VOTE AT THESE COOKING WEB RINGS
INGREDIENTS:
 | 3 LB beef short ribs |
| 2 quarts water |
| 1 large onion, peeled & cut in half |
| 1 medium carrot, peeled & cut in thirds |
| 2 stalks celery, trimmed |
| 2 LB beets (8 to 10 medium), peeled & sliced (or 2 cans (16 oz) sliced beets un-drained |
| 1 Tbsp kosher salt |
| 1/4 tsp black pepper |
| 1 Tbsp fresh lemon juice |
| 3 Tbsp sugar |
| 6 boiled potatoes |
DIRECTIONS: In a large stockpot, bring the meat & water to a boil. Cover, reduce the heat to low & simmer, occasionally skimming the foam from the surface, for 1 hour. Add the onion, carrot, celery & beets, cover & simmer an additional hour. (If using canned beets add them the last 15 minutes of cooking). Stir in the salt, pepper, lemon juice & sugar, simmer until the meat us tender, another 30 minutes. Discard the onion. Adjust the seasoning (more salt, lemon juice or sugar). Serve the soup with meat & boiled potatoes on the side.
SERVINGS: 6
BORSCHT