Borscht Soup with Beef Recipe

Introduction

Borscht soup with beef is a hearty and comforting Eastern European classic. This vibrant soup features tender short ribs, earthy beets, and fresh herbs, creating a rich and flavorful meal perfect for any season.

Ingredients

• 2 pounds bone-in short ribs (4 short ribs)
• 16 cups water
• 1 medium onion, diced
• 2 cups beets, grated (2 small or 1 large)
• 2 cups carrots, grated (2 medium)
• 2 tablespoons tomato paste
• Salt to taste
• 4 cups cabbage, shredded
• 4 potatoes, diced
• 1 teaspoon sugar
• 1 cup parsley, chopped
• 1 cup dill, chopped
• Sour cream, for serving (optional, skip for Whole 30 or dairy-free diets)

Instructions

1. Step 1: Preheat a large skillet on high heat. Sear the short ribs for about 5 minutes on each side until browned.
2. Step 2: Transfer the seared short ribs to a large pot and add 16 cups of water. Bring to a boil, then reduce heat to medium-low and simmer for about 2 hours, until the meat is tender and falls off the bone.
3. Step 3: While the meat cooks, chop the onion and grate the carrots and beets.
4. Step 4: In the same skillet used for searing, with remaining fat, add the diced onion. Cook over medium heat for 10-15 minutes until translucent and golden.
5. Step 5: Add grated carrots and beets to the skillet. Stir and cook for another 10 minutes.
6. Step 6: Stir in the tomato paste, salt, and sugar. Cook for an additional 10 minutes, then remove from heat.
7. Step 7: Once the meat is tender, add diced potatoes and shredded cabbage to the pot. Cook for 15-20 minutes, until potatoes are soft.
8. Step 8: Add the cooked onion, carrot, and beet mixture along with chopped parsley and dill to the pot. Cook everything together for another 10 minutes.
9. Step 9: Remove the meat from the pot. Shred the meat, discarding bones and excess fat, then return the shredded meat to the soup.
10. Step 10: Turn off the heat, cover the pot, and let the soup rest for 10-15 minutes before serving to allow flavors to meld.
11. Step 11: To serve, ladle the borscht into bowls and add a tablespoon of sour cream on top, garnished with extra chopped dill if desired.

Tips & Variations

• For a vegetarian version, skip the short ribs and use vegetable broth instead. Add mushrooms or beans for added protein.
• Adjust beets and vinegar for a tangier version if you like more acidity in your borscht.
• Add a splash of lemon juice or a dollop of plain yogurt as a tangy garnish alternative to sour cream.

Storage

Store leftover borscht in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over medium-low heat, stirring occasionally. This soup also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make borscht without meat?

Yes, you can prepare a vegetarian borscht by using vegetable broth and skipping the beef. Adding mushrooms or beans can boost the protein while maintaining the hearty texture.

How do I prevent the beets from bleeding too much color into the soup?

Grating the beets and cooking them separately before adding to the soup helps control the color and flavor distribution. Cooking beets with acidic ingredients like tomato paste balances the bold taste and keeps the soup vibrant.

Borscht Soup with Beef Recipe

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★★★★★

4.5 from 107 reviews

• Author: Hugo
• Total Time: 3 hours 10 minutes
• Yield: 6 servings 1x

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Description

This hearty and flavorful Borscht Soup with Beef features tender short ribs simmered in a rich broth with an abundance of fresh vegetables including beets, carrots, cabbage, and potatoes. Enhanced by tomato paste, herbs, and a dollop of sour cream, this classic Eastern European soup is comforting and nourishing—a perfect meal for cool days.

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Ingredients

Scale 1x2x3x

Beef and Broth

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

Vegetables

• 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

Additional Flavorings

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

For Serving

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

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Instructions

1. Prepare and sear the short ribs: Preheat a large skillet over high heat and sear the bone-in short ribs for about 5 minutes on each side until browned. This step locks in flavor and color.
2. Simmer the beef broth: Transfer the seared ribs to a large pot and add 16 cups of water. Bring to a boil, then reduce heat to medium-low and simmer gently for about 2 hours until the meat is tender and falling off the bone.
3. Prep the vegetables: While the meat cooks, dice the onion and grate the carrots and beets to prepare for the next steps.
4. Sauté the onion: Return the skillet used for searing ribs (including some of the remaining fat) to medium heat. Add the diced onion and cook for 10–15 minutes until translucent and golden brown, which enhances the soup’s flavor base.
5. Add carrots and beets: Stir in the grated carrots and beets and cook for an additional 10 minutes, allowing these vegetables to soften and release their natural sweetness.
6. Incorporate tomato paste and seasonings: Stir in the tomato paste, salt, and sugar, then cook the mixture for another 10 minutes. Remove the skillet from heat afterward.
7. Add potatoes and cabbage to broth: Once the meat is tender, add the diced potatoes and shredded cabbage to the simmering pot. Cook for 15–20 minutes until the potatoes are fork-tender.
8. Combine vegetable mixture and herbs: Add the sautéed onion/carrot/beet mixture along with the chopped parsley and dill to the pot. Cook together for 10 more minutes to allow the flavors to meld.
9. Shred the meat: Remove the short ribs from the soup. Carefully shred the meat by separating it from bones and excess fat, then return the shredded beef to the soup pot.
10. Let the soup rest: Turn off the heat, cover the pot with a lid, and let the soup sit for another 10–15 minutes before serving, which helps the flavors develop further.
11. Serve with sour cream: Ladle the hot borscht into bowls and top each serving with a tablespoon of sour cream and additional chopped dill for a creamy, fresh finish.

Notes

• For a dairy-free or Whole 30 version, omit sour cream or use a non-dairy alternative.
• Adjust salt to taste throughout cooking to balance flavors.
• Borscht tastes even better the next day as the flavors continue to meld.
• Leftovers keep well refrigerated for up to 4 days and freeze beautifully for up to 3 months.
• For a vegetarian version, omit beef and use vegetable broth, increasing the quantity of cabbage and root vegetables.

• Prep Time: 25 minutes
• Cook Time: 2 hours 45 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Eastern European

Keywords: borscht soup, beef borscht, beet soup, cabbage soup, Eastern European soup, hearty soup, bone-in short ribs soup