Borscht with Beef short Ribs


4- 6 piece chuck beef short ribs

3 table spoons of butter

5 Small Potatoes cut in cubes

1/2 Small Cabbage

1 table spoon tomato paste

1 table spoon of ketchup

2 cups tomato/veggie juice

8 -12 cups water

1 beats shredded

Creole seasoning



1/2 Onion

1/2 bell pepper sliced ( optional) add to the pot with cabbage if you would like to use it

1 carrot shredded

1 can of chili beans or kidney beans

2 table spoons of dill

2 table spoons of parsley

1/2 cup of Peperoncini juice

3 cloves of garlic

2 bay leafs.

1 tea spoon adjika ( optional)


Sauté beef short ribs with creole seasoning on each side with butter.

Add tomatoes paste, ketchup, adjika and garlic . Mix all together and add tomato juice.

Add water, season it well to taste, you can also add some more creole seasoning. Boil for 1 hour and 30 min or until the meat gets tender.

Add potatoes.

In a separate skillet sauté shredded carrots, chopped onions and thinly sliced beets. Once veggie are tender add to the pot.

Add beans( make sure you rinse your canned beans well before adding it to the pot )

Fine chop cabbage, add to the pot and cook for 5 min.

Add Peperoncini juice, chopped dill and parsley. Cook for additional 10 min. Serve with a tea spoon of sour cream if you would like.

AboutLily’s Cooking & Home

My story, I met the love of my life when I was 16 and two years later we were married. When we first got married I was not much of a cook, I would buy so many cook books and try recipes over and over again until it would turn out. I never gave up and my husband can tell you I had my share of bad cooking. The more I practiced the better I got. Now we are going on 10 years of happily married. I love to cook and create my own recipe also became a baker, I have also taken interest in doing home design and decor. In my blog I would love to share with you the recipes I create, recipes I find and love to share also tips for home decor and ideas.


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