Borscht
Ingredients
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- 1 1/2 pounds beef short ribs, bone-in
- 12 cups water
- 2 leaves bay leaves
- 1/2 teaspoon black peppercorns
- 3 tablespoons sunflower oil
- 1 1/2 cups onion – finely chopped (~2 medium onions)
- 1 cup carrot – coarsely grated
- 1 pound beets – coarsely grated (~3.5 medium beets)
- 2 tablespoons tomato paste
- 1 tablespoon white vinegar
- 1 teaspoon granulated sugar
- 1 pound potatoes – peeled and cut into 0.75-inch cubes (~3 medium potatos)
- 4 cups green cabbage – cored and thinly sliced (~0.5 medium green cabbages)
- 3 cloves garlic – minced
- 2 teaspoons kosher salt
- 1/4 teaspoon black pepper – freshly ground
- 1/4 cup fresh dill – chopped
- sour cream – for serving
- fresh dill – chopped (for serving)
Instructions
1. Combine the beef short ribs, water, bay leaves, and black peppercorns in a large pot. Bring to a boil over high heat, skim the foam, then reduce to a gentle simmer. Partially cover and simmer until the meat is tender and the broth is flavorful, 60–75 minutes.
2. Meanwhile, warm the sunflower oil in a large skillet over medium heat. Add the onion and cook until softened and translucent, 5–6 minutes. Stir in the carrot and cook 2–3 minutes more.
3. Add the beets and cook, stirring, until they begin to soften, 8–10 minutes. Stir in the tomato paste, white vinegar, and granulated sugar, then ladle in about 0.5 cup of the simmering broth. Cook, stirring occasionally, until the beets are tender and richly colored, 5–7 minutes. Remove from heat.
4. Lift the beef from the pot to a board. Discard the bay leaves and any loose bones. Trim and cut the meat into bite-size pieces; return the pot of broth to a gentle boil.
5. Add the potatoes to the broth and simmer until barely tender, 10–12 minutes.
6. Add the cabbage and simmer until tender‑crisp, 5–8 minutes.
7. Stir the beet mixture and the chopped beef back into the pot. Simmer gently to meld flavors and deepen the color, 8–10 minutes.
8. Turn off the heat. Stir in the garlic, fresh dill, kosher salt, and ground black pepper. Cover and let the borscht stand for 10–15 minutes to settle and balance.
9. Ladle into warm bowls and serve with sour cream and additional dill.
Borscht is a deep ruby beet soup layered with sweet, earthy, and tangy notes, balanced by a gentle savoriness from meat broth and a fresh lift of dill and garlic. Tender shreds of cabbage and soft potatoes give it body, while a quick beet sauté with tomato and a touch of acid preserves its vivid color. A spoonful of cool sour cream swirled in at the table brings creamy richness and a pleasant, silky finish.
Widely associated with Ukraine and the broader Eastern Slavic world, borscht has countless regional and family variations. Ukrainian borshch, recognized by UNESCO as part of Ukraine’s intangible cultural heritage, typically features a slow-simmered meat broth, a separate beet base, and a final rest for the flavors to come together. Over time the dish has traveled and adapted, but its core—a beet-centered soup with cabbage, potatoes, and a bright-sour backbone—remains a defining staple of the region.