This hearty recipe for borscht, a beet-based soup, features beef short ribs, beans, onion, cabbage, whipping cream, sour cream, lemon juice and fresh dillweed.
2 pounds short ribs
4 beets, peeled and grated
1 onion, chopped
2 teaspoons salt - divided use
1 (15-ounce) can red or white beans
1/4 head medium cabbage, finely shredded
1/4 cup whipping cream
1/2 teaspoon ground black pepper
2 tablespoons lemon juice
1 cup sour cream
2 tablespoons chopped fresh dillweed
- Place ribs in a large stockpot, cover with cold water and bring to a boil over medium-high heat. Skim surface and simmer for about 20 minutes. Remove meat from broth and debone. Skim the fat from the broth.
- Return meat to the pot. Add beets, onion and half the salt; simmer until meat is cooked, about 45 minutes.
- Add white beans and cabbage; cook until the cabbage is tender, about 10 minutes. Blend in cream. Continue cooking, stirring, until the soup thickens slightly. Add remaining salt, pepper and lemon juice.
- Divide among serving bowls; serve with sour cream and dillweed on top.
Makes 6 servings.