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Borsch Style Stew

Beef.Chef's picture
Ingredients
  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
Directions

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.

Recipe Summary

Cuisine: 
European
Course: 
Appetizer
Method: 
Baked
Ingredient: 
Beef

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