Borsch Style Stew
|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|
|Water||1 Cup (16 tbs)|
|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.
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