Borscht Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: FOR BEEF STOCK:
2 tbsp vegetable oil
3 pounds beef short ribs cut into 3-4 inch pieces
1 large onion--sliced
3 1/2 quarts water
2 celery stalks, chopped
1 carrot, coarsely chopped
12 whole black peppercorns
2 bay leaves
2 whole cloves
FOR BORSCHT
10 medium beets (about 2 inches in diameter), rinsed, tops trimmed
1 cup water
3 cups (about) canned beef broth
2 tbsp (1/4 stick) butter
1 cup diced carrots
1 cup chopped onions
6 cups thinly sliced cabbage (1/2 small head)
4 tsp minced garlic
1 large russet potato, peeled, diced
2 tbsp red wine vinegar (or more)
Sour Cream
Fresh minced parsley for garnish
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Directions: |
Directions:FOR STOCK:
Heat vegetable oil in heavy large pot over medium-high heat. Add half of beef ribs and saute until brown on all sides. Transfer to plate and repeat with remaining ribs. Add sliced onions to pot. Saute until golden, about 10 minutes. Return ribs and any juices to pot. Add 3 1/2 quarts of water and remaining stock ingredients. Bring to a boil skimming any foam from surface. REduce heat and simmer until ribs are very tender (2 1/2 hours)
Using tongs, transfer ribs to plate. Strain stock into large bowl. Chill stock until fat solidifies on top (3 hours). Remove meat from bones (cut away excess fat). Shred meat finely.
FOR BORSCHT
Preheat oven to 375. Arrange beets in single layer in oblong glass dish. Cover; bake beets until tender when pierced with a knife, about 1 hour. Cool beets. Peel and cut into 1/3 inch dice.
Remove fat from surface of stock. Add enough canned broth to make 10 cups. Melt 2 tbsp butter in heavy pot over medium-low heat. Add diced onions and carrots and saute 5 minutes. Add cabbage and garlic and saute 10 minutes. Add 10 cups beef stock, beets, potato and 2 tbsp red wine vinegar. Simmer until cabbage and potato are tender, about 20 minutes. Add shredded meat; simmer additional 5 minutes. Season with additional red wine vinegar, salt and pepper.
Ladle borscht into bowls. Top each with a dollop of sour cream and freshly minced parsley and serve. |
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Number Of
Servings: |
Number Of
Servings:12 |
Preparation
Time: |
Preparation
Time:2 hours |
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