Step 1

In a large soup pot or dutch oven, combine short ribs, onion, carrot chunks, celery, bay leaves, peppercorns, salt and water.

Step 2

Bring it to a boil and then lower the heat, cover and simmer for 2.5 to 3 hours, or until the meat is falling off the bones. Remove the scum that floats to the top with a spoon several times in the beginning.

Step 3

While the broth is simmering, heat 1 Tbsp oil in a pan and sauté diced onion for 2-3 minutes. Add chopped garlic and grated carrot and sauté till the carrot starts to soften up, about 6-8 minutes. Plate it out.

Step 4

In the same pan, add 1 Tbsp more oil and sauté grated beets for 4-5 minutes. Add sugar, ½ Tbsp white vinegar, and tomato paste and cook for 12-15 minutes, until the beats are tender. You will add this this to the soup pot later.

Step 5

Once the Borscht stock is done, remove the short ribs. Discard the bones and shred the meat into big chunks. Discard the vegetables and strain the beef broth.

Step 6

Bring the beef broth to a boil again and add back in beef along with potatoes. Let it simmer on medium low heat for 15 minutes.

Step 7

Add the sautéed onion and carrot mixture along with shredded cabbage, salt and pepper. Cook for 10 minutes.

Step 8

Add grated beet mixture and let it simmer again for 7-8 minutes.

Step 9

Stir in 2 Tbsp white vinegar along with chopped dill, parsley and sliced garlic, and let it simmer for 2 minutes. Taste and adjust for salt and vinegar.

Step 10

Let it sit at least for 30 minutes to meld all the flavors. Serve with fresh dill, a few garlic slices and a dollop of sour cream.