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Karen's Borscht
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| 1/4 cup plus 1 T | olive oil |
| 2 lbs | short ribs |
| 2 med | onions, diced |
| 1 cup | dry white wine |
| Coarse salt and pepper | |
| 4 cups | chicken broth |
| 5 cloves | garlic, minced |
| 1 | celery root, cut in 1/4" cubes |
| 2 med | carrots, 1-4" slices |
| 1/2 lb | cabbage, shredded |
| 2 lbs | beets, scrubbed and coarsely shredded |
| 5 cups | water |
| 1 T | tomato paste |
| 3 T | lemon juice |
| 3 T | red wine vinegar |
| 2 T | chopped parsley |
Preheat oven to 300•
Heat 1/4 cup oil over med-high (Dutch oven)
Season and brown ribs, 3-4 mins/side.
Add 1 onion, reduce heat to med..
Cook 5 mins..
Add chicken stock, simmer and season. Cover and roast in oven, 3 hrs.
Shred ribs. Strain stock. You should have 2 cups.
Heat remaining oil in Dutch oven and add onion and garlic. Cook 4 mins.. Add celery root and carrots, cook 4 mins..add stock, cabbage, paste, beets, water. Cook 30 mins.. Add meat, simmer 20 mins.. Stir in lemon juice, vinegar and garnish with parley. Can be refrigerated up to 5 days.
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