Yield: 8 Servings
|1 cup||Dried lima beans|
|1 tablespoon||Unsalted butter|
|2||Cloves garlic, peeled and chopped|
|2 mediums||Onions, peeled and chopped|
|4 cups||Shredded green cabbage|
|1 can||(28-oz) crushed tomatoes|
|6||Carrots, peeled and cut into 1/4-inch-thick rounds|
|1 small||Bulb celeriac, peeled and grated|
|12 cups||Beef Stock (separate recipe)|
|Freshly ground pepper|
|3 pounds||Beets, peeled and grated|
|3 mediums||Yellow potatoes, peeled and cubed|
|5 tablespoons||Sugar, or to taste|
|3 tablespoons||Red-wine vinegar|
|3 tablespoons||Fresh lemon juice|
|2 tablespoons||Chopped fresh dill, plus more for garnish|
|2 cups||Shredded beef, from stock|
|Sour cream, as garnish|
1. Place lima beans in a medium saucepan with cold water to cover.
Bring to a boil and let boil for 1 minutc. Drain, return beans to pot and cover again with cold water. Bring to a boil, turn heat to low, and let simmer for 30 to 60 minutes, or until beans are firm but not mushy. Add salt to taste in the last 10 minutes. Let cool in liquid until needed.
2. In a 6-quart stockpot, melt the butter. Add garlic and onions and cook over low heat, covered, for 5 minutes, or until onion is transparent. Add cabbage, tearing long shreds into smaller pieces.
Add tomatoes; cook for 5 minutes. Add carrots, celeriac, stock, and salt and pepper to taste; cook, covered, until vegetables arc soft, about 1 hour.
3. Add half the beets, the potatoes, beans, sugar, vinegar, lemon juice, dill, and shredded beef, and cook 20 minutes more. Add remaining beets and cook 10 to 15 minutes longer, until tender.
Adjust seasonings. Ladle into bowls, top with a dollop of sour cream, and sprinkle with more fresh dill.
Martha Stewart Living/Feb. & March/94 Scanned & fixed by Di and Gary