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Borscht soup topped with sour cream in a bowl

Borscht Soup with Beef

  • Author: Veronika's Kitchen
  • Prep Time: 15 minutes
  • Cook Time: 2 hours 30 minutes
  • Total Time: 2 hours 45 minutes
  • Yield: 10 people 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Russian/Ukrainian

Description

Traditional Borscht Soup recipe is made with beef bone broth, beets, and cabbage. This delicious healthy soup is a great comfort meal for the Fall and Winter seasons!


Scale

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) (skip if you follow Whole 30 and Dairy Free diets)

Instructions

  1. Preheat large skillet on high and sear short ribs for about 5 minutes on each side.
  2. When done, transfer the short ribs into a large pot and add 16 cups of water. Bring it to boil, then reduce the heat to medium/low and let it simmer for about 2 hours or until the meat is cooked and falls from the bone.
  3. Meanwhile, chop the onion, grate carrots and the beets.
  4. Preheat the skillet you used to sear the short ribs with the remaining fat, add chopped onion. Cook for about 10-15 minutes over medium heat or until the onion becomes translucent and get golden in color.
  5. Add grated carrots and beets. Stir and cook for another 10 minutes.
  6. Add tomato paste, teaspoon of salt and sugar. Cook for another 10 minutes. When done, remove from the heat.
  7. When the meat is cooked, add chopped potatoes and shredded cabbage. Cook for about 15-20 minutes or until the potatoes are cooked.
  8. Then add the onion/carrot/beet mixture and chopped parsley and dill. Cook for another 10 minutes.
  9. While it’s cooking, take out the meat. Shred the meat and separate it from the bones and fat, then return shredded meat to the soup.
  10. Turn of the heat, cover with the lid and let the soup seat for another 10-15 minutes before serving.
  11. When serving, scoop a tablespoon of sour cream on top with more chopped dill.

Notes

1. You can keep the soup in the refrigerator for up to 5 days. This Borscht will actually taste better on 2nd and 3rd days, as all the flavors will meld together. This is a great recipe for meal prep!

Keywords: Borscht Soup with Beef