Comments on: Beef Short Rib Borscht

By: In8sense

In8sense — Sun, 31 Mar 2019 04:24:03 +0000

I would love to see you improve your recipes by including an “Option” for using an electric pressure cooker, The Instant Pot and other makes have been widely accepted now and it would be nice to see that added into your repertoire for your recipes. ;D

By: JoyceK

JoyceK — Thu, 07 Mar 2019 03:27:56 +0000

In reply to S.U.. S.U.; Excellent comments and suggestions. It's what I was thinking too! I make borscht with grated beets sautéed before putting in the soup. Also as you said, cooking the meat first will make a nice broth to add the other ingredients and let simmer for 1/2 hr.

By: Anonymous

Anonymous — Tue, 04 Apr 2017 23:40:31 +0000

This was a great recipe! Everyone loved it even though they were unsure about the beets!

By: AdventurousBaker

AdventurousBaker — Sat, 25 Mar 2017 06:33:51 +0000

Another Eastern European here. Ribs are cooked separately with onion, carrot, bay leaf, pepper corns (just like when you make broth), until meat is tender. Remove the ribs, strain the broth (discard veggies and spices), bring it to boil. Add peeled and cubed potatoes and cabbage. In separate pan, saute chopped onions, shredded carrots and shredded beets until soft, add salt, sugar and black pepper (I also like to add red hot chili flakes), add 2 tbsp of tomato paste, and cook until the mixture starts to caramelize, remove from the heat. By that time potatoes will be soft (if not, continue cooking), then add sauteed vegetables to the soup, lemon juice, more sugar, salt, black pepper to taste, cook for another 5 minutes. Turn the heat off and add cooked meat (no bones of course), chopped dill and garlic. Let borscht stand for at least a couple of hours before serving, but it tastes better the next day or even the day after. Serve with sour cream. Caramelized veggies with tomato paste make the colour so much brighter and the taste so much reacher. I also like borscht with beans (I use canned red kidney beans, rinsed really well, and add them with caramelized veggies).

By: A SPICY PERSPECTIVE

A SPICY PERSPECTIVE — Wed, 22 Mar 2017 13:34:36 +0000

Gorgeous! I've got try this recipe soon!

By: S.U.

S.U. — Tue, 21 Mar 2017 12:31:56 +0000

Being of Eastern European origin, I'd like to point out that vegetables needn't be cooked for more that half an hour. Else we risk losing shape and color and even if that stays there's still the problem of losing vitamins etc. One simple way is to cook meat until tender and then cook vegetables in the broth. Beets are the exception, of course. But there are 2 ways you can go about it, one is to cook beets for an hour or more, it turns whitish-red and the soup is red. Another is to grate beet and browse in a pan with a spoonful or two of oil (+some water or broth) for some 5-7 minutes and add to the soup when almost ready. That way you get darker color and perhaps more vitamins.

By: Julie | Table for Two

Julie | Table for Two — Tue, 21 Mar 2017 00:22:20 +0000

I'm down for anything with Beef Short Ribs!

By: marla {Family Fresh Cooking}

marla {Family Fresh Cooking} — Mon, 20 Mar 2017 23:05:16 +0000

Such a healthy & hearty meal!

By: We Are Not Martha

We Are Not Martha — Mon, 20 Mar 2017 18:42:10 +0000

What a beautiful dish!! I love that you took borscht and made it way more fun and gourmet!

Sues

By: Jenny

Jenny — Mon, 20 Mar 2017 16:06:46 +0000

Wow, this looks fantastic!