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

Source: Martha Stewart Living, May 2009
Servings Yield



Cook's Notes

Borscht can be refrigerated for up to 5 days.

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How would you rate this recipe?
  • 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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