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Ingredients

Makes 3 quarts; serves 6 to 8

• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• 2 pounds short ribs
• Coarse salt and freshly ground pepper
• 2 medium onions, diced
• 1 cup dry white wine
• 4 cups homemade or store-bought low-sodium chicken stock
• 5 garlic cloves, minced
• 1 celery root, cut into 1/2-inch cubes
• 2 medium carrots, cut into 1/4-inch slices
• 1/2 pound cabbage, shredded
• 2 pounds beets, scrubbed well, trimmed and coarsely shredded with a box grater
• 5 cups water
• 1 tablespoon tomato paste
• 3 tablespoons fresh lemon juice
• 3 tablespoons red-wine vinegar
• 2 tablespoons chopped parsley, for garnish

Description

Heartier Than The Chilled Version, This Borscht Makes For A Satisfying Dish, Thanks To An Addition Of Short Ribs.

Martha Stewart