Katya's Kitchen

A classic version of the famous savory homestyle soup, this borsch is full of earthy richness. It pairs well with dark rye bread, dollop of sour cream and fresh dill. Also known as borsh, borscht, borsht, борщ.

Ingredients:

• 1 pound bone-in beef short ribs
• 1 tablespoon cooking oil
• 1 teaspoon kosher salt
• 4 medium potatoes, peeled and cubed
• 2 large carrots, peeled and cubed
• 1 medium onion, chopped
• ½ medium green cabbage, cubed
• 2 medium beets, peeled and grated
• 3 tablespoons fresh parsley, chopped
• 2 tablespoons fresh dill, chopped

Directions

Step 1.

Boil 2 quarts of water. Heat 1 tbsp cooking oil in the large stock pot on medium heat. Add 1 lb bone-in beef short ribs. Sear until browned. Add 1 tsp salt. Cover with 2 liters of hot water. Turn the heat to low and let simmer for 20 minutes.

Step 2

Turn the heat up to medium. Add 4 peeled and cubed potatoes into the broth, heat for 5 min. Add 2 large carrots, peeled and chopped, heat for 5 min. Add 1 onion, peeled and chopped. Let simmer for 10 min. Add 1/2 chopped green cabbage.

Step 3.

Peel and grate 2 fresh beets, add and stir. Add salt to taste. Simmer for 10 mins. Add fresh chopped parsley and dill. Turn off heat, cover. For best flavor, let stand for 40 minutes.

Step 4.

Enjoy with dollop of sour cream, dark rye bread and additional herbs sprinkled on top!