Recipe: Meaty Ukrainian Borscht

MEATY UKRAINIAN BORSCHT

"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."

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
FOR SERVING:
3/4 to 1 cup sour cream or yogurt
3 tablespoons finely chopped dill
3 tablespoons finely chopped parsley

In a 5-6 quart pot, bring meat and water to boil over high heat. Reduce to simmer and skim of foam. When foam stops rising, add salt, carrot, 1/4 celery root, whole onion and allspice; simmer gently, partially covered for 1 1/2 to 2 hours, or until meat falls of the bone.

Preheat oven to 400 degrees F.

Scrub beets, wrap in foil and bake for an hour, or until just tender. Poke through foil with skewer to check for doneness. Peel beets; shred on coarse side of grater.

When meat is very tender, remove, strip off bones, and cut into small cubes. Place in bowl; cover with foil. Strain broth. Rinse out pot.

Place pot over medium heat, warm butter, and saute onion 2-3 minutes.

Add cubed celery root, parsnips, turnips and carrot. Saute 5 minutes.

Add strained broth, potatoes and shredded beets. Bring to a boil. Reduce to simmer, uncovered, for 10 minutes, or until vegetables are tender.

Just before serving, while soup is simmering gently, stir in garlic and lemon juice. Remove from heat immediately.

Serve piping hot in flat bowls with dollop of sour cream or yogurt and generous sprinkling of parsley and dill.

Serves 6-8
Source: Cooking in the Litchfield Hills
The Pratt Center, New Milford, CT

Hi Cindy,

I hope someone will have the recipe you're looking for. The only McCall's recipe that I have for Borscht doesn't use short ribs or tomato paste. This recipe has the same ingredients that you mentioned except it uses lemon juice instead of vinegar and celery root.

Happy Cooking!

Betsy