Borscht Recipe

Overhead view of a plate filled with borscht soup.

5 from 1 vote

This classic Borscht recipe is cozy in a bowl! Made with earthy beets, tender meat, and hearty veggies, it’s rich, vibrant, and packed with flavor. Perfect for chilly days, this traditional soup brings warmth and comfort with every spoonful!

Prep Time15

Cook Time1 10

Course: Soup recipes

Cuisine: American

Keyword: borscht recipe, recipe for borscht soup

Servings:

Author: chefjar

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

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.

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