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Ukrainian Borscht

Heartier than the chilled version, this borscht makes for a satisfying dish, thanks to an addition of short ribs.

  • Servings: 8
  • Yield: Makes 3 quarts
Ukrainian Borscht

Source: Martha Stewart Living, May 2009

Ingredients

  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • 2 pounds short ribs
  • Coarse salt and freshly ground pepper
  • 2 medium onions, diced
  • 1 cup dry white wine
  • 4 cups homemade or store-bought low-sodium chicken stock
  • 5 garlic cloves, minced
  • 1 celery root, cut into 1/2-inch cubes
  • 2 medium carrots, cut into 1/4-inch slices
  • 1/2 pound cabbage, shredded
  • 2 pounds beets, scrubbed well, trimmed and coarsely shredded with a box grater
  • 5 cups water
  • 1 tablespoon tomato paste
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons red-wine vinegar
  • 2 tablespoons chopped parsley, for garnish

Directions

  1. Preheat oven to 300 degrees. Heat 1/4 cup oil in a Dutch oven over medium-high heat. Season ribs with salt and pepper. Working in batches, brown ribs, 3 to 4 minutes per side; set aside.

  2. Add 1 onion, and reduce heat to medium. Cook, stirring, until softened, 5 to 6 minutes. Return ribs to Dutch oven, and add wine; simmer for 1 minute. Add chicken stock; bring to a simmer, and season with salt and pepper. Cover; transfer to oven, and roast until ribs are tender, 3 hours.

  3. Shred ribs, discarding fat and bones. Strain stock through a sieve, and skim off fat. (You should have 2 cups.)

  4. Heat remaining 2 tablespoons oil in Dutch oven over medium heat. Add remaining onion and the garlic; cook until translucent, about 4 minutes. Add celery root and carrots; cook for 4 minutes. Add reserved stock, the cabbage, beets, water, and tomato paste. Cook for 30 minutes. Add meat; cook until vegetables are tender, about 20 minutes more. Stir in lemon juice and vinegar; garnish with parsley.

Cook's Note

Borscht can be refrigerated for up to 5 days.

Reviews (2)

  • Misstapher 26 Jul, 2011

    I love borscht and this recipe is delicious! I used dill instead of parsley though. Otherwise, followed the directions and it was time consuming to braise the meat first and shred the beets- but my fiance and I enjoyed it very much so it was worth the wait.

  • Rozalion 21 Dec, 2010

    This was the first time I have ever made Borscht and it turned out great! I was surprised to find that I already had all the winter vegetables required. I used half the amount of meat and instead of cooking the short ribs in the oven, I used a slow cooker. Either way, the meat was cooked and easy to shred. The most time consuming part of the process was the chopping and shredding of vegetables. We loved it as a healthy alternative to heavy

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