This borscht recipe is the ultimate comfort in a bowl—rich, vibrant, and packed with flavor. Made with tender beef, earthy beets, potatoes and hearty cabbage, it’s a soup that’s both nourishing and satisfying.
😍Why You’ll Love This Borscht Recipe
It’s packed with vibrant flavors from earthy beets and tender meat, making a cozy, satisfying meal that’s both nutritious and delicious. Easy to make and rich in tradition, this soup brings warmth and comfort to every bowl—perfect for family gatherings or a solo treat on a chilly day.
If you’re a soup lover, be sure to check out other comforting favorites like Longhorn French Onion Soup, Stuffed Pepper Soup, Tuscan White Bean Soup, or Olive Garden Zuppa Toscana Soup!
✅Ingredient Notes
- Short Ribs: Look for meaty short ribs with some marbling. Bone-in ribs add extra flavor to the broth, so avoid trimming too much fat for the best results.
- Beets: Grating the beets helps them cook faster and releases more flavor. Use gloves when handling to avoid staining hands, or peel and grate them directly over a bowl.
- Fennel: Adds a subtle, sweet flavor that complements the beets. If fennel isn’t available, you can substitute with an equal amount of celery for a similar aromatic base.
- Cabbage: White or green cabbage works best. Slice it thinly so it cooks evenly and melds with the other ingredients.
- Apple Cider Vinegar: This gives a slight tang to balance the sweetness of the beets. If you don’t have apple cider vinegar, white vinegar or red wine vinegar work well too.
- Potatoes: Dice potatoes into 1-inch cubes so they cook evenly and don’t break down too much in the broth. Add them toward the end of cooking to avoid over-softening.
- Sour Cream and Fresh Dill: Sour cream adds a creamy texture and balances the earthiness of the beets. Fresh dill is highly recommended as it brightens the final dish.
🔪How to Make Borscht Soup?
Heat oil, brown short ribs, then set aside.
Sauté onion, fennel, garlic, and cabbage.
Mix in beets, tomato paste, vinegar, and celery seeds.
Add ribs back, pour in stock and bay leaves, and simmer until tender.
Add diced potatoes and cook until soft.
Remove bones, dice meat, and return to pot.
Adjust seasoning, garnish with dill, and serve with sour cream.
👨🍳Pro Tips
- Brown the short ribs well to get that deep, rich flavor. Don’t skip this step—it’s key to a tasty broth!
- Grating the beets helps them cook faster and blend into the broth beautifully. If you’re short on time, a food processor can do this in seconds.
- Drop the potatoes in toward the end of cooking so they stay tender but don’t turn mushy.
- Fresh dill is a game-changer! Add it right before serving for a burst of brightness that complements the earthy beets.
- Vinegar balances the soup’s sweetness. Start with the recommended amount and add more to taste for a perfect tangy touch.
🗄️Storage and Leftovers
Store leftover borscht (without sour cream) in the fridge for 2-3 days—it often tastes even better the next day! Borscht can be frozen for up to 2-3 months, though potatoes may soften a bit. Reheat in the microwave or on the stovetop.
If you make this borscht recipe be sure to leave a comment or give this recipe a rating ⭐⭐⭐⭐⭐! I will be happy to hear from you!
Borscht Recipe
Ingredients
- 1 tablespoon extra virgin olive oil
- 2½ pounds short ribs with bone, in 6 pieces
- 1 large onion, finely diced
- 1 cup fennel bulb or celery ribs, finely chopped
- 4 cloves garlic, sliced
- 2 cups sliced white cabbage
- Salt and freshly ground black pepper, to taste
- 2 medium-size beets, peeled and grated
- ¼ cup tomato paste
- 2 tablespoons apple cider vinegar
- ½ teaspoon celery seed
- 2 bay leaves
- 8 cups beef stock
- 4 medium potatoes peeled and diced into 1 inch pieces
- Sour cream
- Fresh dill, finely chopped, to garnish
Instructions
- Brown the Meat: Heat oil in a large pot with a lid. Add short ribs and brown them on all sides, then set them aside on a plate.
- Sauté Vegetables: Pour out most of the fat, leaving a thin layer. Add onion, fennel, and garlic, cooking over medium heat until soft. Add cabbage, season with salt and pepper, and cook until it starts to soften.
- Add Remaining Ingredients: Stir in the beets, tomato paste, vinegar, and celery seeds.
- Simmer the Meat: Return the meat to the pot, add bay leaves and stock, bring to a gentle simmer, cover, and cook for about 1 hour, or until the meat is tender.
- Cook Potatoes: Add the diced potatoes to the pot, cover, and cook for an additional 10 minutes, or until just tender.
- Prepare Meat for Serving: Remove the meat, discard bones and tough bits, dice, and return to the pot.
- Adjust and Serve: Reheat, adjust seasoning to taste, garnish with dill, and serve with a side of sour cream.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This borscht took me right back to my childhood. The flavors were rich and earthy, and the beets gave it that beautiful color. I served it with sour cream and fresh dill—absolutely delicious!
Thank you, Olga! I’m so glad this borscht brought back memories for you. Sour cream and dill are perfect toppings!