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Short Ribs Braised in Borscht
Ingredients
4 cups sliced cabbage
4 cups tomato juice
1 small onion sliced
1/4 cup sugar
1/4 cup fresh lemon juice
Salt and pepper
2 pounds of beef short ribs
1/4 cup flour, salt, and pepper
2 Tablespoons of oil
Instructions
In a Dutch oven, combine the cabbage, tomato juice, sugar, lemon juice, salt, and pepper. Bring to a simmer over gentle heat.
Dust the short ribs with the flour seasoned with salt and pepper.
Get the oil hot in a saute pan and brown the ribs.
Place the ribs on top of the borscht and cover with the lid and braise in a very slow over (250 degrees) for 3 1/2 to 4 hours.
Chill and defat before reheating and serving the soup.
Delicious served with a crusty brown bread.
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