Easy Borscht with Tender Beef

Easy Borscht with Tender Beef

You can make a borscht with tender beef easily at home! There are some key tips.

Ingredients: 4 to 5 servings

Beef shank
500 g
1 whole head
Canned tomatoes
2 cans (800 g)
☆ Ketchup
10 tablespoons (150 ml)
☆ Japanese Worcestershire-style sauce
3 tablespoons
☆ Okonomiyaki sauce
1 tablespoon
☆ Dashi soy sauce (soy sauce premixed with dashi)
1 tablespoon
● Red wine
50 ml
● Soup stock
2 packets
Salt and pepper
To taste
Sour cream, optional
To taste


1. Cut the beef into large pieces and wash several times in water. By washing the beef the soup won't become cloudy.
2. Put the beef in cold water and bring to a boil. Skim off the scum, and drain into a colander or sieve.
3. These are the vegetables. We eat up all this cabbage. Cut into bite-sized pieces.
4. Sauté the onion and carrot in olive oil. When the onion is transparent add the canned tomatoes and the ● ingredients.
5. Add the beef and the ☆ ingredients, and simmer for a while, less than 30 minutes.
6. When the soup is a little bit thickened, add the potatoes, and then mound the cabbage on top. Cover with a lid.
7. After a while it looks like this. Season with salt and pepper, and it's done.
8. Baguettes and wine are a must with this.

Story Behind this Recipe

This was the feature dish at Pechika, a restaurant that used to be in Shinjuku Isetan. After a number of tries, I was finally able to recreate it.