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1
Season the short ribs with 1 teaspoon of salt and set aside.
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2
Heat a Dutch oven over high heat; add olive oil, and brown the short ribs well, in batches, about 10 minutes each batch.
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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.
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4
Return the ribs to the pot and add the peppercorns and bay leaves; cover with water and bring to a simmer.
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5
Reduce heat to maintain simmer, loosely cover, and cook until ribs are tender, about 1 1/2 hours.
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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.
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7
Remove ribs from pot and discard the bones; shred the meat into medium sized chunks and return to the pot.
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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.
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9
Meanwhile, prepare the dumplings: In a small bowl, whisk together the flour, baking powder, salt and caraway seeds.
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10
In a separate small bowl, beat eggs and milk.
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11
Drizzle the egg mixture over the flour while stirring with a fork until a stiff, sticky batter forms.
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12
Taste the soup and add salt and pepper as desired.
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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.
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14
Serve with sour cream and fresh dill.
