Roasted Borscht

Name: Roasted Borscht
Total time: 3 h 30 min
Yield: 10 - 12 servings
Ingredients: 3 bunches beets (about 12), shredded, greens washed, chopped and reserved; 2 small parsnips, shredded; 1 medium yellow onion, shredded; 3 carrots, shredded; 1/4 cup vegetable oil; 2 teaspoons kosher salt, plus more to taste; 1 teaspoon freshly ground black pepper; 4 pounds beef short ribs; 2 cups chopped broccoli rabe, stems removed; 2 cups chopped spinach, stems removed; 1/3 cup chopped parsley, leaves removed; 2 cups chopped escarole, stems removed; 2 1/2 cups seeded rye bread, cut in 1-inch cubes; 3 cups chopped Swiss chard, stems removed

By Molly O'Neill

Total Time: 3 hours 30 minutes
Rating: 4(40)
Comments: Read comments

Featured in: Food; From Soup To Huts

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Ingredients

Yield:10 - 12 servings

3bunches beets (about 12), shredded, greens washed, chopped and reserved
2small parsnips, shredded
1medium yellow onion, shredded
3carrots, shredded
¼cup vegetable oil
2teaspoons kosher salt, plus more to taste
1teaspoon freshly ground black pepper
4pounds beef short ribs
2cups chopped broccoli rabe, stems removed
2cups chopped spinach, stems removed
⅓cup chopped parsley, leaves removed
2cups chopped escarole, stems removed
2½cups seeded rye bread, cut in 1-inch cubes
3cups chopped Swiss chard, stems removed

Ingredient Substitution Guide

Preparation

Step 1
Preheat oven to 450 degrees. In a large glass roasting pan, combine shredded vegetables, oil, a teaspoon of salt and the pepper and mix well. Sprinkle ribs with the remaining teaspoon of salt and place them on top of the vegetables. Roast uncovered for 45 minutes, stirring the vegetables every 15 minutes.
Step 2
Place the roasted ingredients in a large pot and add the beet greens, broccoli rabe, Swiss chard, spinach, parsley, escarole and 8 cups of boiling water. Put the pot, covered, in the oven, reduce heat to 350 degrees and bake 1 hour.
Step 3
Remove soup from the oven. Remove the beef and set aside. Skim the fat from the soup and return the pot to the oven for another hour. Separate the meat from the bones, discard the fat and gristle, and chop the meat into ½-inch pieces. Return the meat to the pot.
Step 4
Place the bread on a baking sheet and dry it in the oven for 5 minutes. Add the bread to the soup for the last 20 minutes of cooking. Season the soup to taste with more salt and pepper. Serve garnished with nondairy sour cream if desired.