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Borsch-Style Stew

Beef.Chef's picture
Borsch-Style Stew! Were you looking for a tasty and unique meat preperation that you can serve for a an informal dinner? Then Borsch-Style Stew is definitely the recipe for you. Try it!
  Beef short ribs 2 Pound, cut up
  Carrots 4 , sliced (Around 2 Cups)
  Turnips 3 , peeled, sliced, and cut in strips (Around 1.5 Cups)
  Celery ribs 3 , sliced (Around 1 Cup)
  Onion 1 Medium, sliced (Around 1 Cup)
  Tomato paste 6 Ounce
  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 (Around 2 Cups)
  Head cabbage 1 Small, cut into 6 wedges
  Dairy sour cream 1 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 1/2 hours more.
Pass sour cream to spoon atop.
Crockery cooker directions: Use ingredients as above except use only 3 cups water.
Trim ribs as above; brown and drain.
Place carrots, turnips, celery, onion, and beets in electric slow crockery cooker; top with ribs.
Combine only 3 cups water with tomato.paste, salt, pepper, sugar, and vinegar; mix well.
Pour over ribs.
Cover; cook on low-heat setting 10 to 12 hours.
Skim off fat.
Fifteen minutes before serving stew, cook cabbage wedges in a 3-quart saucepan in a large amount of boiling, salted water till tender, 10 to 12 minutes.
Drain well.
Serve with stew.
Pass sour cream to top each serving.

Recipe Summary

Side Dish

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Borsch-Style Stew Recipe