Skip to content
Join our Newsletter

Borscht - the versatile soup

Eric's Borscht with Short Ribs and Fresh Dill This meaty borscht is best made over two days. On Day 1, simmer the short ribs until tender, then cool and refrigerate along with the liquid they were cooked in.

Eric's Borscht with Short Ribs and Fresh Dill

This meaty borscht is best made over two days. On Day 1, simmer the short ribs until tender, then cool and refrigerate along with the liquid they were cooked in. On Day 2, remove the solidified fat on the liquid and proceed with making the soup.

Preparation time: 30 minutes

Cooking time: About 2 hours

Makes: 10 to 12 servings

1 1/2 lb. beef short ribs

5 cups cold water

4 cups beef stock

1 medium onion, halved and sliced

2 bay leaves

10 whole black peppercorns

2 Tbsp butter or vegetable oil

1 medium onion, diced

1 medium carrot, diced

2 large garlic cloves, minced

1 lb. beets, peeled (when raw) and coarsely grated (about 2 to 3 medium to large beets)

1 1/2 cup coarsely grated celery root (see note)

2 Tbsp tomato paste

1 1/2 cups tomato juice or vegetable juice, such as V-8 or Garden Cocktail

1/4 cup red wine vinegar

2 medium white-skinned potatoes, cut in 1/2-inch cubes

2 cups chopped green cabbage

* salt and freshly ground black pepper

2 Tbsp chopped fresh dill, or to taste

* beef stock for thinning soup, if needed

* sour cream to taste

Place the short ribs, water, 4 cups stock, sliced onion, bay leaves and peppercorns in a tall pot and bring to a slow simmer. Slowly simmer, uncovered, for 90 minutes, or until the short ribs are very tender. Use a slotted spoon to lift the short ribs out of the pot and onto a plate. Strain the cooking liquid into another pot, cool to room temperature, and then refrigerate overnight. Cut the meat off the bone and cut into small cubes. Place the meat back on the plate, cover and refrigerate until needed.

When ready to make the soup, place the butter or oil in large pot set over medium heat. Add the diced onion, carrot and garlic and cook 5 minutes, until softened. Mix in the beets, celery root, tomato paste, tomato or vegetable juice and vinegar and bring to slow simmer. Partially cover and very gently simmer (the mixture should just gently bubble) 35 minutes, until the vegetables are very tender and nicely combined.

When the beet mixture has simmered 10 minutes, remove any fat on the surface of the cooled, strained liquid and set on the stove. Mix in the cubed meat, potatoes and cabbage. Bring to simmer and continue simmering until the potatoes and cabbage are tender, about 15 minutes.

When the beet mixture has simmered 35 minutes, stir it into the potato/cabbage mixture. Thin with a little more beef stock if you find the borscht too thick. Stir in the dill and heat through a few minutes. Season with salt and pepper, ladle into bowls, top with sour cream to taste and enjoy.

Note: A 300-gram celery root, also called celeriac, trimmed and peeled, yields the grated amount needed for this recipe. Celery root is sold at some supermarkets. If you can't find it or don't wish to use it, replace it with a large rib of celery, cut into small cubes.

Eight-Vegetable Borscht

Eight vegetables, plus vegetable juice and stock, make this hearty borscht tasty, nutritious and visually appealing.

Preparation time: 25 minutes

Cooking time: About 60 minutes

Makes: 8 servings

2 lbs. beets, without tops

2 Tbsp vegetable oil

1 medium carrot, diced (see Note)

1 large celery rib, diced

1 medium onion, diced

2 garlic cloves, chopped

4 cups vegetable stock

3 cups vegetable juice, such as V-8 or Garden Cocktail

2 medium white potatoes, cubed

1 cup fresh or frozen corn kernels

1 bay leaf

* salt and freshly ground black pepper to taste

1/4 lb. green beans, cut into 2-inches pieces

2 Tbsp. chopped fresh dill

* sour cream or thick yogurt to taste

Place the beets in a pot and cover with two inches of cold water. Simmer the beets until tender. Cool the beets in cold water and then peel. Cut the beets into 1/2-inch cubes and place in a bowl.

Heat the oil in large pot. Add the carrot, celery, onion and garlic and cook 5 minutes, until softened. Add the stock, juice, cubed beets, potatoes, corn and bay leaf and simmer 15 minutes, or until the potatoes are just tender. Add the beans and simmer 5 minutes more. Stir in the dill and heat through a few minutes. Taste the borscht and season with salt and pepper, if needed. Top bowls of the borscht with a dollop of the sour cream or yogurt.

Note: In this recipe, diced means to cut into 1/4- to 1/2-inch cubes.