Borscht

Name: Borscht
Yield: 6 servings
Ingredients: 2 lb beef short ribs; 8 cups beef stock; 1 large yellow onion; 1 large carrot; 2 Tbs unsalted butter; 1 ½ lb beets; 2 Tbs tomato paste; 2 Tbs cider vinegar; ¾ lb russet potatoes; 3 cups green cabbage; 2 cloves garlic; 2 tsp kosher salt; 3 Tbs fresh dill; 0.67 cup sour cream

👥 6 servings

🗣️ English (detected)

category: Soups

counters: Deli, One Pot

aka: borsch, borshch, barszcz, beet soup, red borscht, Ukrainian borscht

washing-up: the Dutch oven

keeps: 4 days — better on the second, when the beet sweetness and the vinegar stop arguing

step: season, sour cream at the table

#beets #beef #cabbage #ukrainian #stovetop #winter

From: John Chen's Tabular Recipes

🥘 Ingredients

beef short ribs 2 lb
beef stock 8 cups
yellow onion 1 large
carrot 1 large
unsalted butter 2 Tbs
beets 1 ½ lb
tomato paste 2 Tbs
cider vinegar 2 Tbs
russet potatoes ¾ lb
green cabbage 3 cups
garlic 2 cloves
kosher salt 2 tsp
fresh dill 3 Tbs
sour cream 0.67 cup

🍳 Cookware

Dutch oven

1

Brown beef short ribs in a Dutch oven in their own fat for 10 min .
2

Simmer @&( timer in beef stock for 90 min , then pull the meat off the bones and discard them.
3

Sweat yellow onion and carrot in unsalted butter for 8 min .
4

Cook @&( timer for 10 min with beets , tomato paste , and cider vinegar .
5

Simmer @&( timer and @&( timer for 20 min with russet potatoes and green cabbage .
6

Season @&( timer with garlic , kosher salt , and fresh dill , and pass sour cream at the table.

Actions

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