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Beef Borscht

Hearty Beef Borscht

A traditional Eastern European beet soup elevated with seared bone-in short ribs and a rich, herb-infused broth.
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings: 10 Servings
Course: Soup, Main Course
Cuisine: Eastern European
Calories: 206
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs bone-in short ribs
  • 16 cups water
  • 1 medium onion diced
  • 2 cups grated beets
  • 2 cups grated carrots
  • 2 tbsp tomato paste
  • 4 cups shredded cabbage
  • 4 diced potatoes
  • 1 tsp sugar
  • 1 cup chopped parsley
  • 1 cup chopped dill
  • Salt and pepper to taste
  • Sour cream for serving

Equipment

  • Stock Pot
  • Skillet
  • Grater
  • Chef's Knife

Method
 

  1. Sear the short ribs for 5 minutes per side in a skillet; transfer to a large pot.
  2. Simmer the meat in 16 cups of water for 2 hours until tender.
  3. Sauté onions in the skillet for 10-15 minutes, then add grated beets and carrots for 10 minutes.
  4. Stir tomato paste, sugar, and salt into the veggies; cook for 10 minutes and remove from heat.
  5. Add potatoes and cabbage to the boiling broth; cook for 15-20 minutes.
  6. Combine the veggie mixture and herbs into the soup; cook for 10 minutes.
  7. Shred the meat, return it to the pot, and rest the soup covered for 15 minutes before serving.

Notes

1. The Sear is Non-Negotiable: Searing the short ribs and then the root vegetables in the same fat develops the "fond" (browned bits) that creates the soup's deep, savory base. 2. Grate for Color: Grating the beets instead of dicing them ensures the soup achieves that signature vibrant magenta hue and a more cohesive texture in every bite. 3. The 15-Minute Rule: Always let the soup rest off the heat for 15 minutes before serving; this is when the flavors of the fresh dill and parsley fully infuse into the broth.