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Borsch Style Stew

Beef.Chef's picture
  Beef short ribs 2 Pound, cut up
  Carrots 4 , sliced
  Turnips 3 , peeled, sliced, and cut in strips
  Celery ribs 3 , sliced
  Onion 1 Medium, sliced
  Salt 1 Tablespoon
  Pepper 1⁄4 Teaspoon
  Water 1 Cup (16 tbs)
  Sugar 1 Tablespoon
  Vinegar 1 Tablespoon
  Beets 2 Medium, peeled, sliced, and cut in strips
  Head cabbage 1 Small, cut into 6 wedges
  Dairy sour cream 4 Tablespoon

Trim excess fat from ribs.
In 4 1/2-quart Dutch oven brown ribs on all sides; drain.
Add carrots, turnips, celery, and onion.
Blend the 4 cups water with tomato paste, salt, and pepper; pour over meat and vegetables in Dutch oven.
Cover; bake at 350° for 2 hours.
Skim off fat.
Combine the 1 cup water, sugar, and vinegar; stir into meat mixture.
Add beets; place cabbage wedges atop mixture, pushing partially into liquid.
Cover; bake 1 1/2 hours more.
Pass sour cream to spoon atop.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4322 Calories from Fat 3087

% Daily Value*

Total Fat 343 g528.2%

Saturated Fat 150.6 g753.1%

Trans Fat 0 g

Cholesterol 719.2 mg239.7%

Sodium 7351.8 mg306.3%

Total Carbohydrates 159 g53.1%

Dietary Fiber 41.9 g167.7%

Sugars 102.1 g

Protein 151 g301.6%

Vitamin A 841.8% Vitamin C 386.1%

Calcium 63.2% Iron 92.4%

*Based on a 2000 Calorie diet

Borsch Style Stew Recipe