Ukrainian Borscht-Martha Stewart Living

Ready in 1 hour

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2 Cloves garlic; peeled
6 Carrots; peeled and cut
1 28-oz can crushed tomatoes
Black Pepper; freshly ground
1 tb Unsalted butter
5 tb Sugar; or to taste
4 c green cabbage; Shredded
3 lb Beets; peeled and grated
3 md Yellow potatoes; peeled
1 c Dried lima beans
3 tb Red-wine vinegar
12 c Beef Stock; (separated)
2 c beef; Shredded, from stock
2 tb fresh dill; Chopped, plus
1 sm bulb celeriac; peeled and cut
Sour cream; as garnish
2 md Onions; peeled and chopped
3 tb Fresh Lemon Juice

Original recipe makes 8



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 Posted to MC-Recipe Digest V1 #514 by kathy on Mar 13, 1997

Calories Per Serving: 585 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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