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.
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