Bullwinkle and Boris’ Borscht

Bullwinkle and Boris’ Borscht

2 lbs. beets
3 cups red cabbage, shredded
2 cups Navy beans
2 carrots, peeled and diced
2 leeks, sliced
1 parsnip, peeled and diced
1 onion, chopped
2 lbs. beef shortribs
2 cups plum tomatoes, chopped
6 cups beef stock
3 cups water
6 cloves garlic
1 tbsp. fresh dill
2 tbsp. tomato paste
4 cups chicken broth
2 tsp. caraway seeds
salt and fresh ground pepper to taste
4 tbsp. olive oil
1/4 cup lemon juice
sour cream for garnish

Place beets in soup pot, cover with water and bring to a boil. Simmer 40 minutes or until tender. Remove beets with slotted spoon, reserve liquid. Remove beet skins, grate beets coarsely and set aside.
Sear shortribs in oil for 15 minutes or until brown. Pour off grease. Add ribs to soup pot and add beef stock, water, onion, garlic and dill. Bring to a boil, reduce heat and cover. Simmer 1 hour. Add cabbage, beans, carrots, leeks, parsnip, tomato paste, chicken stock and 2 cups of reserved beet liquid. Cover and bring to a boil, reduce heat and simmer 15 minutes. Add caraway seeds, salt and pepper, tomatoes and reserved grated beets. Simmer another 15 minutes.
Remove ribs from broth. Remove meat from bones, discard bones. Return meat to broth. Add lemon juice. Return to heat, heat thoroughly. Serve with dollop of sour cream.