Beef Borscht

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  • 1 tablespoon vegetable oil
  • 1 1/2 pounds beef short ribs, cut into 3-4-inch pieces
  • 1 medium onion, sliced
  • 2 quarts water
  • 1 celery stalk, cut into large chunks
  • 1 carrot, cut into large chunks
  • 6 whole black peppercorns
  • 1 bay leaf
  • 1 whole clove
  • 2 medium beets, rinsed, tops trimmed
  • 1/2 cup water
  • 1 1/2 cups canned beef broth
  • 1 tablespoon butter
  • 1 medium carrot, diced
  • 1 medium onion, diced
  • 3 cups shredded cabbage
  • 2 teaspoons minced garlic
  • 1 small russet potato, peeled and diced
  • 2 tablespoons red wine vinegar
  • Sour cream to garnish


Heat oil in heavy, large pot over medium-high heat. Working in batches, brown ribs on both sides.
Remove from pot and add onion. Season with salt and pepper. Sauté until golden and soft, about 10 minutes.
Return ribs and any accumulated juices to pot. Add water, carrot, celery, peppercorns, bay leaf and clove. Bring to boil and skim any foam from surface.
Reduce heat and simmer until ribs are very tender, skimming occasionally, about 2 1/2 hours.
Preheat oven to 375°F.
Arrange beets in single layer in a small baking dish with water. Cover and bake until tender when pierced with knife, about 1 hour. Cool, peel and dice.
Using tongs, transfer ribs to plate. Strain stock into large bowl and skim off fat. Remove meat from bones and shred into bite-sized pieces. (Can be prepared 1 day ahead; refrigerate until ready to use.)
Measure beef stock and add enough canned broth to make 5 cups.
Melt butter in a heavy, large pot over medium-low heat. Add carrot and onion and sauté for 10 minutes.
Add cabbage and garlic; cook 5 minutes. Add stock, beets, potato and vinegar. Simmer until cabbage and potato are tender, about 20 minutes.
Add meat and simmer 5 minutes. Season with additional vinegar, salt and pepper.
Serve garnished with sour cream.

Recipe from Central Market Mill Creek - Culinary Resource Center
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