Beet and Braised Beef Soup Recipe

Name: Beet and Braised Beef Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds beef short ribs; Olive oil for browning meat; 2 onions, finely chopped; 4 cloves garlic, thinly sliced; 1 cup dried lima beans or other large dried white beans, soaked overnight; 4 carrots peeled and cut into 3/4-inch rounds; 6 beets peeled and cut into 1-inch chunks; 2 parsnips peeled and cut into 3/4-inch rounds; 1 knob celery root peeled and cut into 1/2-inch cubes; 1 pound green cabbage, thickly shredded; 1 bunch of dill, roughly chopped; 1 bunch scallion, finely cut; Salt; Freshly ground pepper; Red wine vinegar; Sour cream for garnish

Servings: persons

3 pounds beef short ribs
Olive oil for browning meat
2 onions, finely chopped
4 cloves garlic, thinly sliced
1 cup dried lima beans or other large dried white beans, soaked overnight
4 carrots peeled and cut into 3/4-inch rounds
6 beets peeled and cut into 1-inch chunks
2 parsnips peeled and cut into 3/4-inch rounds
1 knob celery root peeled and cut into 1/2-inch cubes
1 pound green cabbage, thickly shredded
1 bunch of dill, roughly chopped
1 bunch scallion, finely cut
Salt
Freshly ground pepper
Red wine vinegar
Sour cream for garnish

1
Salt the short ribs and, if possible, allow them to sit overnight or for several hours in the refrigerator.
2
(If you don't have time for this step, salt the short ribs and proceed directly to the next step.)
3
Heat one tablespoon of olive oil in a stockpot on high heat, and brown the short ribs in batches.
4
Remove the ribs from the pot, turn the heat down to medium-high, then add the onions and garlic, which will deglaze the pan.
5
Stir occasionally.
6
Brown the onions and garlic.
7
Put the meat back into pot, cover with water (approximately 8 cups), and simmer for one hour.
8
Add the soaked lima beans, and simmer for another 30 minutes.
9
Add the cut vegetables and enough water to generously cover them.
10
Simmer for 45 minutes or until the vegetables are softened and their flavors are melding together.
11
Add some of the dill now (reserve the rest for a garnish when you serve the soup).
12
The meat should be pulling off the bone at this point, and the bones can be discarded.
13
If the meat has not yet reached this stage of doneness, it can be cut up into chunks and put back into the soup to finish cooking.

1003

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 pounds beef short ribs, Olive oil for browning meat, 2 onions, finely chopped, 4 cloves garlic, thinly sliced, and more.

Yes, Beet and Braised Beef Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beet and Braised Beef Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions