Ukranian Borscht With Caraway Dumplings Recipes

Steps:

• 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.

Steps:

• Preheat oven to 300 degrees. Heat 1/4 cup oil in a Dutch oven over medium-high heat. Season ribs with salt and pepper. Working in batches, brown ribs, 3 to 4 minutes per side; set aside.
• Add 1 onion, and reduce heat to medium. Cook, stirring, until softened, 5 to 6 minutes. Return ribs to Dutch oven, and add wine; simmer for 1 minute. Add chicken stock; bring to a simmer, and season with salt and pepper. Cover; transfer to oven, and roast until ribs are tender, 3 hours.
• Shred ribs, discarding fat and bones. Strain stock through a sieve, and skim off fat. (You should have 2 cups.)
• Heat remaining 2 tablespoons oil in Dutch oven over medium heat. Add remaining onion and the garlic; cook until translucent, about 4 minutes. Add celery root and carrots; cook for 4 minutes. Add reserved stock, the cabbage, beets, water, and tomato paste. Cook for 30 minutes. Add meat; cook until vegetables are tender, about 20 minutes more. Stir in lemon juice and vinegar; garnish with parsley.

Steps:

• In a large Dutch oven or stock pot, brown bacon and render fat.
• Add beef and brown.
• Cut the onion, carrot and celery in half cross-wise and add to pot with beef.
• Also add beets whole with skin, shredded cabbage and water.
• Add pepper corns and bay leaves.
• Bring to boil, then turn heat to medium low, cover and simmer 1 1/2 hours.
• After an hour of cooking start boiling potatoes whole (skin on or off your choice) in a separate pot until soft (45 minutes).
• When soup is ready turn off heat, with a slotted spoon remove the celery carrot and beets.
• Discard celery and carrots or use for something else.
• Leave beets on a separate plate or bowl until cool enough to handle (10 min).
• Peel and grate beets back into the soup pot.
• Add grated carrot.
• Bring soup back to boil.
• Add vinegar and lemon juice.
• Cook 5 minutes longer.
• To serve place a boiled potato in bowl and ladle soup on top.
• Add a dollop of sour cream to each bowl.
• Enjoy.

Steps:

• Coarsely chop beets, preferably in a food processor. In a medium pot, combine beets, 4 cups water and vinegar; bring to a boil. Reduce heat and simmer, uncovered, until beets are soft, about 45 minutes. Strain and set juice aside. (Beets can be used for another purpose, like salad.)
• Meanwhile, in a deep pot, combine carrot, celery, onion, stock, bay leaves and allspice; bring to a boil. Reduce heat and simmer, uncovered, 45 minutes. Strain and discard aromatics and vegetables.
• Combine strained stock and beet juice and simmer 5 minutes. Add sugar, garlic and black pepper. Season to taste with sugar and salt. Serve with dumplings, if desired, and sprinkle with dill.