Hearty Borscht Soup with Beef
A warm, vibrant beetroot soup with beef that’s perfect for chilly nights, rich in flavor and history.
- Prep Time: 20 minutes
- Cook Time: 140 minutes
- Total Time: 160 minutes
- Yield: 6-8 servings 1x
- Category: Soup
- Method: Simmering
- Cuisine: Eastern European
- Diet: Non-Vegetarian
Ingredients
Scale
- 2 pounds Bone-in Short Ribs
- 16 cups Water
- 2 tablespoons Tomato Paste
- To taste Salt
- 1 large Onion, diced
- 2 medium Beets, grated
- 2 medium Carrots, grated
- 1 small Cabbage, shredded
- 2 medium Potatoes, diced
- 1 teaspoon Sugar
- 1 bunch Parsley & Dill, fresh herbs for garnishing
- 1 cup Sour Cream, optional
Instructions
- Brown the Short Ribs by heating a large pot over medium-high heat and seasoning them generously with salt. Brown the ribs on all sides, about 4-5 minutes per side.
- Pour in 16 cups of water and scrape up any bits stuck to the bottom of the pot. Add the tomato paste and bring to a boil. Reduce to a simmer for 45 minutes to 1 hour.
- Prepare the vegetables by dicing the onion, grating the beets and carrots, shredding the cabbage, and dicing the potatoes.
- Add the diced onion, grated beets, carrots, shredded cabbage, and diced potatoes to the pot. Sprinkle in the sugar and mix. Bring back to a gentle simmer.
- Simmer for another 30-40 minutes until the vegetables are tender and the beef is falling off the bone.
- Remove the beef from the pot, shred the meat off the bones, and return it to the pot. Stir in fresh parsley and dill.
- Ladle the borscht into bowls and add a dollop of sour cream, garnishing with additional herbs.
Notes
Pairs well with crusty rye bread or pickled vegetables. Leftovers improve in flavor and can be stored for up to 5 days in the fridge.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 75mg