This version of Borscht came together like most of my recipes – while staring at a hunk of meat in my freezer and thinking of all the various ways I could prepare it. The short ribs were purchased from our local butcher shop during the holidays but I never got the chance to cook it. I didn’t want to braise them in red wine or make Korean Bulgogi, and when I spotted beets in the crisper drawer I decided that Borscht, the beloved Ukrainian soup, could use a glow-up.

This is a decadent spin of that vibrant red soup that you didn’t know you needed. Borscht is an Eastern European soup made with beets, cabbage, and vegetables. It has a rich history with recipes dating back to the sixteenth century, with its earliest origins using hogweed to make the soup sour. If you’ve spent enough time in the kitchen, then you know that acidity is essential to balance out the fat and collagen in beef short ribs.

This recipe is inspired by the classic hot beet soup you’re familiar with. I say inspired because I’ve taken some liberties by tweaking the traditional recipe to fit my personal preference. I skipped the beans, potatoes, and carrots, and instead leaned heavier into the umami flavors that tomatoes yield. The one non-negotiable in this recipe is the dill garnish. It’s a distinguishing flavor for Borscht and it wouldn’t be the same without it!

Buying Short Ribs

When buying short ribs, ask for cross-cut, flanken, or Korean style. This means that the meat is cut crosswise across the ribs as opposed to English style, which is a big hunk of meat going lengthwise with the rib bone. It typically comes in strips about 8-12” long. I’m fortunate to have a wonderful butcher shop locally that cuts it upon request. I ask for 1 – 1 ½” thickness, about the same size as the beef stew meat, but any thickness will technically work. Another thing to note about short ribs is that they are very fatty! For this recipe, I like to do a mix of both short ribs and beef stew meat. If you want to stick with short ribs only, shoot for about 3 ½ pounds, but either trim some fat before cooking or skim it from the top as the soup cooks.

Borscht with Beef Short Ribs

Recipe by Danielle Prewett

Serves

Ingredients

Tallow or neutral-flavored oil for cooking
Coarse sea salt and fresh cracked black pepper
2 ½ pounds beef short ribs, cross-cut *see note
1 pound beef stew meat
1 medium yellow onion, diced
4 garlic cloves, minced
2 celery sticks, diced
4 roma tomatoes, diced
4 cups salted beef broth
2 cups water
3 tablespoons red wine vinegar
1 ½ pounds beets, peeled and coarsely chopped
1 cup shredded cabbage (napa or green)
Minced fresh dill, for garnish
Sour cream for serving (optional)

Directions

Remove the meat from the refrigerator 30 minutes to an hour before cooking. Season the meat generously with salt and pepper. If the strips of short rib are too long to fit in the pan, cut it in half. Heat a large dutch oven over high heat and sear the beef short ribs on each side for 3-4 minutes until brown and crispy on the edges. There should be enough fat on the ribs that will render out to not need extra for browning. Remove and transfer to a cutting board to cool. Slice the meat in between each bone to separate into pieces. In the same dutch oven, brown the stew meat, working in batches, and transfer to a plate and set aside.
Add the onion and cook, stirring occasionally, until soft and lightly golden in color, 3 to 4 minutes. Add the garlic and cook for another minute, then stir in the celery and tomatoes. Cook for a few minutes, then pour in the broth and water, using a spoon to scrape up the brown bits at the bottom of the pan and stirring to incorporate. Return the chopped short ribs and stew meat and add the beets.
Bring to a simmer and reduce the heat to the lowest setting. Partially cover with a lid and cook for 2-3 hours, or until the meat is fork tender. Use a ladle to scoop out excess fat from the top of the soup and discard (or strain and use for cooking). In the last 30 minutes of cooking, stir in the shredded cabbage and cook until soft. Taste and season with salt, pepper, or a splash of vinegar if needed.
Before serving, fish out the bones from the short ribs. Spoon the soup into individual bowls and serve with a sprinkle of dill and a small dollop of sour cream.

Notes

When buying short ribs, ask for cross-cut, flanken, or Korean style. This means that the meat is cut crosswise across the ribs as opposed to English style, which is a big hunk of meat going lengthwise with the rib bone. It typically comes in strips about 8″ – 12” long. I’m fortunate to have a wonderful butcher shop locally that cuts it upon request. I ask for 1 – 1 ½” thickness, which about the same size as the beef stew meat, but any thickness will technically work. Another thing to note about short ribs is that they are very fatty! For this recipe, I like to do a mix of both short ribs and beef stew meat. If you want to stick with short ribs only, shoot for about 3 ½ pounds, but either trim some fat before cooking or skim it from the top as the soup cooks.