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1
Heat vegetable oil in heavy large pot over medium-high heat.
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2
Add half of beef ribs and saute until brown on all sides, about 8 minutes.
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3
Transfer to plate.
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4
Repeat with remaining ribs; transfer to plate.
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5
Add sliced onion to pot.
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6
Saute until golden, about 10 minutes.
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7
Return ribs and any juices to pot.
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8
Add 3 1/2 quarts water and remaining stock ingredients.
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9
Bring to boil, skimming any foam from surface.
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10
Reduce heat and simmer until ribs are very tender, skimming foam occasionally, about 2 1/2 hours.
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11
Using tongs, transfer ribs to plate.
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12
Strain stock into large bowl.
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13
Chill stock until fat solidifies on top, at least 3 hours.
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14
Remove meat from bones; cut away excess fat.
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15
Shred meat finely.
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16
(Can be made 1 day ahead.
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17
Cover meat and chill.
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18
Keep stock chilled.)
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19
Preheat oven to 375F.
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20
Arrange beets in single layer in 13x9x2-inch baking dish; add 1 cup water.
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21
Cover; bake beets until tender when pierced with knife, about 1 hour.
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22
Cool beets.
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23
Peel and cut into 1/3-inch dice.
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24
Remove fat from surface of stock.
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25
Add enough canned beef broth to stock to measure 10 cups.
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26
Melt 2 tablespoons butter in heavy large pot over medium-low heat.
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27
Add diced carrots and chopped onions and saute 10 minutes.
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28
Add cabbage and garlic and saute 5 minutes.
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29
Add 10 cups beef stock, beets, potato and 2 tablespoons red wine vinegar.
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30
Simmer until cabbage and potato are tender, about 20 minutes.
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31
Add shredded meat; simmer 5 minutes.
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32
Season with additional red wine vinegar, salt and pepper.
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33
Ladle borscht into bowls.
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34
Top each with dollop of sour cream and serve.
