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Borscht soup topped with sour cream in a bowl
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5 from 1 vote

Borscht Soup with Beef

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!
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.


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!


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