Bullwinkle and Boris’ Borscht
A country inn recipe for Bullwinkle and Boris’ Borscht.
Ingredients
- 2 lbs. beets
- 3 cups red cabbage, shredded
- 2 cups Navy beans
- 2 carrots, peeled and diced
- 2 leeks, sliced
- 1 parsnip, peeled and diced
- 1 onion, chopped
- 2 lbs. beef shortribs
- 2 cups plum tomatoes, chopped
- 6 cups beef stock
- 3 cups water
- 6 cloves garlic
- 1 tbsp. fresh dill
- 2 tbsp. tomato paste
- 4 cups chicken broth
- 2 tsp. caraway seeds
- salt and fresh ground pepper to taste
- 4 tbsp. olive oil
- 1/4 cup lemon juice
- sour cream for garnish
Instructions
- 1
Place beets in soup pot, cover with water and bring to a boil. Simmer 40 minutes or until tender.
- 2
Remove beets with slotted spoon, reserve liquid. Remove beet skins, grate beets coarsely and set aside.
- 3
Sear shortribs in oil for 15 minutes or until brown. Pour off grease. Add ribs to soup pot and add beef stock, water, onion, garlic and dill. Bring to a boil, reduce heat and cover. Simmer 1 hour.
- 4
Add cabbage, beans, carrots, leeks, parsnip, tomato paste, chicken stock and 2 cups of reserved beet liquid. Cover and bring to a boil, reduce heat and simmer 15 minutes.
- 5
Add caraway seeds, salt and pepper, tomatoes and reserved grated beets. Simmer another 15 minutes.
- 6
Remove ribs from broth. Remove meat from bones, discard bones. Return meat to broth.
- 7
Add lemon juice. Return to heat, heat thoroughly. Serve with dollop of sour cream.