Sunday soup
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Author: tx kimmers Status: published Published: Dec 13,2008 license cc-by-nc-nd
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Share on TwitterBorscht with roasted beets, short rib beef, carrots, cabbage, onions, garnished with sour cream and fresh dill, served with a slice of buttered home baked wheat bread. Yum! This is very barely adapted from the Joy of Cooking recipe:
Borscht
Yields about 8 cups
12 oz beets
1 lb beef short ribs (my only change, really any good braising beef will do)
all purpose flour
2 tbsp vegetable oil
4 1/2 cups beef stock
1 28 oz can of tomatoes
2 cups shredded green or red cabbage (I just used a bag of grocery slaw mix)
1 medium yellow onion, chopped
2 medium carrots, peeled and sliced
2 medium celery stocks, sliced (although I was out of celery for this go round)
1 1/2 tsp tomato paste
2 tbsp red wine vinegar
2 tsp fresh lemon juice
2 cloves of garlic, minced
1/2 tsp salt, or to taste
3/4 tsp ground black pepper
1. Heat oven to 400°F. Scrub beets and wrap in aluminum foil and roast on a baking sheet until they can easily be pierced with a fork, about 1 hour. Let cool, peel, then slice and cut into thin strips.
2. While beets are roasting trim the short ribs of visible fat and then dredge them in flour. Heat oil in soup pot and brown beef on all sides.
3. Add stock and tomatoes and bring to a boil. Reduce the heat and simmer, partially covered, until the meat is almost tender, about 30 minutes.
4. Stir in cabbage, onion, carrots, celery, and tomato paste. Simmer, partially covered, until the vegetables and meat are tender, about 30 minutes. Stir in the beets along with the remaining ingredients. At this point, take out the short ribs, which should be tender at this point, slice them thinly across the grain and return to the soup pot.
Simmer, partially covered for about 15 minutes. Thin the soup with water or stock if necessary. Serve with sour cream if desired, garnish with fresh snipped dill.
