Borscht

Garnish with horseradish creme fraiche.
Ingredients:
2 1/2 pound short ribs - seasoned with salt and pepper on all sides
1 medium onion - peeled and cut in half
2 celery stalks - with leaves, cut in half
1 carrot - peeled and cut into 4 pieces
1 parsnip - peeled and cut into 3 pieces
4 cup(s) beef stock
4 cup(s) water
1 1/4 pound beets - peeled and diced
2 sweet potatoes - peeled and diced
4 cup(s) cabbage (green) - thinly slivered
1 pinch salt and pepper - to taste

Steps:

-Add short ribs, onion, celery, carrot, parsnip, beef stock and water to a 2-gal. stockpot.

-On high, heat liquid until barely boiling and then reduce the heat to medium.

-Cook at a simmer for 40 minutes to an hour. Cook until the short rib meat starts to pull away from the bone easily.

-Once the meat is ready, pull out or strain the vegetables and meat from the stock.

-Add the beets, sweet potatoes and cabbage.

-Simmer the vegetables until the beets are tender but not mushy.

-Meanwhile dice up the short rib meat.

-Once the vegetables are tender, add the meat and season to taste.

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