Borscht-Braised Short Rib and Rye Soup

**1. Prepare the Short Ribs:** Pat the short ribs dry with paper towels and season generously with salt and pepper.

**2. Sear the Short Ribs:** Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Sear the short ribs in batches on all sides until browned. Remove from the pot and set aside.

**3. Sauté the Vegetables:** Add the diced onion, carrots, and celery to the pot and sauté over medium heat until softened, about 8-10 minutes. Add the minced garlic and cook for another minute until fragrant.

**4. Deglaze the Pot:** Pour in the dry red wine and deglaze the pot, scraping up any browned bits from the bottom. Let the wine reduce slightly for a few minutes.

**5. Add the Broth and Remaining Ingredients:** Stir in the beef broth, shredded beets, tomato paste, red wine vinegar, bay leaf, dill, and sugar. Bring to a simmer.

**6. Braise the Short Ribs:** Return the seared short ribs to the pot, making sure they are mostly submerged in the broth. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and braise for 3-3.5 hours, or until the short ribs are very tender and easily pull apart with a fork.

**7. Prepare the Rye Croutons:** While the short ribs are braising, preheat the oven to 375°F (190°C). Cut the rye bread into 1/2-inch cubes. In a bowl, toss the rye bread cubes with melted butter and season with salt and pepper. Spread the croutons in a single layer on a baking sheet and bake for 10-15 minutes, or until golden brown and crispy. Let cool.

**8. Finish the Borscht:** Once the short ribs are tender, remove them from the pot and set aside. Skim off any excess fat from the surface of the broth. Taste the broth and adjust seasoning with salt, pepper, and sugar as needed. Remove and discard the bay leaf.

**9. Shred the Short Ribs (Optional):** If desired, shred the short ribs with two forks. Return the shredded or whole short ribs to the broth.

**10. Prepare the Horseradish Cream:** In a small bowl, combine the sour cream (or Greek yogurt), prepared horseradish, and lemon juice. Mix well and adjust the amount of horseradish to your taste. Refrigerate until ready to use.

**11. Serve:** Ladle the borscht-braised short rib soup into bowls. Top each bowl with a dollop of horseradish cream, a generous sprinkle of rye croutons, and fresh dill and parsley for garnish. Serve immediately.