Hot Beef Borscht with Sour Cream
INGREDIENTS
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2 tablespoons vegetable oil
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3 pounds beef short ribs, cut into 3- to 4-inch pieces
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1 large onion, sliced
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3 1/2 quarts water
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2 celery stalks, chopped
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1 carrot, coarsely chopped
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12 whole black peppercorns
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2 bay leaves
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2 whole cloves
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10 medium beets (about 2 inches in diameter), rinsed, tops trimmed
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1 cup water
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3 cups (about) canned beef broth
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2 tablespoons (1/4 stick) butter
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1 cup diced carrots
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1 cup chopped onions
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6 cups thinly sliced green cabbage (about 1/2 small head)
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4 teaspoons minced garlic
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1 large russet potato, peeled, diced
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2 tablespoons (or more) red wine vinegar
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Sour cream
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