Winter Borscht

Name: Winter Borscht
Ingredients: 3 cups water; 6 cups homemade beef stock or canned broth; 6 cups homemade beef stock or canned broth; 2½ pounds short ribs of beef; 3 cups finely shredded green cabbage; 4 sprigs fresh dill; 4 cloves garlic; 1 onion, peeled and studded with 4 whole cloves; 2 tablespoons olive oil; 2 tablespoons unsalted butter; Pinch of coarse (kosher) salt; 2 pounds beets, well washed, with 1 inch of stem left on; ½ cup chopped fresh dill; Salt and freshly ground black pepper, to taste; 4 cups Berta’s Chicken Stock or canned broth; 2 teaspoons caraway seeds; Sour cream, for garnish; Salt and freshly ground black pepper, to taste; ¼ cup fresh lemon juice; 2 carrots, peeled and cut into small dice; 2 leeks (white part and 1 inch green), well rinsed and cut into julienne; 2 cups Great Northern or navy beans, cooked; 2 cups Great Northern or navy beans, cooked; 2 tablespoons tomato paste; 4 cups Berta’s Chicken Stock or canned broth; 1 parsnip, peeled and diced; 4 cloves garlic, coarsely chopped

Preparation info

10 to 12
portions

Difficulty
Complex

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

The rich ruby red of this hot borscht turns into a Valentine pink when sour cream is added.

Ingredients

2 pounds beets, well washed, with 1 inch of stem left on
Pinch of coarse (kosher) salt
2 tablespoons unsa

Soup
Gluten-free
Winter

Method

Place the beets in a large saucepan, cover with cold water, and add the coarse salt. Bring to a boil, reduce the heat, and cover. Simmer until the beets are just tender, 40 minutes. Remove the beets with a slotted spoon. Strain and reserve the cooking liquid.
Slip the skins off the beets, and grate them coarsely. Reserve.
Heat the butter and oil in a