Short Rib Borsch

Short Rib Borsch

This Russian classic is essentially beef stew, but with the delicious addition of sweet, earthy beets. At Kachka restaurant in Portland, OR, it’s always served with a dollop of creamy smetana, or Russia-style sour cream, and a sprinkling of fresh herbs.


For the Sauce: ¼ cup (60 mL) Canola Oil 3 lb (1300 grams) Beef Short Ribs, bone in Kosher Salt 1 Yellow Onion 2 Large Red Beets 1 Large Yukon Gold Potatoes 1 ½ Carrots 8 cup (1920 grams) Beef Stock For the Batter: ½ cup (120 grams) Sour Cream 3 Scallions 1 Tbsp (10 grams) Fresh Dill, finely chopped Fresh Dark Bread, such as Rye or Pumpernickel   The complete recipe, with video-guided instructions and automatic temperature control, is available when using the Hestan Cue app with Hestan Cue cookware.

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