Winter Borscht with Beef Short Ribs

Summary
Prep time	30 min
Cook time	~75 min
Source	The Daily Soup Cookbook (pg 32)
Yield / serves	12 cups
Rating	Very good

Ingredients

• 4 T peanut oil
• 3 lbs beef short ribs on the bone, cut up
• 10 c Blonde Chicken Stock or mineral water
• 10 fresh beets, peeled
• 2 T sugar
• 1 T unsalted butter, cut into small dice
• 1 large spanish onion, chopped
• 1 head Savoy cabbage, cored and sliced
• 2 t kosher salt
• 2 celery stalks, chopped
• 2 carrots, peeled and chopped
• 2 garlic cloves, minced
• 2 t dried thyme leaves
• 2 bay leaves
• 2 red bliss potatoes, cut into 1-inch cubes
• 1 T grated fresh horseradish
• 1 T fresh lemon juice
• 1/2 c sour cream
• 1/2 c chopped chives

Preparation

Preheat the oven to 425.

Heat 2 T of the oil in a large stockpot over medium heat. Add the beef short ribs and brown on all sides. Add the chicken stock and bring the mixture to a boil. Reduce heat, partially cover, and simmer for 45 minutes. Remove the beef ribs with a slotted spoon, reserving the stock, and when cool enough to handle, pull the meat from the bones and set aside. Strain the stock to remove solids, remove surface oil, and reserve 6 cups.

Meanwhile, coarsely grate 3 of the beets and cut the remaining 7 into 1-inch cubes. Spread all the beets out in a roasting pan and sprinkle with sugar and diced butter. Place in the oven and roast for 45 minutes, turning occasionally. Remove from the oven and set aside.

Heat the remaining 2 tablespoons of oil in a large stockpot over medium heat. Add the onion, cabbage, and salt and sweat for 4 minutes.

Add the celery, carrots, and garlic and sweat for 2 minutes.

Add the thyme and bay leaves and stir to coat the vegetables.

Add the reserved beef, roasted beets, beef stock, and potatoes and bring the mixture to a boil. Reduce heat, partially cover, and simmer for 20 minutes.

Stir in the horseradish and lemon juice.

To serve, remove the bay leaves, ladle the borscht into bowls and top with the sour cream and chives.