Hot Russian Borscht – House Beautiful
Description
This traditional Hot Russian Borscht is a hearty, soul-warming soup featuring tender beef short ribs, vibrant beets, and sweet potatoes simmered in a rich broth. The combination of earthy beets, savory meat, and bright lemon juice creates a complex, balanced flavor profile that is perfect for cold winter days. Slow-cooking the beef ensures it becomes fork-tender, while roasting the beets intensifies their natural sweetness. This dish is not only comforting but also makes excellent leftovers, as the flavors deepen and meld together over time. Serve it hot with a dollop of sour cream and fresh herbs for a complete, restaurant-quality meal at home.Ingredients
Directions
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In a large soup pot, combine beef short ribs, halved onion (skin on), celery ribs with leaves, quartered carrot, quartered parsnip, fresh dill sprigs, beef broth, and water.
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Bring the mixture slowly to a boil, then reduce heat to low.
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Cover and simmer for 1 1/2 hours, or until the beef is very tender, skimming off any foam that rises to the top.
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Remove the short ribs from the pot, allow them to cool slightly, and set aside.
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Strain the broth into a large bowl, let it cool slightly, and skim off any fat that rises to the top.
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Return the defatted broth to a clean soup pot.
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Shred the meat from the bones, discarding the bones and any excess fat. Reserve the shredded meat.
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Wash beets well and trim stems, leaving about 1 inch of stem on each beet.
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Wrap each beet individually in aluminum foil.
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Bake the wrapped beets in a preheated 350&# 194;°F (177ðC) oven for 1 to 1 1/2 hours, or until tender when pierced with a fork.
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When cool enough to handle, wear thin rubber gloves, slip the skins off the beets, and grate them coarsely. Reserve the grated beets.
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Add peeled and cut sweet potatoes to the broth in the pot.
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Bring the mixture to a boil over medium heat, partially covered.
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Add the thinly slivered green cabbage and cook for 5 minutes.
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Reduce heat to a simmer.
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Add the reserved shredded beef, grated beets, lemon juice to taste, and caraway seeds.
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Season with salt and freshly ground black pepper to taste.
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Simmer for 5 minutes to allow flavors to meld.
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Just before serving, stir in chopped fresh dill, chopped fresh parsley, and finely minced garlic.
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Simmer for 1 minute more.
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Serve piping hot, garnishing individual servings with a dollop of sour cream.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 248.6kcal
- % Daily Value *
- Total Fat 28.1g44%
- Saturated Fat 9.6g48%
- Cholesterol 0.0mg0%
- Sodium 0.0mg0%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use thin rubber gloves when handling beets to avoid staining your hands.
The onion is boiled with its skin on to help clarify the broth and add color; discard the skin before serving.
Borscht tastes even better the next day after the flavors have had time to meld. Store leftovers in an airtight container in the refrigerator for up to 4 days.
For a vegan version, omit the beef and sour cream, and use vegetable broth instead.
Caraway seeds are traditional in Russian borscht; if unavailable, you can substitute with cumin or omit them entirely.
Adjust the lemon juice to your preference; it balances the earthiness of the beets and richness of the beef.
