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  Beef short ribs 2 1⁄2 Pound
  Onion 1 , peel left on and halved
  Celery ribs 2 , halved
  Carrot 1 , quartered
  Parsnip 1 , quartered
  Fresh dill sprigs 4
  Homemade beef broth/Homemade beef stock 4 Cup (64 tbs), defatted, concentrated
  Water 4 Cup (64 tbs)
  Raw beets 1 1⁄4 Pound (With Stems)
  Sweet potatoes 1 Pound, peeled and cut into 1/2-inch cubes (2 Potatoes)
  Cabbage 4 Cup (64 tbs), thinly slivered
  Fresh lemon juice 6 Tablespoon
  Caraway seeds 1⁄2 Teaspoon
  Salt To Taste
  Black pepper To Taste, freshly ground
  Dill leaves and stems 1⁄4 Cup (4 tbs), chopped (Fresh)
  Flat-leaf parsley 1⁄4 Cup (4 tbs), chopped
  Garlic 1 Teaspoon, minced
  Sour cream 1 Cup (16 tbs) (For Garnish)

1. Preheat the oven to 350° F.
2. Rinse beets well
3. Chop of 1 inch stem.
4. Wrap each beet individually in aluminum foil sheet.

5. Bake the wrapped beet on oven for 1 to 1 1/2 hours until tender depending on size.
6. Slip the skins off the beets and coarsely grate.
7. Keep aside.
8. In a large soup pot, put together beef, onion, celery, carrot, parsnip, and dill sprigs.
9. Pour the broth.
10. Add water.
11. Heat to just boil.
12. Cover the dish.
13. Simmer over reduced heat for about 1 1/2 hours until the beef is very tender.
14. Skim off any foam accumulated at the top.
15. Spoon out the short ribs and keep aside for cooling.
16. Pour broth through metal strainer.
17. Cool slightly to allow the fat rise to the surface.
18. Separate meat from the bones.
19. Discard bones and fat.
20. Keep the meat aside.

21. In a clean soup pot, pour the skimmed broth.
22. Add sweet potatoes to the broth.
23. Cover the pot partially.
24. Bring to a boil over medium heat.
25. Add the cabbage.
26. Cover the pot partially.
27. Cook for 5 minutes.
28. Simmer over reduced heat.
29. Add shredded meat, beets, lemon juice to taste, caraway seeds, salt, and pepper.
30. Simmer for another 5 minutes.

31. Stir in the dill, parsley, and garlic and simmer for 1 minute just before serving.
32. Garnish with a dollop of sour cream.
33. Serve piping hot.

Recipe Summary

Difficulty Level: 
Holiday, Everyday, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
190 Minutes
Ready In: 
195 Minutes

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 732 Calories from Fat 518

% Daily Value*

Total Fat 58 g88.8%

Saturated Fat 25.9 g129.4%

Trans Fat 0 g

Cholesterol 122.5 mg40.8%

Sodium 646.6 mg26.9%

Total Carbohydrates 28 g9.4%

Dietary Fiber 6.3 g25%

Sugars 11.4 g

Protein 25 g50.8%

Vitamin A 206.5% Vitamin C 60%

Calcium 13.2% Iron 19.2%

*Based on a 2000 Calorie diet

Hot Russian Borscht Recipe