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Oven Style Borscht Stew

chef.gonzalo's picture
Ingredients
  Beef short ribs 2 Pound, cut up
  Cooking oil 1 Tablespoon
  Carrots 4 Medium, sliced to make 2 cups
  Turnips 3 Medium, peeled and cut into julienne strips
  Celery stalks 2 , sliced to make 1 cup
  Onion 1 Large, sliced
  Water 4 Cup (64 tbs)
  Tomato paste 6 Ounce (1 Can)
  Salt 1 Tablespoon
  Pepper 1⁄4 Teaspoon
  Water 1 Cup (16 tbs)
  Sugar 1 Tablespoon
  Vinegar 1 Tablespoon
  Beets 2 Medium, peeled and cut into julienne strips
  Cabbage head 1 Small, cut into 6 wedges
  Dairy sour cream 2 Tablespoon (For Garnishing)
Directions

GETTING READY
1. Preheat the oven to 350° F.

MAKING
2. In a Dutch oven, heat oil and brown the short ribs; drain off the fat.
3. Add carrots, turnips, celery, and onion, 4 cups water, the tomato paste, salt, and pepper; pour over vegetables in Dutch oven.
4. Cover and bake in 350° F oven for 2 hours.
5. Skim off fat.
6. Add to meat mixture, 1-cup water, the sugar, and vinegar, beets; place cabbage atop mixture, pushing partially into liquid.
7. Cover and continue baking 1 1/2 hours more.

SERVING
8. Serve the stew in soup plates and place sour cream atop each serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Onion
Interest: 
Healthy
Preparation Time: 
5 Minutes
Cook Time: 
120 Minutes
Ready In: 
125 Minutes
Servings: 
4

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