HEFTY BORSCHT

Hefty Borscht image

Provided by Florence Fabricant

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 16

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Ingredients

1 tablespoon extra virgin olive oil
2 1/2 pounds short ribs with bone, in 6 pieces
1 large onion, chopped
1 cup chopped fennel bulb
4 cloves garlic, sliced
2 cups sliced red cabbage
Salt
freshly ground black pepper
3 medium-size beets, peeled, in 1-inch dice
1/4 cup tomato paste
1/4 cup red wine vinegar
1/2 teaspoon celery seed
2 bay leaves
6 cups beef stock
Sour cream or plain yogurt
boiled potatoes, for serving

Steps:

Heat oil in a 4-quart pot with a cover. Add short ribs and brown on all sides, then transfer to a plate. Pour off all but a film of fat from pan. Add onion, fennel and garlic and sauté on medium until soft. Add cabbage, season with salt and pepper, and cook, stirring, until cabbage starts to wilt. Add beets, tomato paste, vinegar and celery seed. Stir.
Return meat to pot. Add bay leaves and stock, adjust heat to a simmer. Cover and cook 1 1/2 hours, until meat is fork tender.
Remove meat. Cut out bones and gristle and discard. Dice meat and return to pot. Reheat, check seasoning, and serve with sour cream or yogurt and potatoes on the side.

Nutrition Facts : @context http, Calories 845, UnsaturatedFat 36 grams, Carbohydrate 16 grams, Fat 71 grams, Fiber 4 grams, Protein 34 grams, SaturatedFat 30 grams, Sodium 1317 milligrams, Sugar 8 grams