Borscht Soup recipe
Such a hearty beet soup, short ribs can be used instead of spareribs. Celeriac is a very tasty addition to this soup, if you can’t find any, just use celery. This Borscht Soup recipe is handed down from my Dad, he was quite a good cook.

I was raised on Borscht soup, my favourite part is the fall-off the bone spareribs.

Borscht Soup

Course: Soup


  • 1 lb spareribs cut into smaller pieces
  • enough water to cover ribs
  • 1 onion finely chopped
  • 3 cloves garlic
  • 2 teaspoons salt
  • 4 peppercorns
  • 2 bay leaves
  • 6 cups vegetable stock
  • ½ cup celery root or celeriac shredded
  • 4 beets shredded
  • 1 cup cabbage shredded
  • 2 carrots shredded
  • 2 stalks celery finely chopped
  • 1 cup tomato juice or tomato paste mixed with water, or V8 juice
  • 1 teaspoon sugar
  • 1 tablespoon apple cider vinegar
  • sour cream


  • In a large pot, cover the spareribs with just enough water to cover.
  • Add the onion, salt and spices.
  • Cook on low heat until meat is tender and falls off bone, about 1one hour. Strain the fat and scum from stock.
  • Add 6 cups vegetable stock to ribs, to a total of approximately 6 – 8 cups stock. ( after cooking and straining ribs about 2 cups stock will be left)
  • Add all vegetables to the soup stock and cook about 40 minutes until tender.
  • Add sugar, tomato juice and vinegar.
  • Just before serving add the sour cream.

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