Short Ribs Braised in Borscht Recipe

Short Ribs Braised in Borscht


4 cups sliced cabbage

4 cups tomato juice

1 small onion sliced

1/4 cup sugar

1/4 cup fresh lemon juice

Salt and pepper

2 pounds of beef short ribs

1/4 cup flour, salt, and pepper

2 Tablespoons of oil

How to make Short Ribs Braised in Borscht

In a Dutch oven, combine the cabbage, tomato juice, sugar, lemon juice, salt, and pepper.  Bring to a simmer over gentle heat.

Dust the short ribs with the flour seasoned with salt and pepper. 

Get the oil hot in a saute pan and brown the ribs.

Place the ribs on top of the borscht and cover with the lid and braise in a very slow over (250 degrees) for 3 1/2 to 4 hours.

Chill and defat before reheating and serving the soup.

Delicious served with a crusty brown bread.

Question from the Chef

“Cabbage is so versatile and used in so many cuisines-I would love some new and different cabbage recipes.”

  • wilsfresh
    wilsfresh says

    Thanks for the comments! Your short ribs look pretty tasty. They're also healthier than mine, where I use butter, you use lycopene rich tomato juice. As for the reindeer you should see what some pranksters did to them! Ever tried cabbage tempura?

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