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Borscht Soup with Beef Recipe

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3.8 from 39 reviews

  • Author: Ezabella
  • Total Time: 2 hours 45 minutes
  • Yield: 10 servings

Description

This classic Borscht Soup with Beef is a hearty Eastern European dish featuring tender bone-in short ribs simmered to perfection with fresh beets, carrots, cabbage, and potatoes. The soup is enriched with a flavorful onion, carrot, and beet sauté finished with tomato paste and fresh herbs, then served with a dollop of sour cream for a creamy, tangy finish. Perfect for a comforting family meal, this soup delivers deep, satisfying flavors and a vibrant color palette.

Ingredients

Beef and Broth

  • 2 pounds bone-in short ribs (4 short ribs)
  • 16 cups water
  • Salt to taste

Vegetables and Aromatics

  • 1 medium onion, diced
  • 2 cups beets, grated (2 small or 1 large)
  • 2 cups carrots, grated (2 medium)
  • 4 cups cabbage, shredded
  • 4 potatoes, diced
  • 1 teaspoon sugar

Flavoring

  • 2 tablespoons tomato paste
  • 1 cup parsley, chopped
  • 1 cup dill, chopped

For Serving

  • Sour cream (optional, skip if following Whole 30 or dairy-free diets)

Instructions

  1. Sear the Short Ribs: Preheat a large skillet on high heat. Sear the bone-in short ribs for about 5 minutes on each side until nicely browned to develop flavor and color.
  2. Simmer the Meat: Transfer the seared short ribs to a large pot. Add 16 cups of water and bring to a boil. Reduce heat to medium-low and simmer for about 2 hours or until the meat is tender and falls off the bone.
  3. Prepare Vegetables: While the meat cooks, dice the onion and grate the carrots and beets to prepare for the sauté mixture.
  4. Sauté Onions: Using the same skillet with the fat left from searing, add the diced onion and cook over medium heat for 10-15 minutes until translucent and golden brown, developing sweetness.
  5. Add Carrots and Beets: Stir in the grated carrots and beets, cooking for another 10 minutes to soften and release their flavors.
  6. Add Tomato Paste and Seasonings: Incorporate 2 tablespoons tomato paste, 1 teaspoon salt, and 1 teaspoon sugar. Cook for an additional 10 minutes, allowing the flavors to meld. Remove from heat once done.
  7. Add Potatoes and Cabbage: In the pot with the simmering short ribs, add diced potatoes and shredded cabbage. Continue cooking for 15-20 minutes until the potatoes are tender.
  8. Combine Sauté Mixture and Herbs: Add the prepared onion, carrot, and beet mixture along with the chopped parsley and dill to the pot. Cook an additional 10 minutes to blend flavors.
  9. Shred and Return Meat: Remove the meat from the pot, shred it carefully to separate from bones and excess fat, then return the shredded beef to the soup.
  10. Final Rest: Turn off the heat, cover the pot with a lid, and let the soup rest for 10-15 minutes to deepen the flavors before serving.
  11. Serve: Ladle the soup into bowls and garnish each serving with a tablespoon of sour cream and extra chopped dill for freshness and creaminess.

Notes

  • You can substitute short ribs with beef chuck if preferred, but the bone-in ribs add extra richness to the broth.
  • For a dairy-free or Whole 30 compliant version, omit the sour cream or use a non-dairy alternative.
  • Borscht tastes even better the next day as flavors continue to develop.
  • Adjust salt to taste, especially since the broth reduces during simmering.
  • Make sure to thoroughly shred the meat to avoid large chunks that may be tough.
  • Prep Time: 30 minutes
  • Cook Time: 2 hours 15 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Eastern European

Find it online: https://kitchenloving.com/borscht-soup-with-beef-recipe/