Full Recipe
Author
Food Network Kitchen | 2025-03-20
Description
This classic Russian borscht is a labor of love but it's worth every bit of effort. The homemade rich, beefy stock of this version is made with bone-in short ribs and is the foundation of the soup, so it needs to be made from scratch. The juicy shredded meat, sweet and earthy beets, roasted garlic and hearty mix of vegetables simmer together in the stock and the result is a soup that's the perfect balance of sweet, sour and savory. The soup takes two days to make, but most of the time is unattended and I've included some shortcuts. First, there's no need to constantly skim the stock as it cooks. Simply refrigerate it overnight with the shredded meat, and the fat will solidify on top, allowing you to remove it with ease. Second, I slowly roast the beets, which makes them shred effortlessly, adding the perfect texture to the borscht while creating its signature vibrant red hue.
I grew up in a soup culture in Russia, where soup is a daily ritual, especially at lunch. The meal always begins with a first course, which is often a hearty soup like borscht served hot with a dollop of sour cream, fresh dill and warm pampushky (Russian and Ukrainian garlic bread rolls). It would be followed by a second course and, of course, dessert. I was raised in St. Petersburg by a single mother who was a career woman and worked long hours, and my great-grandmother, who stayed home with me. My great-grandma would always have a pot of soup simmering away on the stovetop, and often it would be a borscht with whatever protein was on hand. If we had the money, it would be with beef. If not, it would be chicken, pork, a mix of both or even vegetarian. My great-grandmother passed away at the age of 101 and I find myself often making this borscht when I miss her. It's more than just a meal — it's a bowl of comfort, a reminder of love and warmth.
