Hot Beef Borscht with Sour Cream Recipe

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Ingredients

Count

Nutrition

760

Calories

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Ingredients:

Serving

2 tbsp vegetable oil
3 lb beef short ribs , cut into 3- to 4-inch pieces
1 large onion, sliced
3 1/2 quarts water
2 celery stalks, chopped
1 carrot, coarsely chopped
12 whole black peppercorns
2 bay leaves
2 whole cloves
10 medium beets (about 2 inches in diameter), rinsed, tops trimmed
1 cup water
3 cups (about) canned beef broth
2 tbsp (1/4 stick) butter
1 cup diced carrots
1 cup chopped onions
6 cups thinly sliced green cabbage (about 1/2 small head )
4 tsp minced garlic
1 large russet potato, peeled, diced
2 tbsp (or more) red wine vinegar
sour cream

Directions:

FOR STOCK: Heat vegetable oil in heavy large pot over medium-high heat. Add half of beef ribs and sauté until brown on all sides, about 8 minutes. Transfer to plate. Repeat with remaining ribs; transfer to plate. Add sliced onion to pot. Sauté until golden, about 10 minutes. Return ribs and any juices to pot. Add 3 1/2 quarts water and remaining stock ingredients. Bring to boil, skimming any foam from surface. Reduce heat and simmer until ribs are very tender, skimming foam occasionally, about 2 1/2 hours.
Using tongs, transfer ribs to plate. Strain stock into large bowl. Chill stock until fat solidifies on top, at least 3 hours. Remove meat from bones; cut away excess fat. Shred meat finely. (Can be made 1 day ahead. Cover meat and chill. Keep stock chilled.)
FOR BORSCHT: Preheat oven to 375°F. Arrange beets in single layer in 13x9x2-inch baking dish; add 1 cup water. Cover; bake beets until tender when pierced with knife, about 1 hour. Cool beets. Peel and cut into 1/3-inch dice.
Remove fat from surface of stock. Add enough canned beef broth to stock to measure 10 cups.
Melt 2 tablespoons butter in heavy large pot over medium-low heat. Add diced carrots and chopped onions and sauté 10 minutes. Add cabbage and garlic and sauté 5 minutes. Add 10 cups beef stock, beets, potato and 2 tablespoons red wine vinegar. Simmer until cabbage and potato are tender, about 20 minutes. Add shredded meat; simmer 5 minutes. Season with additional red wine vinegar, salt and pepper.
Ladle borscht into bowls. Top each with dollop of sour cream and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	759.59 Kcal (3180 kJ)
Calories from fat	556.69 Kcal
		% Daily Value*
Total Fat	61.85g	95%
Cholesterol	151.99mg	51%
Sodium	278.45mg	12%
Potassium	964.05mg	21%
Total Carbs	28.44g	9%
Sugars	9.97g	40%
Dietary Fiber	5.88g	24%
Protein	26.11g	52%
Vitamin C	30.1mg	50%
Vitamin A	0.4mg	14%
Iron	4.5mg	25%
Calcium	119.7mg	12%

Amount Per 100 g
Calories	93.9 Kcal (393 kJ)
Calories from fat	68.82 Kcal
		% Daily Value*
Total Fat	7.65g	95%
Cholesterol	18.79mg	51%
Sodium	34.42mg	12%
Potassium	119.17mg	21%
Total Carbs	3.52g	9%
Sugars	1.23g	40%
Dietary Fiber	0.73g	24%
Protein	3.23g	52%
Vitamin C	3.7mg	50%
Vitamin A	0.1mg	14%
Iron	0.6mg	25%
Calcium	14.8mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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