Meaty Ukrainian Borscht Recipe | Epicurious

Name: Meaty Ukrainian Borscht Recipe | Epicurious
Ingredients: 2 pounds beef flanken or short ribs; 3 quarts of water; 2 teaspoons coarse sea salt; 1 medium carrot, scraped; 1 medium celery root, peeled, 1/4 cut out for broth, remaining cut in 1/2-inch cubes; 1 medium onion, unpeeled, stuck with several cloves; 8 whole allspice berries; 3 medium-large beets, without tops; 2 tablespoons butter or vegetable oil; 2 large onions, coarsely chopped; 1 medium parsnip, peeled, cut into 1/2-inch cubes; 2 medium turnips, cut in 1/2-inch cubes, or 2 cups chopped cabbage; 1 large carrot, cut in 1/2-inch cubes; 2 medium potatoes, cut in 1/2-inch cubes; 1/2 teaspoon freshly ground black pepper; 1 well-rounded tablespoon tomato paste; 8-10 large garlic cloves, crushed; Juice of 1/2 lemon, or more to taste; 3/4-1 cup sour cream or yogurt; 3 tablespoons finely chopped dill; 3 tablespoons finely chopped parsley

www.epicurious.com

Strong beef broth and garlic, not sugar, make a true Ukrainian borscht delicious. Fresh root vegetables and roasted beets provide plenty of sweetness which is balanced by an acid edge of lemon.

Keywords

ukrainian
beef rib
beet
celery root
turnip
potato
parsnip
garlic
main
dinner
nut free
gluten free
simmer
fall
winter
cookbooks

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Ingredients

2 pounds beef flanken or short ribs
3 quarts of water
2 teaspoons coarse sea salt
1 medium carrot, scraped
1 medium celery root, peeled, 1/4 cut out for broth, remaining cut in 1/2-inch cubes
1 medium onion, unpeeled, stuck with several cloves
8 whole allspice berries
3 medium-large beets, without tops
2 tablespoons butter or vegetable oil
2 large onions, coarsely chopped
1 medium parsnip, peeled, cut into 1/2-inch cubes
2 medium turnips, cut in 1/2-inch cubes, or 2 cups chopped cabbage
1 large carrot, cut in 1/2-inch cubes
2 medium potatoes, cut in 1/2-inch cubes
1/2 teaspoon freshly ground black pepper
1 well-rounded tablespoon tomato paste
8-10 large garlic cloves, crushed
Juice of 1/2 lemon, or more to taste
3/4-1 cup sour cream or yogurt
3 tablespoons finely chopped dill
3 tablespoons finely chopped parsley