🍲 Classic Borscht A taste of the homeland.

This isn't just soup; it's a bowl of history, a vibrant, soulful dish that has warmed Slavic tables for centuries. Every family has its own version, a secret passed down through generations. This one is a classic, a hearty and flavorful borscht that's perfect for a cold day.

🌿 Ingredients

• 1.5 lbs beef short ribs
• 1/4 large onion, quartered
• 1 carrot, cut into big chunks
• 2 celery stalks, cut into chunks
• 2 bay leaves
• 6-7 black peppercorns
• 1 Tbsp salt
• 12 cups water
• 2 Tbsp oil, divided
• 1 medium onion, diced small
• 2 cloves garlic chopped + 3-4 cloves garlic sliced
• 2 carrots, peeled and grated
• 2 large beets, peeled and grated
• 1 tsp sugar
• 2.5 Tbsp white vinegar, divided
• 4 Tbsp tomato paste
• 3 medium Yukon potatoes, peeled and cut into small chunks
• 5 cups shredded cabbage
• salt to taste
• pepper to taste
• 2 Tbsp fresh dill, chopped
• 2 Tbsp fresh parsley, chopped
• sour cream, to serve

🔥 How to Make It

1. Make the Broth: Combine short ribs, quartered onion, carrot chunks, celery, bay leaves, peppercorns, salt, and water in a large soup pot or Dutch oven. Bring to a boil, then lower the heat to simmer, covered, for 2.5 to 3 hours, or until the meat falls off the bones easily. Skim off any scum that rises to the top during the first few minutes of cooking.
2. Prepare the Vegetables While the Broth Simmers: In a pan, heat 1 Tbsp oil and sauté diced onion for 2-3 minutes. Add chopped garlic and grated carrot. Sauté until they start to soften, about 6-8 minutes. Set aside.
3. Cook the Beets: In the same pan, add 1 Tbsp more oil and sauté grated beets for 4-5 minutes. Add sugar, ½ Tbsp white vinegar, and tomato paste and cook for 12-15 minutes, until the beets are tender.
4. Finish the Soup: Once the broth is done, remove the short ribs. Discard the bones and shred the meat into big chunks. Discard the vegetables and strain the beef broth. Bring the beef broth to a boil again and add back in the beef along with potatoes. Let it simmer on medium-low heat for 15 minutes. Add the sautéed onion and carrot mixture along with shredded cabbage, salt, and pepper. Cook for 10 minutes. Add the beet mixture and let it simmer again for 7-8 minutes.
5. Final Touches: Stir in 2 Tbsp white vinegar along with chopped dill, parsley, and sliced garlic, and let it simmer for 2 minutes. Taste and adjust for salt and vinegar.

🧙‍♀️ Notes from the Old World

Borscht is always better the next day. The flavors deepen and meld together overnight. Serve it with a generous dollop of sour cream and a slice of dark rye bread. This is more than just a meal; it's a connection to the past.

Slavic Living – Recipes from the forest, the fire, and the hands of our grandmothers.