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Comforting Ukrainian Borscht Recipe with Tender Beef Short Rib and Sour Cream Made Easy

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A hearty and soulful Ukrainian borscht featuring tender beef short ribs, earthy beets, and a dollop of sour cream, perfect for cozy dinners and family gatherings.

Ingredients

Scale
  • 3 lbs beef short ribs, bone-in
  • 1 large onion, peeled and quartered
  • 3 cloves garlic, smashed
  • 2 bay leaves
  • Salt and freshly ground black pepper, to taste
  • 4 medium beets, peeled and grated or julienned
  • 2 large carrots, peeled and grated
  • 1 medium parsnip, peeled and grated (optional)
  • 1 small head green cabbage, shredded
  • 3 medium potatoes, peeled and diced
  • 2 medium tomatoes, peeled and chopped or 1 cup canned crushed tomatoes
  • 1 red bell pepper, diced
  • 2 tablespoons vegetable oil or bacon fat
  • 2 tablespoons tomato paste
  • 1 tablespoon apple cider vinegar or white vinegar
  • 1 teaspoon sugar (optional)
  • Fresh dill, chopped (for garnish)
  • Fresh parsley, chopped (for garnish)
  • Sour cream, for serving

Instructions

  1. Place the beef short ribs in a large pot and cover with about 12 cups (2.8 liters) of cold water. Add the quartered onion, smashed garlic, bay leaves, and a pinch of salt. Bring to a boil over medium-high heat, then reduce to a gentle simmer. Skim off any foam or impurities that rise to the surface using a slotted spoon. Simmer gently for about 1.5 to 2 hours, until the meat is tender and starting to fall off the bone.
  2. Carefully take out the ribs and strain the broth through a fine mesh strainer into a clean pot or bowl. Let the ribs cool slightly, then shred the meat off the bones, discarding fat and bones. Set the meat aside and keep the broth warm.
  3. In a skillet or separate pan, heat 2 tablespoons of vegetable oil or bacon fat over medium heat. Add the grated beets, carrots, and parsnip. Sauté for about 7-10 minutes until softened and fragrant. Stir in the tomato paste and cook for another 2 minutes, allowing the flavors to meld.
  4. Add the chopped tomatoes and apple cider vinegar to the sautéed veggies. Simmer for 5 minutes to slightly reduce the mixture and balance the sweetness of the beets. Add sugar if desired for a hint of sweetness.
  5. Pour the vegetable mixture into the strained beef broth. Add the diced potatoes and shredded cabbage. Bring to a gentle boil, then reduce heat and simmer for 20-25 minutes, or until potatoes and cabbage are tender but still hold their shape.
  6. Stir the shredded beef into the soup. Season with salt and freshly ground black pepper to taste. Let everything warm through for another 5 minutes.
  7. Ladle the hot borscht into bowls. Add a generous spoonful of sour cream on top and sprinkle with fresh dill and parsley. Serve with crusty rye bread or pampushky (garlic buns) if desired.

Notes

Use bone-in short ribs for best broth flavor. Skim foam during simmering for a clear broth. Sauté beets separately to preserve color and flavor. The soup tastes better the next day. Save some broth before adding sour cream to thin the soup if needed. Can be adapted for vegetarian by using vegetable broth and omitting beef.

Nutrition

Keywords: borscht, Ukrainian borscht, beef short ribs, beet soup, sour cream, comfort food, slow cooked soup, traditional Ukrainian recipe

Find it online: https://sweetstirring.com/comforting-ukrainian-borscht-recipe-with-tender-beef-short-rib-and-sour-cream-made-easy/