Time: 2 Hours
I can’t leave a Farmer’s Market in the Fall without buying all the ingredients for borscht. As soon as I smell the dill and see the beets, I’m determined to make borscht. Quite often it is a vegetarian dish, but my grandma Katie always made it with either beef ribs or shred chicken (but then use chicken broth). It has such a great aroma and it is super healthy! Enjoy it with a Ukrainian folk song about Marigolds and a mother…
Music Selection: Arnau Dimash – Marigold
4 cups diced beets (3 large beets, can include the leaves)
1 cup diced or shred carrot (2 carrots)
4 cups beef broth
4 – 5 cups water
1 large onion, diced
3 cloves garlic, minced
4 cups green (and I like to add a little red) cabbage shred
2 Tbsp vinegar
2 cups diced potato (2 large potatoes)
4 Tbsp dried dill
1 – 2 lb short ribs
Optional: 1 cup green beans cut in 1 inch pieces
In large pot, on high, sear the ribs until very brown. Remove ribs and set aside.
Lower heat, and add a little oil to the pot. Add in the onions, cabbage and garlic. Let sweat for about 10 minutes.
Then add the carrot, potato, dill, broth, water and vinegar.
Mix in the beets and beans. Salt/pepper to taste (you may need a little extra vinegar, too). Bring to boil. Reduce heat.
Mix the soup well, then place the ribs to sit on top. Cover and let simmer for at least an hour.
Ladle into bowls and put a large dollop of thick sour cream on top of the soup. Enjoy with cheesy dill bread.