# @createaplatewithdina on Instagram

- **Type:** Video
- **Original URL:** https://www.instagram.com/p/DUOz0txElgG
- **Gondola URL:** https://gondola.cc/posts/54891775-createaplatewithdina-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/c08df39d2c.jpg
- **Posted:** 2026-02-01T22:08:43.000+00:00
- **Account Owner:** Dina Borshch | Easy Recipes & Weeknight Meals (@createaplatewithdina) — https://gondola.cc/createaplatewithdina

## Caption

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 minutes per side. Remove excess oil from the pot, return ribs, add 13 cups water, bay leaves, and 1 tsp salt.
Bring to a gentle boil, skim any foam, then reduce to a simmer. Cover and cook for 2½ hours, or until the meat is very tender and easily pulls from the bone.
	3.	Sauté the vegetables:
In a large skillet, heat 1 tbsp oil. Add onion and carrots and sauté over medium heat for about 10 minutes, stirring often.
Add grated beets, tomato paste, juice of 1 lemon, sugar, and 1 tsp salt. Sauté another 10–12 minutes until softened and vibrant.
	4.	Build the soup:
Remove ribs from the pot. Add 1 cup water to the broth if needed. Season with ½ tsp salt and ¼ tsp black pepper.
Add potatoes and simmer 10 minutes.
	5.	Add cabbage & beet mixture:
Add shredded cabbage and simmer 3 minutes. Add juice of remaining lemon and the beet mixture. Cook 5 minutes, until potatoes are tender.
	6.	Finish:
Return beef ribs to the pot. Grate in fresh garlic, bring to a light simmer, then turn off heat. Adjust seasoning to taste and garnish with fresh dill.
#borscht #classicborscht #souprecipe #beetsoup #soupseason

## Stats

- **Views:** 1,742
- **Likes:** 139
- **Shares:** 0
- **Comments:** 10

## Tags

classicborscht, beetsoup, soupseason, borscht, souprecipe

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