Russian Borscht Soup
This Russian Borscht Soup (Beet Soup) is made with pork or beef ribs and is a scrumptious comfort food for the colder months. This soup is made using beets, carrots, and cabbage, and traditionally topped with sour cream and fresh dill. If you love a traditional beef stew, this would be a delicious alternative soup to try!
Ingredients
- 2 lbs. bone-in short ribs
- 16-18 cups water enough to cover meat while boiling and yield broth for soup.
- 1 medium onion
- 2 cups beets grated or thinly sliced
- 2 cups carrots grated or thinly sliced
- 1 (6 oz.) can tomato paste
- Salt to taste
- 1 tbsp sugar or honey
- 4 cups cabbage shredded
- 2 lbs. potatoes peeled and cubed
- ground black pepper
- ¼ cup fresh parsley
- ¼ cup fresh dill
- sour cream for serving
Instructions
- Preheat a large skillet over high heat and sear the ribs for about 5 minutes on each side. (This part is optional but will help to seal in flavor and moisture.)
- Once done, transfer ribs to a large stockpot and add water. Bring to a boil over high heat.
- Once boiling, reduce heat to a simmer, cover and cook about 1-1½ hours until meat is tender and falling off the bone.
- Meanwhile, chop the onion and thinly slice the carrots and beets.
- Preheat a skillet with oil (or use the same one from searing the meat) and add in the chopped onion. Cook until the onion becomes translucent.
- Add in the sliced carrots and beets and cook for another 10 minutes.
- Add in the tomato paste, salt, and sugar. Cook for about 10 more minutes. When done, remove from heat.
- Once the meat is done cooking, remove from pot and separate the meat from bones and shred the meat. Place the shredded meat back into the pot.
- Add in the chopped potatoes and shredded cabbage. Cook for another 20 minutes or until potatoes are cooked.
- Then add in the onion-carrot-beets mixture. Sprinkle in parsley and dill. Cook for another 10 minutes.
- Turn off the heat from the pot and cover with a lid and allow the soup to sit and cool for about 15 minutes before serving.
- Serve the soup topped with sour cream and fresh dill.
- Enjoy!
Servings: 10 people