Short Rib Borscht

Tin Angel Donald Main

In a 5-6 quart pot, bring short ribs and water to boil over high heat. Reduce to simmer and skim off foam. Add salt, carrot, ¼ celery root, whole onion and allspice; simmer gently, partially covered for 1 ½ to 2 hours, or until meat falls off the bone. Preheat oven to 400 F. Wash beets, wrap in foil and bake for an hour, or until just tender. Peel beets; shred on coarse side of grater and set aside. When meat is tender, remove, and cut into small cubes. Cover with foil and set aside. Strain broth. Rinse out pot. Place pot over medium heat, warm butter, and sauté onion 2-3 minutes. Add remaining cubed celery root, parsnips, green cabbage and carrot. Sauté 5 minutes. Add strained broth, potatoes, tomato paste and shredded beets. Bring to a boil. Reduce to simmer, uncovered, for 10 minutes, or until vegetables are tender. Just before serving, while soup is simmering gently, stir in garlic and lemon juice. Remove from heat immediately. Serve piping hot with a dollop of herbed sour cream