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The Quilt Inn Country Cookbook
Aliske Webb
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carrots, peeled and diced
leeks, sliced
parsnip, peeled and diced
onion, chopped
lbs. beef shortribs
cups plum tomatoes, chopped
cups beef stock
cups water
cloves garlic
tbsp. fresh dill
tbsp. tomato paste
cups chicken broth
tsp. caraway seeds
salt and fresh ground pepper to taste
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1
tbsp. olive oil
/4 cup lemon juice
sour cream for garnish
Place beets in soup pot, cover with water and bring to a boil. Simmer 40
minutes or until tender. Remove beets with slotted spoon, reserve liquid. Remove beet
skins, grate beets coarsely and set aside.
Sear shortribs in oil for 15 minutes or until brown. Pour off grease. Add ribs to
soup pot and add beef stock, water, onion, garlic and dill. Bring to a boil, reduce heat
and cover. Simmer 1 hour. Add cabbage, beans, carrots, leeks, parsnip, tomato paste,
chicken stock and 2 cups of reserved beet liquid. Cover and bring to a boil, reduce
heat and simmer 15 minutes. Add caraway seeds, salt and pepper, tomatoes and
reserved grated beets. Simmer another 15 minutes.
Remove ribs from broth. Remove meat from bones,discard bones. Return meat
to broth. Add lemon juice. Return to heat, heat thoroughly. Serve with dollop of sour
cream.
Rainbow Salad
©
Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
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