Ukranian Borscht With Caraway Dumplings

"This recipe is traditionally made with kvass, a fermented beverage found in Central and European markets. I suppose you could substitute with beer. Serve with a little sour cream and fresh dill."
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Ready In:
3hrs 15mins




  • Season the short ribs with 1 teaspoon of salt and set aside.
  • Heat a Dutch oven over high heat; add olive oil, and brown the short ribs well, in batches, about 10 minutes each batch.
  • Remove ribs and set aside; reduce heat to medium, stir in onions and garlic, cook, stirring occasionally, until the onions are softened, about 10 minutes.
  • Return the ribs to the pot and add the peppercorns and bay leaves; cover with water and bring to a simmer.
  • Reduce heat to maintain simmer, loosely cover, and cook until ribs are tender, about 1 1/2 hours.
  • Skim away any foam or fat from the surface and stir in the turnips and carrots; continue to cook until the vegetables are soft and the ribs are very tender (falling off the bone), 30 to 45 minutes.
  • Remove ribs from pot and discard the bones; shred the meat into medium sized chunks and return to the pot.
  • Stir in tomato juice, kvass, and cabbage and return to a simmer; using a grater or food processor, shred the beets, then add to the pot and stir in vinegar.
  • Meanwhile, prepare the dumplings: In a small bowl, whisk together the flour, baking powder, salt and caraway seeds.
  • In a separate small bowl, beat eggs and milk.
  • Drizzle the egg mixture over the flour while stirring with a fork until a stiff, sticky batter forms.
  • Taste the soup and add salt and pepper as desired.
  • Drop spoonfuls of the caraway dumpling mixture onto the simmering soup; cover pot and let dumplings steam until they are set and firm, about 10 minutes.
  • Serve with sour cream and fresh dill.

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