Short Rib Borsch
Russian borsch with short ribs, beets, potatoes and carrots
Ingredients
- 1/4 cup canola oil
- 3 lbs bone in short ribs
- salt and pepper
- 1 onion thinly sliced
- 3-4 beets washed
- 2 quarts beef stock
- 3-4 Yukon gold potatoes peeled and cubed
- 1 large carrot grated
- 1-2 tbsp dijon mustard
For serving:
- sour cream
- dill
- sliced scallions
- dark bread
Instructions
- Heat a dutch oven over high heat and add the oil. Season short ribs with salt and pepper and then cook them until they are deeply browned on all sides. Remove them to a plate and drain most of the grease. Preheat oven to 300.
- Reduce heat to medium and add the onion. Stir occasionally and continue cooking until it is well browned, around 30 minutes. Peel the beets and add the beets and stock to the pot. Bring to a boil and then cover and place into the oven. Cook for 1 hour, then remove the beets to a plate to cool. Return the pan to the oven and continue cooking for another 2-3 hours until the short ribs are falling off the bone and fully tender.
- Grate the beets and the carrot and set aside. Remove the short ribs to a plate and after they have cooled a bit, remove the bones and fat and shred the meat. Add the peeled potatoes to the pan and simmer on the stove for about 10 minutes until they are just barely fork tender. Add the meat back in as well as the carrot and beets, and taste and season as needed. Stir in the mustard to taste. Allow to cool and refrigerate overnight. Remove the layer of fat from the top of the cold soup, and reheat to serve.
- Ladle into bowls and top with sour cream, dill, scallions and serve with bread and extra mustard.
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