Recipe Categories
Soup & Stews
Beef Stew

Lynn's Oven Style Borscht Stew

2-pounds beef short ribs, cut up

1-tbsp cooking oil

4-medium carrots, sliced (2 cups)

3-medium turnips, peeled and cut into julienne strips

2-stalks celery, sliced (1 cup)

1-large onion, sliced

4-cups water

(1) 6-ounce can tomato paste

1-tbsp salt

1/4-tsp pepper

1-cup water

1-tbsp sugar

1-tbsp vinegar

2-medium beets, peeled and cut into julienne strips

1-small head cabbage, cut into 6 wedges

Dairy sour cream

In 4 1/2-quart Dutch oven brown short ribs in hot oil. Drain off fat. Add carrots turnips, celery, and onion. Combine the 4 cups water, the tomato paste, salt, and pepper; pour over vegetables in Dutch oven. Cover and bake in 350º oven for 2 hours. Skim off fat.

Combine the 1 cup water, the sugar and vinegar; add to meat mixture. Add beets; place cabbage atop mixture, pushing partially into liquid. Cover and continue baking 1 1/2 hours more. Serve in soup plates. Pass sour cream to spoon atop each serving. Makes 6 servings

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