Borsch Style Stew Recipe
Ingredients
| 1 1/2 to 2 pounds beef short ribs, cut up | ||
| Carrots | 4 , sliced | |
| 3 turnips, peeled, sliced, and cut in strips | ||
| Celery ribs | 3 , sliced | |
| Onion | 1 Medium, sliced | |
| Water | 4 Cup (16 tbs) | |
| Tomato Paste | 1 6 Ounce | |
| Salt | 1 Tablespoon | |
| Pepper | 1/4 Teaspoon | |
| Water | 1 Cup (16 tbs) | |
| Sugar | 1 Tablespoon | |
| Vinegar | 1 Tablespoon | |
| 2 medium beets, peeled, sliced, and cut in strips | ||
| 1 small head cabbage, cut in 6 wedges | ||
| Dairy sour cream | ||
Directions
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 1/2 hours more.
Pass sour cream to spoon atop.
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 1/2 hours more.
Pass sour cream to spoon atop.
Chef
