Classic Borscht with Meat | Part 14 of My Sunday Soup Series ✨ This classic borscht is made with bone-in beef ribs, slow-simmered to create a deep, flavorful beef broth, then finished with beets, cabbage, potatoes, and fresh dill. It’s cozy, nourishing, and definitely a labor of love — but so worth it. Ingredients • 2½–3 lbs beef back ribs (bone-in) • 14 cups water • 2 bay leaves • 1 medium onion, small dice • 4 medium potatoes, chopped • 4 medium red beets, peeled & grated • 2 medium carrots, grated • ½ medium green cabbage, shredded • 2 tbsp tomato paste • 2 garlic cloves, grated • Juice of 2 small lemons • 1 tsp sugar • Fresh dill, chopped • Salt & black pepper, to taste • Oil, for cooking Instructions 1. Prepare the beef: Rinse and pat dry the beef ribs. Season the meat side with 1 tsp salt and ½ tsp black pepper. Cut into individual ribs. 2. Brown the ribs & make the broth: Heat 1 tbsp oil in a large pot over medium-high heat. Brown the ribs in batches for a few...