Short Ribs Braised In Borscht Recipe

Name: Short Ribs Braised In Borscht
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups cabbage sliced; 4 cups tomato juice; 1 onion small, sliced; 1/4 cup sugar; 1/4 cup fresh lemon juice; salt; pepper; 2 pounds beef short ribs; 1/4 cup flour salt, and pepper; 2 tablespoons oil

Servings: persons

1
In a Dutch oven, combine the cabbage, tomato juice, sugar, lemon juice, salt, and pepper. Bring to a simmer over gentle heat.
2
Dust the short ribs with the flour seasoned with salt and pepper.
3
Get the oil hot in a saute pan and brown the ribs.
4
Place the ribs on top of the borscht and cover with the lid and braise in a very slow over (250 degrees) for 3 1/2 to 4 hours.
5
Chill and defat before reheating and serving the soup.
6
Delicious served with a crusty brown bread.

744

kcal

Calories

Fat

Carbs

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 10 ingredients. The key ingredients include: 4 cups cabbage sliced, 4 cups tomato juice, 1 onion small, sliced, 1/4 cup sugar, and more.

Yes, Short Ribs Braised In 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.

Short Ribs Braised In Borscht

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