As the chill of autumn settles in, nothing warms my soul quite like a steaming bowl of Borscht Soup with Beef. The vibrant hues of beets and the delightful aroma of slow-cooked short ribs invite you into a culinary embrace that feels like home. I first encountered this hearty soup at a friend’s gathering, where the rich flavors danced on my palate and left me yearning for more.
With just a few simple ingredients, this comforting dish transforms into a delightful meal that effortlessly impresses any guest. Every slurp of this soup tells a story—of family gatherings, laughter around the table, and cozy evenings spent sharing warmth amongst friends. Not only is Borscht easy to make, but its bold, slightly sweet flavor pairs beautifully with a dollop of sour cream and fresh herbs.
If you’re tired of the same old fast food routine, this recipe serves as the perfect antidote, offering an experience that’s both nutritious and deeply satisfying. Join me as we dive into the simple steps to create this delightful soup that promises to become a cherished addition to your recipe collection!
Why is Borscht Soup with Beef a Must-Try?
Comforting and heartwarming, Borscht Soup with Beef is like a warm hug in a bowl. Flavorful beets, tender beef, and fresh herbs meld together to create a symphony of tastes that will make your taste buds dance. Quick Prep means you’ll only spend a few minutes in the kitchen before letting this beauty simmer—perfect for busy evenings! Nourishing and loaded with essential nutrients, this soup offers a wholesome alternative to fast food. And with each spoonful, you’ll find it’s not just a meal; it’s a story waiting to be shared. Ready to try something delightful? You’ll find that making your own fresh soup at home is easier than you think!
Borscht Soup with Beef Ingredients
• Let’s gather everything you need!
For the Soup Base
- Bone-in short ribs – the key to rich flavor and tenderness when slow-cooked.
- 16 cups water – a hearty base to help build depth in your Borscht soup.
- Medium onion, diced – adds sweetness and aroma as it caramelizes.
For the Vegetables
- Beets, grated – the star ingredient that gives Borscht its vibrant color and earthy sweetness.
- Carrots, grated – provides a hint of natural sweetness and color contrast.
- Salt to taste – essential for enhancing all the flavors in this delicious dish.
- Cabbage, shredded – adds texture and a satisfying crunch when cooked.
- Potatoes, diced – hearty chunks that round out the soup, making it more filling.
- Sugar – balances the acidity while highlighting the natural sweetness of the beets.
For the Fresh Herbs
- Parsley, chopped – adds freshness and brightens up the flavors in the soup.
- Dill, chopped – complements the beets beautifully and adds an aromatic touch.
For Serving
- Sour cream (optional) – a creamy topping that adds a delightful tang to your Borscht soup with beef.
Gather these ingredients, and you’ll be on your way to creating a delicious, home-cooked masterpiece that warms the heart and soul!
How to Make Borscht Soup with Beef
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Sear the Ribs: Preheat a large skillet on high heat, then add the bone-in short ribs. Sear for about 5 minutes on each side until they become beautifully browned and fragrant.
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Simmer the Broth: Transfer the seared ribs into a large pot, and pour in 16 cups of water. Bring the mixture to a boil, then lower the heat to medium/low and let it simmer for about 2 hours until the meat is tender and falls off the bone.
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Prep the Veggies: While the ribs simmer, chop the onion and grate both the carrots and beets. This will enhance the flavors and colors in your Borscht soup.
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Cook the Onion: In the same skillet used for the ribs (with the remaining fat), add the chopped onion. Sauté over medium heat for 10-15 minutes until the onions look translucent and golden.
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Incorporate Carrots and Beets: Stir in the grated carrots and beets into the onions. Cook for another 10 minutes, allowing the flavors to meld beautifully.
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Season the Mix: Add the tomato paste, a teaspoon of salt, and sugar to the vegetable mixture. Stir and cook for 10 more minutes, then remove the skillet from heat.
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Add Potatoes and Cabbage: Once the meat is tender, add the diced potatoes and shredded cabbage to the pot. Cook for 15-20 minutes or until the potatoes are soft and tender.
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Combine Everything: Add the cooked onion, carrot, and beet mixture to the pot, along with the chopped parsley and dill. Cook for an additional 10 minutes, allowing the herbs to infuse their fragrance.
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Shred the Meat: While the soup cooks, carefully remove the meat, shred it, and separate it from the bones and fat. Return the tender shredded meat back into the soup, mixing well.
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Rest Before Serving: Turn off the heat and cover the pot with a lid. Let the soup rest for 10-15 minutes to allow the flavors to deepen before serving.
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Serve with Love: When ready to serve, ladle the steaming soup into bowls and top each with a tablespoon of sour cream and a sprinkle of fresh dill for added flavor.
Optional: Add a squeeze of lemon juice for a refreshing touch.
Exact quantities are listed in the recipe card below.
What to Serve with Borscht Soup with Beef?
Savoring a bowl of Borscht Soup with Beef is just the start of your cozy dining experience—let’s elevate your meal!
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Crusty Bread: This hearty loaf is perfect for soaking up the rich beet flavors, transforming each bite into a delightful experience.
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Dill Pickles: Their tangy crunch complements the sweetness of the beets, providing a refreshing contrast that brightens the dish.
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Garlic Mashed Potatoes: Creamy and velvety, these fluffy potatoes add a rich texture that marries beautifully with the soup’s vibrant flavors.
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Fresh Garden Salad: A mix of leafy greens and veggies adds a crisp, light balance to the hearty soup, making the meal well-rounded and fresh.
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Sour Cream: Enhance the experience with a dollop on top; its tanginess beautifully balances the earthy sweetness of the beets.
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Kefir or Buttermilk: A glass of this creamy, tangy drink refreshes the palate and adds a cultured twist that complements the dish wonderfully.
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Rye Crackers: Their robust taste and crunch provide an enjoyable contrast to the soup, making for a satisfying textural experience.
Elevate your Borscht Soup with these delicious pairings and create a heartwarming meal that nourishes both body and soul!
Expert Tips for Borscht Soup with Beef
Flavor Booster: Use quality beef: Opt for bone-in short ribs for richer broth and tender meat; this is essential for an authentic Borscht soup with beef.
Perfect Timing: Simmer patiently: Allow the soup to simmer for at least 2 hours to achieve the best flavor depth and tender meat—don’t rush it!
Veggie Prep: Grate with care: Fine grating of beets and carrots ensures they meld seamlessly into the soup, enhancing both texture and taste.
Seasoning Balance: Taste as you go: Adjust salt and sugar throughout cooking; this helps ensure the natural sweetness of beets shines through without overpowering.
Resting Period: Let it settle: After cooking, allow the soup to rest for 10-15 minutes—this helps flavors meld beautifully and improves overall taste.
Borscht Soup with Beef Variations
Feel free to explore and customize your Borscht Soup with Beef with these delightful twists and swaps to make it uniquely yours!
- Vegetarian: Swap short ribs for lentils or mushrooms for a plant-based delight that still delivers comforting flavors.
- Dairy-Free: Omit the sour cream and use coconut cream or a dairy-free yogurt alternative for a creamy touch without dairy.
- Spicy Kick: Add a pinch of red pepper flakes or diced jalapeños for a heartwarming heat that dances on your palate.
- Extra Veggies: Boost nutrition by adding diced zucchini or kale during the last 10 minutes of cooking, enhancing both flavor and texture.
- Sweet Twist: Replace some beets with sweet potatoes for a slightly sweeter base that complements the rich broth beautifully.
- Smoky Flavor: Incorporate a touch of smoked paprika or diced smoked sausage for a delightful, smoky depth in every spoonful.
- Herb Explosion: Experiment with fresh thyme or bay leaves added during the simmering process for extra layers of aromatic flavor.
- Citrusy Brightness: Squeeze some fresh lemon juice before serving to elevate the flavors and add a refreshing zing to your hearty soup.
Whatever variations you choose, your Borscht Soup with Beef will surely become a cherished recipe in your kitchen!
Make Ahead Options
Borscht Soup with Beef is a fantastic dish for meal prep, making it perfect for busy weeknights! You can prepare the vegetable mixture (onions, carrots, beets, tomato paste, salt, and sugar) up to 24 hours in advance; simply refrigerate in an airtight container. Additionally, the broth can be made up to 3 days ahead; just store it separately. When it’s time to finish your soup, reheat the broth and add the prepped vegetable mixture, diced potatoes, and cabbage—simmer until cooked through. By prepping in advance, you’ll enjoy a comforting bowl of Borscht that tastes just as delicious as if you made it from scratch that day!
How to Store and Freeze Borscht Soup with Beef
Fridge: Store leftover Borscht soup in an airtight container for up to 3 days. Ensure it’s completely cooled before sealing to prevent condensation.
Freezer: For longer storage, freeze the soup in freezer-safe containers for up to 3 months. Leave some space at the top as it expands when frozen.
Reheating: When ready to enjoy, thaw overnight in the fridge and reheat on the stovetop until warmed through, adding a splash of water if necessary to loosen the consistency.
Portioning: Consider freezing individual portions for easy meals later on. This way, you can enjoy the comforting taste of Borscht whenever the craving strikes!
Borscht Soup with Beef Recipe FAQs
How do I choose the right beets for Borscht?
Absolutely! When selecting beets, look for firm, smooth-skinned ones with rich color. Avoid any with soft spots or dark blemishes, as these may indicate spoilage. Ideally, buy fresh beets that are medium-sized to ensure that they will cook evenly and bring out their natural sweetness in your hearty Borscht soup with beef.
How long can I store leftover Borscht soup?
You can store leftover Borscht soup in an airtight container in the fridge for up to 3 days. Make sure the soup has cooled completely before sealing it to prevent condensation inside the container, which could alter the texture and flavor.
Can I freeze Borscht soup? If so, how?
Yes, you can freeze Borscht soup for later enjoyment! First, allow the soup to cool entirely. Then, ladle it into freezer-safe containers, leaving a little space at the top to allow for expansion as it freezes. It can be stored like this for up to 3 months. When ready to eat, simply thaw it overnight in the fridge and reheat it on the stovetop, adding a splash of water if needed to achieve the desired consistency.
What should I do if my Borscht is too sweet?
If your Borscht soup is tasting a bit too sweet, don’t worry! You can balance the sweetness by adding more acidity—a squeeze of lemon juice or a dash of vinegar can do wonders. Start with a little, taste, and adjust as needed for that perfect balance of flavors.
Can I modify this recipe for dietary restrictions?
Very! If you’re looking to make this Borscht vegan or vegetarian, you can substitute the bone-in short ribs with a variety of vegetables like mushrooms or lentils and use vegetable broth instead of water. This creates a delicious, hearty soup that’s still packed with flavor! Just be sure to omit the sour cream or replace it with a dairy-free alternative to keep it vegan-friendly.
How can I prevent my potatoes from getting mushy in the soup?
To avoid mushy potatoes in your Borscht soup with beef, cut them into uniform chunks and add them during the cooking process only after the meat is tender. This way, they will have enough time to cook without breaking apart. Additionally, choosing waxy potatoes, like red or Yukon Gold, can hold their shape better in soups and stews.
Hearty Borscht Soup with Beef for Cozy Nights In
Ingredients Â
Equipment
MethodÂ
- Preheat a large skillet on high heat, then add the bone-in short ribs. Sear for about 5 minutes on each side until browned.
- Transfer the seared ribs into a large pot, and pour in 16 cups of water. Bring to a boil, then simmer for about 2 hours until meat is tender.
- Chop the onion and grate both the carrots and beets while the ribs simmer.
- In the same skillet, add chopped onion and sauté over medium heat for 10-15 minutes until translucent and golden.
- Stir in the grated carrots and beets into the onions. Cook for another 10 minutes.
- Add the tomato paste, a teaspoon of salt, and sugar to the vegetable mixture. Cook for 10 more minutes, then remove from heat.
- Once the meat is tender, add diced potatoes and shredded cabbage to the pot. Cook for 15-20 minutes until potatoes are soft.
- Add the cooked onion, carrot, and beet mixture to the pot, along with chopped parsley and dill. Cook for an additional 10 minutes.
- Remove the meat, shred it, and return it to the soup, mixing well.
- Turn off the heat and cover the pot. Let the soup rest for 10-15 minutes before serving.
- Ladle the soup into bowls and top each with a tablespoon of sour cream and a sprinkle of fresh dill.