Name: Winter Borscht
Yield: 10 to 12 portions
Ingredients: 2 tablespoons olive oil; 2½ pounds short ribs of beef; ½ cup chopped fresh dill; 2 teaspoons caraway seeds; Salt and freshly ground black pepper, to taste; ¼ cup fresh lemon juice; 4 sprigs fresh dill; 3 cups finely shredded green cabbage; 4 cups Berta’s Chicken Stock or canned broth; 2 tablespoons tomato paste; 2 cups Great Northern or navy beans, cooked; 2 leeks (white part and 1 inch green), well rinsed and cut into julienne; 2 carrots, peeled and cut into small dice; 4 cloves garlic, coarsely chopped; 1 parsnip, peeled and diced; Sour cream, for garnish; 1 onion, peeled and studded with 4 whole cloves; 6 cups homemade beef stock or canned broth; 3 cups water; 4 cloves garlic; 2 pounds beets, well washed, with 1 inch of stem left on; 2 tablespoons unsalted butter; Pinch of coarse (kosher) salt

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

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

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Ingredients

Method

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