Side Pannel
Ukrainian Borscht-Martha Stewart Living
Ukrainian Borscht-Martha Stewart Living
- Recipe Submitted by ADMIN on 09/26/2007
Category: Main Dish
Ingredients List
- 1 c Dried lima beans
- Salt
- 1 tb Unsalted butter
- 2 Cloves garlic, peeled and
- -chopped
- 2 md Onions, peeled and chopped
- 4 c Shredded green cabbage
- 1 cn (28-oz) crushed tomatoes
- 6 Carrots, peeled and cut
- -into 1/4-inch-thick rounds
- 1 sm Bulb celeriac, peeled and
- -grated
- 12 c Beef Stock (separate
- -recipe)
- Freshly ground pepper
- 3 lb Beets, peeled and grated
- 3 md Yellow potatoes, peeled
- -and cubed
- 5 tb Sugar, or to taste
- 3 tb Red-wine vinegar
- 3 tb Fresh lemon juice
- 2 tb Chopped fresh dill, plus
- -more for garnish
- 2 c Shredded beef, from stock
- Sour cream, as garnish
Directions
1. Place lima beans in a medium saucepan with cold water to cover. Bring to
a boil and let boil for 1 minutc. Drain, return beans to pot and cover
again with cold water. Bring to a boil, turn heat to low, and let simmer
for 30 to 60 minutes, or until beans are firm but not mushy. Add salt to
taste in the last 10 minutes. Let cool in liquid until needed.
2. In a 6-quart stockpot, melt the butter. Add garlic and onions and cook
over low heat, covered, for 5 minutes, or until onion is transparent. Add
cabbage, tearing long shreds into smaller pieces. Add tomatoes; cook for 5
minutes. Add carrots, celeriac, stock, and salt and pepper to taste; cook,
covered, until vegetables arc soft, about 1 hour.
3. Add half the beets, the potatoes, beans, sugar, vinegar, lemon juice,
dill, and shredded beef, and cook 20 minutes more. Add remaining beets and
cook 10 to 15 minutes longer, until tender. Adjust seasonings. Ladle into
bowls, top with a dollop of sour cream, and sprinkle with more fresh dill.
a boil and let boil for 1 minutc. Drain, return beans to pot and cover
again with cold water. Bring to a boil, turn heat to low, and let simmer
for 30 to 60 minutes, or until beans are firm but not mushy. Add salt to
taste in the last 10 minutes. Let cool in liquid until needed.
2. In a 6-quart stockpot, melt the butter. Add garlic and onions and cook
over low heat, covered, for 5 minutes, or until onion is transparent. Add
cabbage, tearing long shreds into smaller pieces. Add tomatoes; cook for 5
minutes. Add carrots, celeriac, stock, and salt and pepper to taste; cook,
covered, until vegetables arc soft, about 1 hour.
3. Add half the beets, the potatoes, beans, sugar, vinegar, lemon juice,
dill, and shredded beef, and cook 20 minutes more. Add remaining beets and
cook 10 to 15 minutes longer, until tender. Adjust seasonings. Ladle into
bowls, top with a dollop of sour cream, and sprinkle with more fresh dill.
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