Red Borscht, a classic Eastern European soup, is a true culinary masterpiece. This hearty soup is known for its deep red color, earthy flavor, and the unmistakable comfort it brings on a chilly day.
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I love serving my borscht with a slice of my Easy No Knead Sourdough Bread.
Ingredients:
- Water – You will need about 6 cups of water or about 3/4 dutch oven full.
- Beef Short Ribs – I always use our local beef from a local butcher, this will make the soup taste the best.
- Spices – Bay leaf, salt, pepper, BADIA complete seasoning.
- Potatoes – Any potatoes should work but Yukon gold tastes the best.
- Cabbage – Finely chopped organic cabbage works great for this recipe.
- Onion – Finely diced onion.
- Carrots – Home grown carrots will be best, but any carrots will work.
- Beets – Again Home grown beets have the most vibrant red color, but any beets you have will work.
- Oil – Any oil will work, I have used olive oil, avocado oil, etc.
- Garlic – 5 fresh garlic cloves added at the end for an added taste.
- Herbs – I love adding dill, cilantro, or green onion. Really any herb you have on hand.
- Ketchup – Ketchup adds a slight sweetness to the soup.
- Vinegar – Vinegar brings out all of the flavors out and brings everything together. Do not skip the vinegar.
Equipment:
How to make borscht:
- Make the broth – Bring the water to a boil and add short ribs, bay leaf, salt, badia complete seasoning.
- Turn down the heat so the water is still slightly boiling/ simmering with a closed dutch oven lid.
- Remove any foam on top of the soup periodically. ( You can also strain the broth with a fine mesh strainer)
- In about an hour, the meat should be very tender and start to fall off the bones.
- While the broth is boiling, prepare the vegetables. Dice onions, peel and grate the carrots, peel and grate the beets.
You can also add pretty much any other vegetable you have on hand if you want. Sometimes I add celery or bell peppers.
- Heat oil on a cast iron skillet and sautéed onions, carrots, and beets,
- Once the vegetable are sautéed and are soft, add 2 tbsp ketchup and 1 tbsp vinegar. Turn the heat off and let it sit.
- When the broth is close to being done, start dicing the potatoes. If you have gold Yukon I never peel them. If you’re using russet potatoes peel and then dice.
- Cut the cabbage head in half and then cut the halves in half again. (so in 4 pieces but you only need 2/4 of the cabbage for the soup). Remove the core and the dirty top leaves. Then slice into thin shreds of cabbage.
- Add the potatoes and cabbage into the broth with the meat. Cook until the potatoes are soft.
- Once the potatoes are soft, add the remaining sautéed ingredients on the cast iron skillet into the soup.
- Add fresh pressed garlic.
- Mix well, salt to taste.
- Serve with fresh herbs, sour cream, and Sourdough Bread. I always leave cayenne pepper out on the table as well, my husband adds some to his bowl of soup.
Red Borscht
Hearty and delicious European classic red borscht soup recipe. Comfort in a bowl.
Ingredients
- 3/4 Dutch oven full of water
- 4-6 Beef Short Ribs
- 1 Bay leaf
- 1 tsp salt to taste
- 1 tsp black pepper to taste
- 1 tsp Badia Complete Seasoning to taste
- 3 Gold Yukon Potatoes
- 1/2 Cabbage Head
- 1/2 Onion
- 2 Carrots
- 3 small/ medium beets
- 4 tbsp Avocado Oil
- 5 Garlic Cloves
- Herbs
- 2 tbsp Ketchup
- 1 tbsp Vinegar
Instructions
Make broth
- Bring the water to a boil and add short ribs, bay leaf, salt, badia complete seasoning.
- Turn down the heat so the water is still slightly boiling/ simmering with a closed dutch oven lid.
- Remove any foam on top of the soup periodically. ( You can also strain the broth with a fine mesh strainer)
- In about an hour, the meat should be very tender and start to fall off the bones.
While the broth is boiling, prepare the vegetables.
- Dice onions, peel and grate the carrots, peel and grate the beets.
- Heat oil on a cast iron skillet and sautéed onions, carrots, and beets,
- Once the vegetable are sautéed and are soft, add 2 tbsp ketchup and 1 tbsp vinegar. Turn the heat off and let it sit.
Potatoes and Cabbage
- When the broth is close to being done, start dicing the potatoes. If you have gold Yukon I never peel them. If you're using russet potatoes peel and then dice.
- Cut the cabbage head in half and then cut the halves in half again. (so in 4 pieces but you only need 2/4 of the cabbage for the soup). Remove the core and the dirty top leaves. Then slice into thin shreds of cabbage.
- Add the potatoes and cabbage into the broth with the meat. Cook until the potatoes are soft.
- Once the potatoes are soft, add the remaining sautéed ingredients on the cast iron skillet into the soup.
- Add fresh pressed garlic.
- Mix well, salt to taste.
- Serve with fresh herbs, sour cream, and Sourdough Bread. Enjoy!
If you made this soup and love it, be sure to tag us on IG @shakanranch
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