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A close-up view of a bowl of deep red Beef Short Rib Borscht, featuring chunks of red beets, shredded cabbage, and pieces of tender beef, topped with a dollop of white sour cream and fresh green dill.

Beef Short Rib Borscht

A rich, velvety, and deeply flavorful Eastern European borscht made with tender beef short ribs, vibrant beets, and a perfectly balanced sweet–tangy broth.
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Prep Time 20 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 5 minutes
Servings: 6 servings
Course: Soup
Cuisine: Eastern European
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Borscht Base
  • 2 tbsp sunflower oil
  • 1 large onion chopped
  • 3 cloves garlic minced
  • 2 pounds beef short ribs
  • 10 cups beef broth
  • 3 medium beets peeled and grated
  • 2 carrots grated
  • 2 potatoes diced
  • 0.5 small cabbage shredded
  • 1 red bell pepper chopped
  • 1 tomato chopped
  • 2 tbsp tomato paste
  • 1 bay leaf
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tbsp vinegar
  • 1 tsp sugar
  • 2 tbsp fresh dill chopped
  • 1 cup sour cream for serving

Equipment

  • Large Pot
  • Grater

Method
 

  1. Heat sunflower oil in a large pot over medium heat. Add onion and sauté for 5 minutes until soft.
  2. Add garlic and cook for 1 minute until fragrant.
  3. Add beef short ribs and sear on all sides for 6–8 minutes until browned.
  4. Pour in beef broth, add bay leaf, salt, pepper, and smoked paprika. Bring to a boil, then reduce heat and simmer for 1 hour.
  5. Remove the ribs, shred the meat, discard bones, and return meat to the pot.
  6. Add grated beets and carrots. Simmer for 10 minutes.
  7. Add potatoes, tomato paste, tomato, and bell pepper. Cook for 15 minutes.
  8. Add shredded cabbage and simmer 10 minutes until vegetables are tender.
  9. Stir in vinegar and sugar to brighten flavor.
  10. Finish with fresh dill and adjust seasoning.
  11. Serve hot with a generous spoonful of sour cream.

Notes

For deeper flavor, simmer longer and use bone-in ribs for a richer broth.