Preparation info
  • Makes

    2 Quarts

    • Difficulty


Appears in

By James Peterson

Published 2007

  • About

You can approach borscht in two ways: The first is simply to simmer beets and other vegetables in broth and serve with sour cream. The second is to cook short ribs in broth, take the meat off the bones, and combine the meat and other vegetables in a substantial and irresistible soup-stew. Whichever version you do make, the central operation is dealing with the beets, which can be roasted in the oven, boiled, or cooked in the microwave before peeling and dicing. (See