Ukrainian Borscht

Ukrainian Borscht

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ¼

    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 ½" cubes

  • 2

    med carrots cut into ¼" slices

  • ½

    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

Directions

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.


Nutrition

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