Wash short ribs and pork meat under warm running water and place into a pot. Bring it to a boil, reduce the heat to low and leave to simmer. Skim off all the foam that appears and cook for 3 hours. 1 hour before it’s done, add salt, roughly cut carrots, parsnip, celery, dill and parsley, bay leaves and peppercorns. When the broth is done, take the meat out and separate it from the bones. Save the meat and strain the broth.

Wash the beetroot thoroughly and wrap in foil while still wet. Preheat the oven to 350 F and bake the beetroot for 1 – 1 ½ hours. When it’s done, take it out from the oven, cool and cut into strips.

Bring the broth to a boil again and add shredded cabbage and cook for 10 minutes. Then add cubed potatoes, finely chopped onions, carrots and bell pepper and cook for another 20 minutes.

Next, add baked beetroot, nicely chopped tomatoe, tomato puree, sugar, ground black pepper and lemon juice. When it boils again, add salt to taste and boiled meat and cook for 15 minutes. When you are about to turn the heat off, add minced garlic, chopped dill and parsley. Cover and let stand for 30 minutes.
Serve with sour cream.

You will need:

For broth:   

  • Water – 10 cups
  • Beef short ribs – 7 oz
  • Bone-in pork – 7 oz
  • ½ of a carrot
  • 1 parsnip
  • 1 celery stalk
  • 3 parsley stalks
  • 3 dill stalks
  • 2 bay leaves
  • 5 peppercorns
  • Salt – ½ teaspoon

For borscht:       

  • 1 medium or 2 small beetroots
  • Fresh green cabbage – 8 oz
  • 4 medium potatoes
  • 1 carrot
  • 1 yellow onion
  • 1 green bell pepper
  • 1 tomato
  • Tomato puree – 3 tablespoons
  • Garlic – 4 cloves
  • Sugar – 2 teaspoons
  • Juice of ¼ lemon
  • 4-5 peppercorns
  • Chopped parsley
  • Chopped dill
  • Salt – to taste

To serve:        

  • Sour cream

This borscht is also known as: Classic Ukrainian Borscht


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