Golden beets were a wonderful addition to our vegetable box last week. I loves me some golden beets!
A quick survey of the refrigerator contents revealed all the makings for a hearty beefy vegetable borscht, which was one of the favorite ethnic dishes my mom use to make for my dad. Borscht contains a lot of root vegetables, including beets, carrots, potatoes, and onions, plus celery and cabbage. The main seasoning is dill. My sister likes to make a vegetarian version using the traditional red beets, but I like a hearty beef stock for the base and I have become partial to the golden beet variety that we often get in our SLO Veg deliveries. The only thing I needed from the store today was a cheap cut of beef with some good bones! I found a small rack of beef back ribs--four good bones and enough meat for pot of soup.
Preparation super easy, but the thing that really complimented this borscht was the dill rye bread I located on the grocery shelf. My mom really appreciated a good rye bread. I guess her mother use to make bread every Saturday for their entire week. Dark rye was her real favorite. The rye bread it is tonight!
I first sliced an onion and put it on the bottom of the crock pot. Then I seasoned the rack of ribs with a salt-pepper-garlic blend and laid it on top of the onion rings, fat side down. I set the crockpot on high and let that all cook for a bit. That method browned the onions a bit, and got the meat browned as well. After about an hour, I added six cups of water, four diced potatoes, three sliced carrot, and two diced ribs of celery, along with some dill weed seasoning, and let the crockpot do its magic. Meanwhile, three beets were in the oven wrapped in foil to roast for an hour at 400 degrees. I find roasting the beets really brings out a nice flavor. I would add the beets to the crock pot during the last hour of cooking, along with the shredded cabbage. Just prior to adding the beets, I pulled out the rack of ribs and removed all the meat, which at this point literally fell of the bone. The meat all went back into the crock, along with the beets and cabbage. A little more salt and pepper, plus a dash of red wine vinegar, completed this soup.
I use some large-sized pasta bowls for serving and put out some sour cream on the side. I will try to upload a picture on Facebook, because this blog will only allow one photo these days.
Beefy Golden Beet Borscht
Small rack beef ribs
One onion, sliced into rings
6 cups water
1 tsp ea salt, pepper and granulated garlic seasoning
3 golden beets, roasted, diced
3 carrots, sliced
2 celery ribs, sliced
4 russet potatoes, diced
1/2 head green cabbage, chopped
2 Tbs red wine vinegar
Wrap beets in foil after drizzling with oil and a sprinkle of coarse salt. Bake for one hour at 400 degrees. Cool, peel and dice into bite-sized pieces.
Put sliced onions in crock pot. Place seasoned rack of ribs on top, fat side down. Set on high and cook for one hour. Add 6 cups water, potatoes, carrots and celery, plus 1 Tbs dill weed. Cook on high for 4-5 hours, or low for 7-8 hours.
Remove beef ribs and pull meat off bones. Disgard bones. Put meat back into crock. Add beets and cabbage and red wine vinegar. Cook on high for 30 minutes until cabbage is wilted. Serve in bowls with a dollop of sour cream and some buttered rye bread.