![Beef, Beet and Cabbage Borscht](https://cdn.statically.io/img/www.foodandwine.com/thmb/yTGcb-kTvBJRwbG2SOTONAggmuU=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/201303-xl-beet-and-cabbage-borscht-2000-af80a1715a6440838e3dcf6621b9abac.jpg)
Ingredients
short ribs
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2 tablespoons vegetable oil
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3 pounds English-cut beef short ribs
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1/2 cup dry red wine
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8 cups beef stock, chicken stock or low-sodium chicken broth
borscht
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1/2 tablespoon juniper berries
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1/2 tablespoon whole black peppercorns
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1/2 tablespoon whole coriander seeds
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2 dill sprigs
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2 oregano sprigs
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2 parsley sprigs
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2 tablespoons unsalted butter
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3 beets (1 1/2 pounds), peeled and diced
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1 small rutabaga (1/2 pound), peeled and diced
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1 leek, diced
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1 small onion, diced (1 cup)
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1/2 pound carrots, diced
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2 celery ribs, diced
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1/2 head savoy cabbage (1 pound), cored and shredded
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Half of a 14-ounce can chopped tomatoes and their juices
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1/2 cup dry red wine
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2 tablespoons red wine vinegar
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Kosher salt
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Freshly ground pepper
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Sour cream, chopped dill and grated horseradish, for serving
Directions
prepare the short ribs
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In a heavy medium pot, heat the oil. Add the short ribs and cook until browned all over, about 5 minutes. Add the wine and stock and bring to a boil. Cover and simmer over moderate heat, stirring occasionally, until the meat is very tender, about 2 hours. Transfer the short ribs to a baking sheet and let cool. Strain the broth through a fine sieve. Discard the beef bones and dice the meat.
meanwhile, prepare the borscht
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Wrap the juniper berries, peppercorns, coriander seeds, dill, oregano and parsley sprigs in a double layer of cheesecloth and tie tightly into a bundle. In a large pot, melt the butter. Add the beets, rutabaga, leek, onion, carrots, celery, cabbage and the herb-spice bundle. Cook, stirring occasionally, until the vegetables begin to soften and the cabbage is wilted, about 15 minutes. Add the tomatoes and wine and simmer for 2 minutes.
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Stir in the strained beef broth and simmer until the vegetables are tender, about 1 hour. Stir in the vinegar and the chopped meat and simmer for 15 minutes. Season with salt and pepper. Serve the borscht with sour cream, chopped dill and horseradish.