Beef, Beet and Cabbage Borscht Recipe

Name: Beef, Beet and Cabbage Borscht
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 3 pounds English-cut beef short ribs; 1/2 cup dry red wine; 8 cups beef stock, chicken stock or low-sodium chicken broth; 1/2 tablespoon juniper berries; 1/2 tablespoon whole black peppercorns; 1/2 tablespoon whole coriander seeds; 2 dill sprigs; 2 oregano sprigs; 2 parsley sprigs; 2 tablespoons unsalted butter; 3 beets (1 1/2 pounds), peeled and diced; 1 small rutabaga (1/2 pound), peeled and diced; 1 leek, diced; 1 small onion, diced (1 cup); 1/2 pound carrots, diced; 2 celery ribs, diced; 1/2 head savoy cabbage (1 pound), cored and shredded; Half of a 14-ounce can chopped tomatoes and their juices; 1/2 cup dry red wine; 2 tablespoons red wine vinegar; Kosher salt; Freshly ground pepper; Sour cream, chopped dill and grated horseradish, for serving

Servings: persons

2 tablespoons vegetable oil
3 pounds English-cut beef short ribs
1/2 cup dry red wine
8 cups beef stock, chicken stock or low-sodium chicken broth
1/2 tablespoon juniper berries
1/2 tablespoon whole black peppercorns
1/2 tablespoon whole coriander seeds
2 dill sprigs
2 oregano sprigs
2 parsley sprigs
2 tablespoons unsalted butter
3 beets (1 1/2 pounds), peeled and diced
1 small rutabaga (1/2 pound), peeled and diced
1 leek, diced
1 small onion, diced (1 cup)
1/2 pound carrots, diced
2 celery ribs, diced
1/2 head savoy cabbage (1 pound), cored and shredded
Half of a 14-ounce can chopped tomatoes and their juices
1/2 cup dry red wine
2 tablespoons red wine vinegar
Kosher salt
Freshly ground pepper
Sour cream, chopped dill and grated horseradish, for serving

1
prepare the short ribs In a heavy medium pot, heat the oil.
2
Add the short ribs and cook until browned all over, about 5 minutes.
3
Add the wine and stock and bring to a boil.
4
Cover and simmer over moderate heat, stirring occasionally, until the meat is very tender, about 2 hours.
5
Transfer the short ribs to a baking sheet and let cool.
6
Strain the broth through a fine sieve.
7
Discard the beef bones and dice the meat.
8
meanwhile, prepare the borscht Wrap the juniper berries, peppercorns, coriander seeds, dill, oregano and parsley sprigs in a double layer of cheesecloth and tie tightly into a bundle.
9
In a large pot, melt the butter.
10
Add the beets, rutabaga, leek, onion, carrots, celery, cabbage and the herb-spice bundle.
11
Cook, stirring occasionally, until the vegetables begin to soften and the cabbage is wilted, about 15 minutes.
12
Add the tomatoes and wine and simmer for 2 minutes.
13
meanwhile, prepare the borscht Stir in the strained beef broth and simmer until the vegetables are tender, about 1 hour.
14
Stir in the vinegar and the chopped meat and simmer for 15 minutes.
15
Season with salt and pepper.
16
Serve the borscht with sour cream, chopped dill and horseradish.

1949

kcal

Calories

Fat

Carbs

245

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 3 pounds English-cut beef short ribs, 1/2 cup dry red wine, 8 cups beef stock, chicken stock or low-sodium chicken broth, and more.

Yes, Beef, Beet and Cabbage Borscht falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beef, Beet and Cabbage Borscht

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