Ukrainian Borscht (Український борщ) — Beet, Cabbage, and Beef Soup

• 900 gbone-in beef short ribs
• 3 lcold water
• 2 leafbay leaves
• 8black peppercorns
• 12 gkosher salt
• 500 gred beets (peeled and cut into thin matchsticks)
• 180 gyellow onion (finely diced)
• 150 gcarrots (peeled and grated)
• 300 ggreen cabbage (thinly shredded)
• 400 gwaxy potatoes (peeled and cut into 2 cm cubes)
• 4 clovegarlic (minced)
• 45 mlsunflower oil
• 50 gtomato paste
• 200 mlcrushed tomatoes
• 30 mlapple cider vinegar
• 12 ggranulated sugar
• 2 gfreshly ground black pepper
• 12 gfresh dill (chopped)
• 160 gsour cream

Instructions

1. 1

   Place the beef short ribs in a large heavy pot with the cold water, bay leaves, peppercorns, and 12 g kosher salt. Bring slowly to a gentle simmer over medium heat, skimming off the grey foam that rises during the first 20 minutes.

2. 2

   Reduce the heat to low, cover the pot partly, and simmer the broth for 90 minutes until the beef is tender and the liquid is savory. Do not boil hard, because a rolling boil makes the broth cloudy and can toughen the meat.

3. 3

   Lift the beef onto a plate and strain the broth through a fine sieve into a clean bowl or pot. Discard the bay leaves and peppercorns, then pull the meat from the bones and shred it into bite-size pieces.

4. 4

   Heat the sunflower oil in the soup pot over medium heat and add the onion, carrots, and beets. Cook for 10 minutes, stirring often, until the vegetables soften slightly and the oil turns a vivid ruby color.

5. 5

   Stir in the tomato paste and cook for 2 minutes until it darkens and smells sweet. Add the crushed tomatoes, vinegar, and sugar, then simmer this beet mixture for 8 minutes so the acidity helps preserve the beets' bright color.

6. 6

   Return the strained beef broth to the pot and add the potatoes. Simmer for 12 minutes, keeping the heat moderate, until the potato cubes are nearly tender but not falling apart.

7. 7

   Add the shredded cabbage and the reserved beef to the pot. Simmer for 15 minutes more, until the cabbage is tender while still retaining a little texture.

8. 8

   Stir in the minced garlic, 4 g kosher salt, and black pepper. Simmer for 3 minutes, then turn off the heat and let the borscht rest, covered, for 15 minutes so the flavors settle and deepen.

9. 9

   Ladle the hot borscht into deep bowls and top each serving with 20 g sour cream and a sprinkle of fresh dill. Serve with dark rye bread or garlic pampushky, and pass extra vinegar at the table for diners who prefer a brighter finish.