If you’re searching for borscht recipes with beef, you’re in the right place! This hearty borscht recipe with beef ribs is a warm, comforting, and flavor-packed soup that brings together tender beef, earthy beets, and fresh vegetables in one cozy bowl. Perfect for cold days or whenever you’re craving a nourishing homemade meal, this version of borscht recipes with beef delivers rich taste, vibrant color, and old-world comfort in every spoonful.
Method
Prep the Beef
To start, rinse the beef back ribs under cold water and pat them completely dry using paper towels this helps them brown better later. Once dried, season the meat side of the ribs with 1 teaspoon of salt and ½ teaspoon of black pepper. Then, using a sharp knife, carefully cut the rack into individual ribs. This makes them easier to cook evenly and serve later on.
Sear the Ribs
Heat 1 tablespoon of oil in a large soup pot over medium-high heat. Once the oil is hot, add a few ribs at a time and brown them on all sides. Be careful not to overcrowd the pot, or the meat will steam instead of sear. Browning the ribs adds rich flavor to your soup, so don’t skip this step. After all the ribs are browned, carefully soak up and remove any excess oil from the bottom of the pot using paper towels (use tongs to hold the paper towel safely). Set the seared ribs aside for a moment.
Make the Broth
Now, place all the seared ribs back into the same pot. Pour in 13 cups of water and toss in the bay leaves. Add another teaspoon of salt to help season the broth. Turn the heat to medium-high and bring everything to a light boil. As the water heats, you’ll notice some foam rising to the top this is normal! Skim it off gently with a spoon to keep your broth nice and clear. Once it’s boiling gently, lower the heat, cover the pot, and let the ribs simmer for about 2½ hours. By the end of this time, the meat should be falling off the bone it’ll be so tender and flavorful!
Cook the Veggies
While the beef is simmering, it’s time to prepare the sautéed vegetable mix, which gives the borscht its signature color and flavor. In a large skillet, heat 1 tablespoon of oil over medium heat. Add the diced onion and grated carrots, and sauté for about 10 minutes. Stir often so they don’t stick or burn. Once softened, add the grated beets, 2 tablespoons of tomato paste, the juice of one lemon, 1 teaspoon of salt, and 1 teaspoon of sugar. Stir well to combine everything. Let this mixture cook for another 10 to 12 minutes, stirring frequently to prevent it from sticking. This beet mixture is going to add beautiful color and tangy sweetness to the soup.
Add Potatoes & Cabbage
When the ribs are done, remove them from the pot and set them aside. Some water may have evaporated during the long simmering time, so add 1 more cup of water to the broth. Season the broth with an additional ½ teaspoon of salt and ¼ teaspoon of black pepper. Now, peel and chop your potatoes into bite-sized chunks (about 1 inch) and add them into the pot. Let them cook for 10 minutes so they begin to soften. Next, stir in the shredded cabbage and let everything simmer together for another 3 minutes. The cabbage should wilt slightly, but still keep some of its texture.
Bring it All Together
Once the potatoes and cabbage have had some time to cook, add the sautéed beet mixture into the pot. Squeeze in the juice of your second lemon for extra brightness. Stir well to combine all the ingredients and let everything simmer together for about 5 more minutes. During this time, check that the potatoes are fork-tender. This is when the soup really starts to look and taste like borscht!
Final Touches
Lastly, return the beef ribs to the pot. Grate in the fresh garlic cloves directly over the soup so all the flavor gets mixed in. Give the soup one last gentle stir, bring it to a soft simmer, and then turn off the heat. Sprinkle a generous amount of freshly chopped dill over the top for that final herby finish. And that’s it your borscht is ready to serve!
Necessary Tools
- Large soup pot
- Sharp knife
- Cutting board
- Box grater or food processor
- Large skillet
- Measuring spoons
- Spoon or ladle
- Paper towels
Hearty Borscht Recipes with Beef Ribs-A Cozy Bowl of Comfort You’ll Love!
Cuisine: Russian, UkranianDifficulty: Easy8
servings30
minutes3
hours3
hours30
minutesIngredients
2½ to 3 lbs beef back ribs
14 cups water (divided)
2 bay leaves
1 medium onion, small dice
4 medium potatoes, chopped
4 medium red beets, peeled and grated
2 medium carrots, grated
½ medium cabbage, shredded
2 tablespoons tomato paste
2 garlic cloves
2 small lemons, juiced
1 teaspoon sugar
Fresh chopped dill (for garnish)
Salt & pepper
Oil for cooking (about 2 tablespoons total)
Directions
- Prep the Beef
Rinse and dry your beef ribs with paper towels. Sprinkle 1 teaspoon of salt and ½ teaspoon of black pepper on the meaty side. Then cut them into individual ribs. - Sear the Ribs
In a large pot, heat 1 tablespoon of oil. Brown each rib for a few minutes (don’t crowd them in the pot). Once done, carefully soak up the extra oil at the bottom of the pot using paper towels. - Make the Broth
Put all the ribs back into the pot. Add 13 cups of water, bay leaves, and 1 more teaspoon of salt. Bring it to a light boil. If foam shows up on top, scoop it out with a spoon. Lower the heat, cover, and simmer for 2½ hours. The meat should become super tender and fall off the bone! - Cook the Veggies
While the beef is cooking, grab your skillet. Heat 1 tablespoon of oil and sauté the onion and grated carrots for about 10 minutes. Then add the beets, tomato paste, juice from 1 lemon, sugar, and 1 teaspoon of salt. Stir and cook for another 10–12 minutes. Your kitchen is going to smell so good! - Add Potatoes & Cabbage
Once the ribs are done, remove them from the pot. Add 1 more cup of water to make up for what boiled off. Season the broth with ½ teaspoon of salt and ¼ teaspoon of pepper. Drop in the chopped potatoes and cook for 10 minutes. Then toss in the shredded cabbage and simmer for 3 more minutes. - Bring it All Together
Now add the beet mixture to the pot and squeeze in the juice from the second lemon. Let it cook for about 5 minutes. Make sure the potatoes are soft! - Final Touches
Put the ribs back into the pot and grate in the garlic. Bring it to a gentle simmer, turn off the heat, and sprinkle fresh chopped dill on top. You did it your borscht is ready!
Notes
- Don’t skip browning the ribs it adds deep flavor!
- When boiling the beef, always skim off the foam so your broth stays nice and clear.
- Be gentle when stirring in the beet mix so your potatoes don’t break apart.
- Taste as you go especially with lemon juice and salt. You can always add more, but you can’t take it out!
Serving Suggestions
- Serve hot with a big dollop of sour cream on top.
- Pair with rye bread, garlic toast, or even a grilled cheese!
- It’s even better the next day great for leftovers!
- Add a side of pickles for a fun, crunchy combo.
Fun Fact
Did you know borscht gets its bright red color from beets? This soup is popular in countries like Ukraine, Russia, and Poland, and every family has their own version. Some even eat it cold in summer!
Conclusion
This comforting bowl of borscht recipes with beef is more than just a soup, it’s a tradition-filled, nourishing meal that brings warmth to any table. Whether you’re new to borscht recipes with beef or already love this classic dish, this recipe is sure to become a favorite in your home. With its rich broth, tender meat, and vibrant vegetables, this is truly one of the most satisfying borscht recipes with beef you can make and enjoy again and again.
