Ukrainian Borscht

By á-2799

Ingredients

• 1/4 c plus 2 tbsp olive oil
• 2 lb short ribs
• Course salt and pepper
• 2 med onions diced
• 1 c dry white wine
• 4 c chicken stock
• 5 garlic cloves minced
• 1 celery root cut into 1/2" cubes
• 2 med carrots cut into 1/4" slices
• 1/2 lb cabbage shredded
• 2 lbs beets scrubbed well, trimmed and coarsely shredded with a box grater
• 5 c water
• 1 tbsp tomato paste
• 3 tbsp lemon juice
• 3 tbsp red wine vinegar
• 2 tbsp chopped parsley for garnish

Details

Servings 6

Preparation

Step 1

Preheat oven to 300. Heat 1/4 c oil in a Dutch oven over med high heat. Season ribs with salt and pepper. Working in batches, brown ribs, 3 to 4 minutes per side, set aside.

Add 1 onion, and reduce heat to med. Cook stirring until softened, 5 to 6 minutes. Return ribs to dutch oven, and add wine, simmer for 1 minute. Add chicken stock, bring to a simmer, and season with salt and pepper. Cover, transfer to oven and roast until ribs are tender, 3 hours.

Shred ribs, discarding fat and bones. Strain stock throuogh a sieve, and skim off fat. (You should have 2 cups.)

Heat remaining 2 tbsp oil in Dutch oven over medium heat. Add remaining onion and the garlic, cook until translucent, about 4 minutes. Add celery root and carrots, cook for 4 minutes. Add reserved stock, the cabbage, beets, water, and tomato paste. Cook for 30 minutes. Add meat; cook until vegetables are tender, about 20 minutes more. Stir in lemon juice and vinegar; garnish with parsley.