Ukrainian borscht-martha stewart living

Yield: 8 Servings

Measure Ingredient
1 cup Dried lima beans
Salt
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

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