Borscht is a traditional Eastern European soup that is hearty, flavorful, and vibrant with its deep red color from beets.
This recipe will guide you through making a delicious and satisfying borscht that features tender beef back ribs, a medley of vegetables, and a hint of lemon for brightness.
Whether you are familiar with borscht or trying it for the first time, this easy-to-follow recipe will help you create a comforting bowl of this classic soup.
Ingredients:
- 2 1/2 to 3 lbs beef back ribs
- 14 cups water
- 2 bay leaves
- 1 medium onion, small dice
- 4 medium potatoes, chopped
- 4 medium red beets, peeled and grated
- 2 medium carrots, grated
- 1/2 medium cabbage, shredded
- 2 Tbs tomato paste
- 2 garlic cloves
- 2 small lemons, juiced
- 1 tsp sugar
- Fresh chopped dill
- Salt & pepper
- Oil for cooking
Instructions:
- Prepare the Beef Ribs:
- Start by rinsing and drying the rack of beef back ribs with paper towels. Season the meat side with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Cut the rack into individual ribs.
- In a large pot, heat 1 tablespoon of oil over medium-high heat. Add the ribs, ensuring not to overcrowd the pot, and brown them for a few minutes on each side until they develop a nice sear. Once browned, remove the ribs and set them aside. Using paper towels, carefully remove any excess oil from the pot.
- Cook the Beef Broth:
- Return the browned ribs to the pot and add 13 cups of water, 2 bay leaves, and 1 teaspoon of salt. Bring the water to a light boil. If any foam or impurities rise to the surface, skim them off with a spoon.
- Lower the heat to a simmer, cover the pot, and let the beef cook for about 2 1/2 hours or until the meat is tender and easily comes off the bone.
- Prepare the Vegetable Mixture:
- While the beef is cooking, heat 1 tablespoon of oil in a large skillet over medium heat. Add the diced onion and grated carrots, and sauté for about 10 minutes, stirring often to prevent burning.
- Add the grated beets, 2 tablespoons of tomato paste, and the juice from 1 lemon to the skillet. Season with 1 teaspoon of sugar and 1 teaspoon of salt. Continue to sauté for another 10-12 minutes, stirring often, until the vegetables are tender and well-mixed.
- Combine Ingredients:
- Once the beef ribs are done cooking, remove them from the pot. Add 1 cup of water to the pot to compensate for any water that evaporated during cooking. Season the broth with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
- Peel and chop the potatoes into 1-inch chunks and add them to the pot. Cook the potatoes for about 10 minutes.
- Add Cabbage and Beet Mixture:
- To the pot, add the shredded cabbage and simmer for about 3 minutes. Squeeze in the juice from the remaining lemon and add the beet mixture from the skillet. Cook for an additional 5 minutes, ensuring the potatoes are cooked through.
- Finish the Soup:
- Add the beef ribs back to the pot and grate in the fresh garlic cloves. Bring the soup to a simmer, then turn off the heat. Taste the soup and adjust the seasoning with more salt and pepper if needed.
- Garnish with fresh chopped dill before serving.
Enjoy your homemade borscht!
This hearty soup is perfect for a cozy meal and is even better the next day as the flavors continue to meld together.
Serve it with a dollop of sour cream and a slice of crusty bread for a complete and satisfying meal.