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.