In the summer, we eat salads, but here in the Northeast, come November when the chill really sets in and it gets dark at 4PM, it’s kinda hard to get excited about eating a salad for dinner. So we switch to soups. I love soup season because you can make a big pot and take it for lunch all week long. Soups tend to be healthy and low in calories – great for me while on WW because the points are low. As long as you stay away from the bread – or indulge in just a little. Some of my favorite soups are lentil, tomato, a veggie soup or a vegetarian chili. But a decadent, hearty and very seasonal stew is borscht.
You can adapt this recipe below to make it vegetarian, vegan or dairy free. We made it last week with beef because my husband likes it that way and we were having company. I prefer it vegan.
Short Ribs
- 2 tablespoons olive oil
- 3 pounds beef short ribs
- 1/2 cup dry red wine
- 8 cups beef stock, chicken stock or low-sodium chicken broth
Borscht
- 1/2 tablespoon juniper berries
- 1/2 tablespoon whole black peppercorns
- 1/2 tablespoon whole coriander seeds
- 4 dill sprigs
- 2 oregano sprigs
- 2 parsley sprigs
- 2 tablespoons unsalted butter
- 4 beets (2 pounds), peeled and dice
- 1 leek, diced
- 1 small onion, diced (1 cup)
- 1/2 pound carrots, diced
- 2 celery ribs, diced
- 1/2 head savoy cabbage (1 pound), cored and shredded
- Half of a 14-ounce can chopped tomatoes and their juices
- 1/2 cup dry red wine
- 2 tablespoons red wine vinegar
- Kosher salt
- Freshly ground pepper
- Sour cream, chopped dill and grated horseradish, for serving
Instructions
Active: 45 min
Total Time: 4 hrs
Servings: 6 to 8
Prepare the Short Ribs – Skip if you’re doing vegan or vegetarian
In a heavy pot, heat the oil. Add the short ribs and brown for 5 minutes. Add the wine and stock and bring to a boil. Cover and simmer over moderate heat, stirring occasionally, until the meat is very tender, about 2 hours. Transfer the short ribs to a baking sheet and cool. Strain the broth through a fine sieve. Discard the beef bones and dice the meat.
Prepare the Borscht
Wrap the juniper berries, peppercorns, coriander seeds, dill, oregano and parsley sprigs in a double layer of cheesecloth and tie tightly into a bundle. In a large pot, melt the butter. Add the beets, leek, onion, carrots, celery, cabbage and the herb-spice bundle. Cook, stirring occasionally, until the vegetables begin to soften and the cabbage is wilted, about 15 minutes. Add the tomatoes and wine and simmer for 2 minutes.
Stir in the strained beef broth (substitute vegetable broth or water for vegetarian/vegan) and simmer until the vegetables are tender, about 1 hour. Stir in the vinegar and the chopped meat (again, omit if not using) and simmer for 15 minutes. Season with salt and pepper. Serve the borscht with choice of sour cream, chopped dill and horseradish.
