Beet and Cabbage Borscht (with Beef)

By andrew.zimmern on Fri, 06/13/2008 - 17:51

Summary

Yield
Prep Time	3 1&frasl;2 hours
Country	Eastern Europe
Main Ingredient	Vegetable
Meal	Soups + Stews
Season	Winter

Description

Short ribs are cut from the 12 ribs that extend from the back toward the belly and are found in the primal areas such as the plate, rib, chuck and brisket. Butchers usually don’t distinguish what section of the steer the ribs are cut from. English style short ribs are cut parallel to the rib bone and between each rib, they are short and rectangular and may be sold boneless. Flanken style ribs are cut across the rib bones. Short ribs are fatty, and should be trimmed before cooking. Because they are from a working part of the steer, they require long term slow cooking to void the rib of unwanted fat and to tenderize the meat. The effort is well worth it.

This recipes utilizes this fantastic cut in a hearty soup.

Ingredients

for the beef
6 lb short ribs of beef
1 c red wine
8 c chicken or beef stock
1 T vegetable oil
for the soup
6 beets, diced
1 head savoy cabbage, shredded*
16 oz chopped tomatoes, drained, liquid discarded
1 each of leek, rutabega, and onion, diced
3 ribs celery, diced
1 T each of juniper berries, peppercorns and coriander seed
4 tbsp minced dill
2 sprigs oregano leaves
2 T minced parsley
1 c red wine.
1⁄4 c red wine vinegar
sugar to taste
8 c ‘short rib beef stock’, see above
3 tbsp butter

Instructions

FOR THE BEEF
Place the oil in a large saute pan over medium heat and brown the ribs.
Place ribs in a large non reactive pot and cover with the wine and stock.
Bring to a boil, reduce heat to a simmer and cook for 90 minutes.
Test for tenderness and strain away stock through cheesecloth for use later.
Cool ribs for 30 minutes.
Slip bones off the ribs, discard.
Trim off connective tissue and reserve meat for use later.

FOR THE SOUP
Melt the butter in a large pot and add the herbs, spices and vegetables.
Cook until glassy and aromatic.
Add the tomatoes and wine, reduce at a simmer by 50%.
Add the stock and simmer for 1 hour, uncovered.
Season with the vinegar and sugar to taste.
Add the reserved beef, diced…season soup.
Serve with sour cream, chopped dill and horseradish.