Hefty Borscht

• 1 tablespoon extra virgin olive oilextra-virgin-olive-oil
• 2 1/2 pounds short ribs with bone, in 6 pieces
• 1 large onion, choppedonion
• 1 cup chopped fennel bulbfennel
• 4 cloves garlic, slicedgarlic
• 2 cups sliced red cabbagered-cabbage
• Saltsalt
• freshly ground black pepperpepper
• 3 medium-size beets, peeled, in 1-inch dice
• 1/4 cup tomato pastetomato-paste
• 1/4 cup red wine vinegarred-wine-vinegar
• 1/2 teaspoon celery seedcelery-seed
• 2 bay leavesbay-leaf
• 6 cups beef stockbeef-stock
• Sour cream or plain yogurtyogurt
• boiled potatoes, for servingpotato

1. 01Heat oil in a 4-quart pot with a cover. Add short ribs and brown on all sides, then transfer to a plate. Pour off all but a film of fat from pan. Add onion, fennel and garlic and sauté on medium until soft. Add cabbage, season with salt and pepper, and cook, stirring, until cabbage starts to wilt. Add beets, tomato paste, vinegar and celery seed. Stir.
2. 02Return meat to pot. Add bay leaves and stock, adjust heat to a simmer. Cover and cook 1 1/2 hours, until meat is fork tender.
3. 03Remove meat. Cut out bones and gristle and discard. Dice meat and return to pot. Reheat, check seasoning, and serve with sour cream or yogurt and potatoes on the side.

Calories

878 kcal

Protein

35 g

Fat

71 g

Saturated fat

30 g

Carbs

24 g

Fiber

5 g

Sugar

9 g

Sodium

1414 mg

Cholesterol

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