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Ingredients
1 tablespoon extra virgin olive oil
2 ½ pounds short ribs with bone, in 6 pieces
1 large onion, chopped
1 cup chopped fennel bulb
4 cloves garlic, sliced
2 cups sliced red cabbage
Salt
freshly ground black pepper
3 medium-size beets, peeled, in 1-inch dice
¼ cup tomato paste
¼ cup red wine vinegar
½ teaspoon celery seed
2 bay leaves
6 cups beef stock
Sour cream or plain yogurt
boiled potatoes, for serving
Nutritional analysis per serving (4 to 6 servings)
24 grams carbs; 144 milligrams cholesterol; 878 calories; 33 grams monosaturated fat; 3 grams polyunsaturated fat; 30 grams saturated fat; 71 grams fat; 5 grams fiber; 1414 milligrams sodium; 35 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oil in a 4-quart pot with a cover. Add short ribs and brown on all sides, then transfer to a plate. Pour off all but a film of fat from pan. Add onion, fennel and garlic and sauté on medium until soft. Add cabbage, season with salt and pepper, and cook, stirring, until cabbage starts to wilt. Add beets, tomato paste, vinegar and celery seed. Stir.
- Step 2
Return meat to pot. Add bay leaves and stock, adjust heat to a simmer. Cover and cook 1 ½ hours, until meat is fork tender.
- Step 3
Remove meat. Cut out bones and gristle and discard. Dice meat and return to pot. Reheat, check seasoning, and serve with sour cream or yogurt and potatoes on the side.
Private Notes
Comments
I used a large grater and grated the beets. I liked the texture. The bones make this stock so rich.
Cooking the veggies long enough to tenderize the meat bled out the color of the beets and cabbage. They are ghostly pink. I would start the meat and aromatics an hour before adding the red veggies. Delicious, though. Added a couple tablespoons more vinegar at the end.
Left out the fennel, used white cabbage, tasted exceptional and just improved over the few days it lasted before getting completely consumed. Perfect winter supper.
To safeguard color and nutrients, I roasted two chopped beets and two carrots at 400 for about 30 minutes , and added to soup just before serving. I put in sliced cabbage also at the end, while I was chopping up the meat that had been simmering for 1.5 hrs. Next time, I will roast the meat as well to cut down on the fatty taste of the broth.To avoid that,
Have made this twice now just as described, except the first time used some white cabbage left over from another recipe and mixed it with the red. Both versions were delicious! Only downside is that short ribs are quite expensive, but this borscht does last my husband and me for several meals. Thanks for the great recipe!
Wpuld season the meat before searing, as I find it lacked salt in the final product. Used water instead of stock and it’s still plenty hearty!