Borscht (Борщ) – Hearty Ukrainian Beet Soup with Beef Short Ribs

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and pork is often more affordable.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt provides creaminess with fewer calories.

beetroot

🥗Healthier: red cabbage

💰Cheaper: canned beets

Canned beets are often less expensive and ready to use.

fresh dill

🥗Healthier: parsley

💰Cheaper: dried herbs

Parsley offers a similar flavor profile and is often cheaper.

Brown the beef short ribs in a hot pan with vegetable oil.

Roast the beef bones in the oven at 180 fan, top shelf.

Prep aromatic vegetables: chop carrots, celery, and garlic.

Brown the aromatic vegetables in the pan after removing the beef.

Add tomato puree and optional salted anchovy puree to the vegetables.

Return the browned beef to the pan and cover with water.

Add bay leaves and roasted beef bones, then simmer for at least three hours.

After simmering, remove the beef and discard the vegetables.

Dice the cooked beef and prepare fresh vegetables: carrots, celery, parsnips, onion, and potatoes.

Sweat the fresh vegetables in olive oil without browning them.

Add diced beetroots and broth to the pot with the fresh vegetables.

Bring to a boil, then simmer for 20 minutes.

Add red wine vinegar to taste before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary