Ukranian Borscht With Caraway Dumplings
- Ready In:
- 3hrs 15mins
- Ingredients:
- 24
- Serves:
-
12
ingredients
- 2 lbs beef short ribs
- kosher salt
- 1 tablespoon olive oil
- 1 large onion, roughly chopped
- 4 garlic cloves, minced
- 1 teaspoon black peppercorns
- 2 bay leaves
- 8 cups water (more if needed)
- 2 turnips, diced
- 2 carrots, diced
- 1⁄3 cup tomato juice
- 3⁄4 cup beer (kvass)
- 2 cups red cabbage, shredded
- 3 beets, peeled
- 2 tablespoons red wine vinegar
-
Caraway dumplings
- 1 cup flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon kosher salt
- 1 teaspoon caraway seed
- 1⁄2 cup milk
- 1 egg, beaten
- fresh ground black pepper
-
Garnishes
- sour cream
- fresh dill
directions
- Season the short ribs with 1 teaspoon of salt and set aside.
- Heat a Dutch oven over high heat; add olive oil, and brown the short ribs well, in batches, about 10 minutes each batch.
- Remove ribs and set aside; reduce heat to medium, stir in onions and garlic, cook, stirring occasionally, until the onions are softened, about 10 minutes.
- Return the ribs to the pot and add the peppercorns and bay leaves; cover with water and bring to a simmer.
- Reduce heat to maintain simmer, loosely cover, and cook until ribs are tender, about 1 1/2 hours.
- Skim away any foam or fat from the surface and stir in the turnips and carrots; continue to cook until the vegetables are soft and the ribs are very tender (falling off the bone), 30 to 45 minutes.
- Remove ribs from pot and discard the bones; shred the meat into medium sized chunks and return to the pot.
- Stir in tomato juice, kvass, and cabbage and return to a simmer; using a grater or food processor, shred the beets, then add to the pot and stir in vinegar.
- Meanwhile, prepare the dumplings: In a small bowl, whisk together the flour, baking powder, salt and caraway seeds.
- In a separate small bowl, beat eggs and milk.
- Drizzle the egg mixture over the flour while stirring with a fork until a stiff, sticky batter forms.
- Taste the soup and add salt and pepper as desired.
- Drop spoonfuls of the caraway dumpling mixture onto the simmering soup; cover pot and let dumplings steam until they are set and firm, about 10 minutes.
- Serve with sour cream and fresh dill.
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RECIPE SUBMITTED BY
LucyS-D
Brentwood, 72
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