Borscht

Ingredients

• 1.5 pounds beef short ribs, bone-in
• 12 cups water
• 2 leaves bay leaves
• 0.5 teaspoon black peppercorns
• 3 tablespoons sunflower oil
• 1.5 cups onion – finely chopped
• 1 cup carrot – coarsely grated
• 1 pound beets – coarsely grated
• 2 tablespoons tomato paste
• 1 tablespoon white vinegar
• 1 teaspoon granulated sugar
• 1 pound potatoes – peeled and cut into 0.75-inch cubes
• 4 cups green cabbage – cored and thinly sliced
• 3 cloves garlic – minced
• 2 teaspoons kosher salt
• 0.25 teaspoon black pepper – freshly ground
• 0.25 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.