Борщ с Говядиной — Traditional Beef Borscht

The meat version of borscht is deeper, richer, and more complex than its fasting counterpart. Built on
a slow-simmered beef bone broth, with tender chunks of beef, earthy beets, and fresh cabbage, served
with a generous dollop of sour cream. A bowl of this is a meal — and most Russians will insist it tastes
even better on day two.

FASTING LEVEL: Non-Fasting (beef, butter, sour cream)

SERVINGS: 8
TIME: 3 hours

INGREDIENTS:
- 700 g beef short ribs or beef shank with bone
- 3 litres water
- 3 medium beets, peeled and grated
- 300 g cabbage, shredded
- 3 medium potatoes, cubed
- 1 large onion, diced
- 2 carrots, grated
- 2 tablespoons butter
- 3 tablespoons tomato paste
- 2 tablespoons lemon juice or white vinegar
- 4 cloves garlic, minced
- 2 dried bay leaves
- 1 teaspoon sugar
- Salt and black pepper to taste
- Fresh dill, chopped, for serving
- Sour cream, for serving
- Rye bread, for serving

METHOD:
1. Make the broth: place beef in a large pot with cold water. Bring slowly to a boil, skimming foam. Reduce to a bare simmer and cook for 2 hours, uncovered, until beef is very tender. Strain broth and reserve. Shred the beef off the bones and discard bones.
2. In the cleaned pot, melt butter over medium heat. Sauté onion and carrots for 7 minutes.
3. Add grated beets, tomato paste, lemon juice, and sugar. Cover and cook on low for 10 minutes, stirring once or twice. This preserves the beets' red colour.
4. Pour the reserved broth back into the pot. Add potatoes and bay leaves. Bring to a boil and simmer 15 minutes.
5. Add shredded cabbage and the shredded beef. Simmer 15-20 minutes more.
6. Add garlic, salt, and pepper. Remove bay leaves. Cover and let rest off the heat for at least 15 minutes before serving.
7. Ladle into bowls. Add a generous spoonful of sour cream to each, stir partially. Top with dill. Serve with rye bread.

NOTES:
- Never stir the sour cream fully into the pot — it is added to individual bowls. Stirring into hot soup makes it curdle and grey.
- The broth is critical. Do not rush the initial simmer. Real bone broth gives the soup its silky depth.
- Borscht must rest before serving. One hour off the heat is the minimum. Overnight in the fridge is better.
- For extra richness, some Russian households add a spoonful of rendered beef fat (speck or smalets) to the finished soup.

NUTRITION (per serving, approximate):
Calories: 320 | Protein: 22 g | Carbohydrates: 26 g | Fat: 15 g | Fibre: 5 g