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Ukranian Borscht




Source of Recipe


Martha Stewart Living May 2009






List of Ingredients



• 1/4 cup plus 2 Tbl EVOO
  
• 2 lb short ribs
  
• S&P
  
• 2 med onions, diced
  
• 1 cup dry white wine
  
• 4 cups chicken broth
  
• 5 garlic cloves, minced
  
• 1 celery root, cubed
  
• 2 med carrots, sliced
  
• 1/2 lb cabage, shredded
  
• 2 lbs beets, scrubbed and grated
  
• 5 cups water
  
• 1 tbl tomato paste
  
• 3 Tbl lemon juice
  
• 3 Tbl red-wine vinegar
  
• 2 Tbl parsley
  






Instructions



1. Preheat oven to 300. Heat 1/4 cup oil in Dutch oven over med-high heat. Season ribs and brown, working in batches, 3-4 minutes per side.
   
2. Add 1 onion, and reduce heat to med. Cook, stirring, until softened, 5-6 minutes. Return ribs to Dutch oven and add wine, simmer for 1 minute. Add stock, bring to a simmer and season with S&P. Cover; transfer to oven, and roast until ribs are tender, about 3 hours.
   
3. Shred ribs, discard bones and fat. Strain stock thru sieve and skim fat.
   
4. Heat remaining oil in Dutch oven over med heat. Add remaining onion and garlic; cook until translucent, about 4 minutes. Add celery and carrots, cook for 4 minutes. Add reserved stock, cabbage, beets, water and paste. Cook 30 minutes. add meat, cook until vegs are tender. Stir in lemon juice and vinegar; garnish with parsley. Borscht can be refrigerated for 5 days.