Name: Classic Borscht Recipe
Prep time: 30 min
Cook time: 2 h 15 min
Total time: 2 h 45 min
Cuisine: Eastern European
Ingredients: 1.5 pounds beef short ribs; ¼ large onion, cut into quarters; 1 carrot, cut into big chunks; 2 celery stalks, cut into chunks; 2 bay leaves; 6-7 black peppercorns; 1 Tbsp salt; 12 cups water; 2 Tbsp oil, divided; 1 medium onion, diced small; 2 cloves garlic, chopped; 2 carrots, peeled and grated; 2 large beets, peeled and grated; 1 tsp sugar; 2.5 Tbsp white vinegar, divided; 4 Tbsp tomato paste; 3 medium Yukon potatoes, peeled and cut into small chunks; 5 cups shredded cabbage; salt to taste; pepper to taste; 3-4 cloves garlic, sliced; 2 Tbsp fresh dill, chopped; 2 Tbsp fresh parsley, chopped; sour cream, to serve

Classic Borscht Recipe

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4 from 67 reviews

Classic Borscht is a hearty Eastern European beet soup made with tender beef short ribs, a medley of vegetables, and a rich, tangy broth. This recipe features grated beets and carrots, shredded cabbage, and fresh herbs, finished with a dollop of sour cream for a warming and comforting meal.

Author: Julia
Prep Time: 30 minutes
Cook Time: 2 hours 15 minutes
Total Time: 2 hours 45 minutes
Yield: 6 servings
Category: Soup
Method: Stovetop
Cuisine: Eastern European

Ingredients

Meat and Broth

1.5 pounds beef short ribs
¼ large onion, cut into quarters
1 carrot, cut into big chunks
2 celery stalks, cut into chunks
2 bay leaves
6-7 black peppercorns
1 Tbsp salt
12 cups water

Sautéed Vegetables

2 Tbsp oil, divided
1 medium onion, diced small
2 cloves garlic, chopped
2 carrots, peeled and grated
2 large beets, peeled and grated
1 tsp sugar
2.5 Tbsp white vinegar, divided
4 Tbsp tomato paste

Main Vegetables and Seasoning

3 medium Yukon potatoes, peeled and cut into small chunks
5 cups shredded cabbage
salt to taste
pepper to taste
3-4 cloves garlic, sliced

Fresh Herbs and Garnish

2 Tbsp fresh dill, chopped
2 Tbsp fresh parsley, chopped
sour cream, to serve

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Instructions

Prepare the Broth: Place the beef short ribs, quartered onion, large carrot chunks, celery chunks, bay leaves, black peppercorns, salt, and water in a large pot. Bring to a boil, then reduce heat and simmer for about 1.5 to 2 hours until the meat is tender and the broth is flavorful. Skim any foam that forms on the surface while cooking.
Sauté Aromatics and Grated Vegetables: In a skillet, heat 1 tablespoon of oil over medium heat. Add the diced onion and chopped garlic, sauté until translucent and fragrant. Add the grated carrots and beets, cook for about 5-7 minutes until they soften. Stir in sugar, tomato paste, and half of the white vinegar. Cook for an additional 3 minutes, then remove from heat.
Add Potatoes and Cabbage: Once the broth is ready, strain it and return the liquid to the pot. Add the peeled and cut potatoes and shredded cabbage to the broth. Simmer until the potatoes are tender, about 15-20 minutes.
Combine and Season: Add the sautéed beet and carrot mixture to the pot with the potatoes and cabbage. Stir to combine. Add sliced garlic, remaining white vinegar, salt, and pepper to taste. Let the soup simmer for another 10 minutes to allow flavors to meld together.
Finish with Herbs and Serve: Stir in the fresh chopped dill and parsley just before serving. Ladle the borscht into bowls and top each with a spoonful of sour cream. Serve hot with rye bread or your choice of side.

Notes

Beef short ribs can be substituted with beef stew meat if preferred.
Adjust the vinegar and sugar amounts to balance the soup’s tartness and sweetness according to taste.
Borscht tastes even better the next day as flavors develop over time.
For a vegetarian version, omit the beef and use vegetable broth instead, and skip the meat cooking step.
Serve with fresh rye or dark bread for an authentic experience.

Find it online: https://justsosavory.com/classic-borscht-recipe/