Short Rib Borscht

Season the short ribs with salt and black pepper.

Heat the olive oil in a large pot over medium heat and brown the short ribs on all sides.

Remove the ribs and set aside; add the diced onion, carrots, and celery to the pot and sauté until softened.

Stir in the beet cubes, chopped mushrooms, and tomato paste, cooking for a few minutes.

Return the short ribs to the pot, pour in the beef broth and enough water to cover, then add the bay leaf.

Bring to a boil, then reduce heat and simmer slowly for 2–3 hours, or until the meat is tender and the flavors have melded.

Adjust seasoning with salt and pepper to taste.

Ladle the borscht into bowls and garnish with fresh dill, a dollop of sour cream (or crème fraîche), a drizzle of extra‑virgin olive oil, and freshly cracked black pepper.