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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- Prep the vegetables: While the meat cooks, dice the onion and grate the carrots and beets to prepare for the next steps.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
