegar
sour cream for serving (optional)
vegetable oil for frying


measuring cup, strainer, 2 large saucepans, cooking spoon, cutting board, knife

Wine Tip

A Cru Bourgeois or a similar cuvee can be found anywhere. Beetroot and celery pair extremely well with red wine. However, be careful with the chili, as too much may conflict with the tannins.

Step 1


Roughly chop parsley. Finely dice chili. Cut cabbage and onions into fine strips. Cut beets, carrots, tomatoes, and celery root into bite-sized pieces.

cutting board, knife

1 bunch parsley / 1 chili / 0.5 head cabbage / 3 onions / 400 g beets / 200 g carrots / 400 g tomatoes / 100 g celery root

Step 2


Cut pork and beef into large cubes.

200 g pork belly / 500 g beef

Step 3


In a large saucepan, bring water, beef, and pork to a boil. Then, reduce heat to low and skim foam from the surface. Next, add bay leaves, salt, and pepper and simmer for approx. 25 – 30 min.

large saucepan, cooking spoon

1 l water / 3 bay leaves / salt / pepper

Step 4


In another large saucepan, sauté carrots, beets, cabbage, onion, chili, and celery root in some vegetable oil over medium heat for approx. 5 – 7 min. until tender.

large saucepan, cooking spoon

vegetable oil for frying

Step 5


Deglaze pan with beet juice and allow to reduce for approx. 15 – 20 min.

500 ml beet juice

Step 6


Strain the pork and beef stock and set the meat aside. Add stock to the pan and allow to reduce for approx. 10 – 15 min.

measuring cup, strainer

Step 7


Add meat, allspice, and tomatoes to the borscht. Stir well to incorporate.

1 tsp allspice

Step 8


Add parsley and red wine vinegar. Stir well to incorporate. Enjoy with a dollop of sour cream, if desired.

5 tbsp red wine vinegar / sour cream for serving