Ruby Red Borscht With Braised Short Ribs
- Provided by: Chef Chuck Hughes
- 8 beef short ribs
- 1 medium clove garlic, peeled
- 1 medium onion, peeled and coarsely chopped
- 1 medium carrot, peeled and coarsely chopped
- 1 medium celery stalk, coarsely chopped
- 1 medium leek, coarsely chopped
- 1 bay leaf
- 12 whole black peppercorns
- 2 1/2 quarts water
- 6 medium red beets, reserve beet tops (If you mind your hands turning red from beet juice, you may want to don plastic gloves)
- 1 carrot, shredded (for Borscht)
- 1 onion, finely chopped (Borscht)
- 1 1/2 lbs. of tomatoes, seeded and chopped (Borscht)
- 3 tbsp. red wine vinegar (I like a vinegar taste, you might want to add a touch more)
- 1/4 head green cabbage, shredded (about 3 cups)
- 1/2 cup minced fresh dill
- 1/2 cup sour cream, for garnish (optional)
- Crunchy dark Rye bread
Ingredients Print Recipe
2. Meanwhile, place unpeeled beets in a separate saucepan, cover with water, and cook over medium heat until soft when pierced with a fork, about 40 minutes. Let cool slightly, then peel and medium dice or shred.
3. Strain beef mixture, reserving broth and ribs and discarding vegetables.
4. Return broth to the pot and add beets, carrot, onion, tomatoes, vinegar and shredded cabbage. Remove the meat off of the ribs and cut into bite-size pieces. Cook until flavors meld, about 20 minutes more. Chop the beet tops and add to the Borscht, cook for another 10 minutes (beet tops tender). Season with salt and pepper as needed, and serve in bowls garnished with minced dill, a dollop of sour cream and dark Rye bread.