Short rib borsch from Kachka: A Return to Russian Cooking (page 221) by Bonnie Frumkin Morales and Deena Prichep

  • scallions
  • potatoes
  • Show all ingredients...

  • EYB Comments

    Requires cooking for 4.5-5.5 hours and refrigeration overnight. Can substitute Lithuanian bread for Russian bread; buttermilk for buttermilk culture; and sour cream for the book's "Smetana" specified in this recipe, which requires 2 days to prepare.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Russian mustard

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires cooking for 4.5-5.5 hours and refrigeration overnight. Can substitute Lithuanian bread for Russian bread; buttermilk for buttermilk culture; and sour cream for the book's "Smetana" specified in this recipe, which requires 2 days to prepare.

  • meginyeg on December 20, 2023

    This was only ok. I have had other borsch recipes that were much much better. We won't make this again.

  • D.Barker on May 17, 2021

    This didn't work well for us. All the liquid cooked out, so during the long simmer time for the short ribs, must everything in the soup burned to the bottom. I added extra water to try and make it soup again, but it kind of had a burned taste. So I think this could be good with more liquid initially, but it was a pretty long time commitment for something that only turned out okay for us. It made me super sad, because I wanted this to be amazing.

  • bching on December 26, 2020

    The best borsch I've ever made. It's a project but a fun and satisfying one when the snow makes the kitchen the most comfortable place in the house. Morales says that the mustard makes it borsch and I agree.

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