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Borscht soup in a bowl, topped with sour cream and fresh dill.
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5 from 4 votes

Borscht Soup with Beef

The best Beef Borscht Soup is made with short ribs, bone broth, beets, and cabbage. Topped with sour cream and fresh dill, this traditional Russian recipe is a great comfort meal for the Fall and Winter seasons!
Prep Time15 mins
Cook Time2 hrs 30 mins
Total Time2 hrs 45 mins
Course: Dinner
Cuisine: Russian/Ukrainian
Servings: 10 people
Calories: 206kcal


  • 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)


  • Preheat large skillet on high and sear short ribs for about 5 minutes on each side.
  • 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.
  • Meanwhile, chop the onion, grate carrots and the beets.
  • 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.
  • Add grated carrots and beets. Stir and cook for another 10 minutes.
  • Add tomato paste, teaspoon of salt and sugar. Cook for another 10 minutes. When done, remove from the heat.
  • When the meat is cooked, add chopped potatoes and shredded cabbage. Cook for about 15-20 minutes or until the potatoes are cooked.
  • Then add the onion/carrot/beet mixture and chopped parsley and dill. Cook for another 10 minutes.
  • 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.
  • Turn of the heat, cover with the lid and let the soup seat for another 10-15 minutes before serving.
  • When serving, scoop a tablespoon of sour cream on top with more chopped dill.


  • Searing the meat is a very important step that you don't want to skip. It will add a lot of flavor to the dish as well as texture.
  • Making bone broth is very simple. The longer you cook the meat, the more tender it will be and richer the broth will be.
  • Searing the vegetables (onions, carrots, and beets) is another vital step. It not just precooks the ingredients, making them softer, but also enhances the flavors.
  • Storage. 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!


Calories: 206kcal | Carbohydrates: 20g | Protein: 16g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 39mg | Sodium: 147mg | Potassium: 923mg | Fiber: 5g | Sugar: 5g | Vitamin A: 5230IU | Vitamin C: 36mg | Calcium: 89mg | Iron: 5mg