Ukranian Borscht With Caraway Dumplings

1. 1

   Season the short ribs with 1 teaspoon of salt and set aside.

2. 2

   Heat a Dutch oven over high heat; add olive oil, and brown the short ribs well, in batches, about 10 minutes each batch.

3. 3

   Remove ribs and set aside; reduce heat to medium, stir in onions and garlic, cook, stirring occasionally, until the onions are softened, about 10 minutes.

4. 4

   Return the ribs to the pot and add the peppercorns and bay leaves; cover with water and bring to a simmer.

5. 5

   Reduce heat to maintain simmer, loosely cover, and cook until ribs are tender, about 1 1/2 hours.

6. 6

   Skim away any foam or fat from the surface and stir in the turnips and carrots; continue to cook until the vegetables are soft and the ribs are very tender (falling off the bone), 30 to 45 minutes.

7. 7

   Remove ribs from pot and discard the bones; shred the meat into medium sized chunks and return to the pot.

8. 8

   Stir in tomato juice, kvass, and cabbage and return to a simmer; using a grater or food processor, shred the beets, then add to the pot and stir in vinegar.

9. 9

   Meanwhile, prepare the dumplings: In a small bowl, whisk together the flour, baking powder, salt and caraway seeds.

10. 10

    In a separate small bowl, beat eggs and milk.

11. 11

    Drizzle the egg mixture over the flour while stirring with a fork until a stiff, sticky batter forms.

12. 12

    Taste the soup and add salt and pepper as desired.

13. 13

    Drop spoonfuls of the caraway dumpling mixture onto the simmering soup; cover pot and let dumplings steam until they are set and firm, about 10 minutes.

14. 14

    Serve with sour cream and fresh dill.

* Per serving · 4 servings · Values may vary.