Borscht Recipe

Borscht Recipe

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:

  1. 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.
  1. 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.
  1. 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.
  1. 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.
  1. 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.
  1. 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.

Author: Shubham Calmblay

Shubham Calmblay, founder of appsthatdeliver.com, has a decade of experience with various Google products. He has authored 1,000+ guides for ATD, published on prestigious tech blogs. His work has garnered recognition from Protocol.com, Leadsbridge.com, MadMobile.com, and numerous other leading publications and corporations.