Introduction
Hi everyone, Emily here! There is something profoundly soul-warming about a true, deep-red Beef Borscht. In 2026, we’re seeing a massive return to “slow-cooked heritage” foods—dishes that require a bit of patience but offer an incredible return on flavor. This version isn’t just a vegetable soup; it’s built on a foundation of seared bone-in short ribs, creating a rich, velvety bone broth that perfectly balances the sweetness of the beets and the tang of the tomato. It’s hearty, vibrant, and quite possibly even better on the second day.
Why You’ll Love This Recipe
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The Bone-In Secret: Using short ribs provides collagen and marrow, resulting in a silkier, more nutrient-dense broth than standard stew meat.
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The “Sofrito” Technique: Searing the root vegetables before adding them to the liquid caramelizes their sugars, giving the soup a complex depth.
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Vibrant Color: Grating the beets (instead of dicing) allows them to release their pigment more evenly, resulting in that iconic, jewel-toned magenta.
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Naturally Balanced: The addition of a tiny bit of sugar and vinegar (from the tomato paste) hits every note—sweet, sour, and savory.
Equipment
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Large Skillet: For searing the meat and sautéing the aromatics.
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Large Stock Pot (8-10 qt): To hold the 16 cups of water and all the ingredients.
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Box Grater or Food Processor: To grate the beets and carrots quickly.
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Chef’s Knife: For dicing onions and potatoes.
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Tongs: For handling the hot short ribs.
Ingredients
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2 pounds Bone-in short ribs (approx. 4 large ribs)
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16 cups Water
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2 cups Beets (grated; about 2 small or 1 large)
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2 cups Carrots (grated; about 2 medium)
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4 cups Cabbage (shredded)
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4 large Potatoes (diced)
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1 medium Onion (diced)
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2 tablespoons Tomato paste
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1 cup each Fresh parsley and fresh dill (chopped)
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1 teaspoon Granulated sugar
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To taste: Salt and freshly cracked black pepper
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For Serving: Sour cream and extra dill
Instructions
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The Sear: Preheat a large skillet on high heat. Sear the short ribs for about 5 minutes per side until a deep brown crust forms. Do not skip this!
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The Broth: Transfer the ribs to a large pot with 16 cups of water. Bring to a boil, then reduce heat to medium-low. Simmer for 2 hours or until the meat is tender and pulling away from the bone.
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The Aromatics: In the same skillet used for the meat (using the leftover fat), sauté the diced onions for 10–15 minutes until golden and translucent.
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The Veggie Sauté: Add the grated beets and carrots to the onions. Stir and cook for 10 minutes to soften.
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The Flavor Base: Stir in the tomato paste, sugar, and salt. Cook for another 10 minutes, then remove the skillet from the heat.
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The Heart of the Soup: Once the meat is ready, add the diced potatoes and shredded cabbage to the pot. Cook for 15–20 minutes until the potatoes are fork-tender.
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The Combine: Stir in the sautéed beet and carrot mixture along with the fresh parsley and dill. Let it cook for a final 10 minutes.
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The Shred: Remove the ribs from the soup. Shred the meat, discarding the bones and excess fat, then return the meat to the pot.
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The Rest: Turn off the heat, cover, and let the soup sit for 15 minutes. This allows the flavors to meld into a cohesive, rich broth.
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Serve: Garnish with a generous dollop of sour cream and a sprinkle of fresh dill.
You Must Know
The Maillard Reaction: Searing the meat on high heat creates a complex flavor profile that boiling alone cannot achieve. That brown “fond” left in the pan is liquid gold—make sure you sauté your onions in it! Pro Tip: If your Borscht loses its bright red color and turns a bit orange, it’s likely been boiled too hard after the beets were added. For the most vibrant red, add the beet mixture toward the end and keep it at a gentle simmer.
Storage Tips
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Fridge: This soup is legendary for being better the next day. It lasts for up to 5 days in an airtight container.
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Reheating: Reheat slowly on the stovetop. Avoid boiling vigorously to maintain the bright beet color.
Ingredient Substitutions
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The Meat: If you can’t find short ribs, beef shank or chuck roast (with a marrow bone added) works well.
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The Tang: If you like a sourer Borscht, add a tablespoon of red wine vinegar or lemon juice at the very end.
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Vegetarian: Skip the ribs and use a rich vegetable broth and 1 tablespoon of smoked paprika for depth.
Serving Suggestions
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Classic: A dollop of cold sour cream and a heavy sprinkle of fresh dill.
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Sides: Serve with a thick slice of dark rye bread or toasted sourdough rubbed with a raw garlic clove.
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Crunch: A side of garlic pampushki (Ukrainian garlic rolls) is the traditional gold standard.
Cultural and Historical Context
Borscht is a cultural icon across Eastern Europe, with roots stretching back centuries. While many associate it with Russia or Ukraine, it is a staple of Slavic heritage. Often called “Russian Penicillin,” it has historically been valued for its high mineral content from the beets and the healing properties of the bone broth. In 2026, it remains a symbol of hospitality and slow-living.
Seasonal Adaptations
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Winter: Serve piping hot with extra short rib meat for a dense, warming meal.
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Summer: This can be served chilled (often called “Summer Borscht“) by skipping the beef and adding fresh cucumbers and radishes to the cold beet broth.
Perfect Occasions
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Sunday Family Dinner: It’s a slow-burn recipe that fills the house with an incredible aroma.
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Cold & Flu Season: The ultimate nutrient-dense recovery meal.
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Winter Meal Prep: One pot makes enough for an entire week of healthy, high-protein lunches.
Freezer Meal Conversion
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To Freeze: Allow the soup to cool completely. Store in freezer-safe bags or containers for up to 3 months.
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To Reheat: Thaw in the fridge overnight. Heat on the stove over medium-low heat. Note: Potatoes may soften slightly more after freezing, but the flavor remains excellent.
Pro Tips
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Grate, Don’t Dice: Grating the beets and carrots creates more surface area, which leads to a richer color and a more cohesive texture in every spoonful.
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The Rest Period: The 15-minute “rest” after turning off the heat is when the magic happens. It allows the beet juices to fully saturate the broth without being overcooked.
FAQs About Recipes
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Do I have to peel the beets? Yes, the skin can be earthy and tough. Peel them before grating for a smoother texture.
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Why use sugar? A small amount of sugar balances the acidity of the tomato paste and the earthiness of the beets. It doesn’t make the soup “sweet,” just balanced.
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Can I use a slow cooker? You can, but you must still sear the meat and sauté the veggies first for the best flavor profile.
Hearty Beef Borscht
Ingredients
Equipment
Method
- Sear the short ribs for 5 minutes per side in a skillet; transfer to a large pot.
- Simmer the meat in 16 cups of water for 2 hours until tender.
- Sauté onions in the skillet for 10-15 minutes, then add grated beets and carrots for 10 minutes.
- Stir tomato paste, sugar, and salt into the veggies; cook for 10 minutes and remove from heat.
- Add potatoes and cabbage to the boiling broth; cook for 15-20 minutes.
- Combine the veggie mixture and herbs into the soup; cook for 10 minutes.
- Shred the meat, return it to the pot, and rest the soup covered for 15 minutes before serving.
