Great alternative to the “official” borscht. Give it a try.

Treasure Valley Food and Wine Blog

21sept2013_2_robins-bday-captains-shack_gumbo_getting-happyYou say you don’t like borscht? Or beets? The addition of the beef short ribs and the carrots, sure does sweeten the flavor of the shredded beets. The red color is still there for the soup, but the beet flavor is very mild. Robin and I think it is a superb alternative to an “official” borscht. Here is the recipe, if you want to try this – Beef Short Rib Borscht. Print one out. It takes a while to cook, we use the CrockPot, but it is well worth the effort. Left-Click any of the following photos to see them enlarged. Enjoy and let us know how you liked it. Notice that there is no cabbage in this borscht. Cheers!

Onions are caramelizing in the beef fat. Onions are caramelizing in the beef fat.

Braised - caramelized - beef short ribs, beet stems and potatoes are waiting for the beet cooking liquid. Braised – caramelized – beef short ribs, beet stems and potatoes are waiting for the beet cooking liquid.

Oh my. The finished product! And as the recipe says, "Ladle the soup into bowls and garnish with the scallions, dill and a dollop of crème fraîche [or sour cream]. Serve with spicy mustard and slices of dark bread." The diced scallions and dill or fennel will really add to the flavors. Oh my. The finished…

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