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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Eastern European >> Russian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Season the short ribs with 1 teaspoon of salt and set aside. | 2. Heat a Dutch oven over high heat; add olive oil, and brown the short ribs well, in batches, about 10 minutes each batch. | 3. 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. | 4. Return the ribs to the pot and add the peppercorns and bay leaves; cover with water and bring to a simmer. | 5. Reduce heat to maintain simmer, loosely cover, and cook until ribs are tender, about 1 1/2 hours. | 6. 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. | 7. Remove ribs from pot and discard the bones; shred the meat into medium sized chunks and return to the pot. | 8. 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. | 9. Meanwhile, prepare the dumplings: In a small bowl, whisk together the flour, baking powder, salt and caraway seeds. | 10. In a separate small bowl, beat eggs and milk. | 11. Drizzle the egg mixture over the flour while stirring with a fork until a stiff, sticky batter forms. | 12. Taste the soup and add salt and pepper as desired. | 13. 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. | 14. Serve with sour cream and fresh dill. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beef rib	2	lb		2485.728	0.0	158.8507	200.21900000000002
kosher salt				-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
onion	1		chopped	60.0	14.01	1.65	0.15
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
black peppercorn	1	teaspoon		-	-	-	-
bay leaf	2			-	-	-	-
water	8	cups		0.0	0.0	0.0	0.0
turnip	2		diced	34.16	7.8446	1.0979999999999999	0.122
carrot	2		diced	104.96	24.5248	2.3808	0.6144
tomato juice	1/3	cup		13.77	2.8593	0.6885	0.2349
beer	3/4	cup		-	-	-	-
red cabbage	2	cups	shredded	55.18	13.1186	2.5454	0.2848
beet	3		peeled	175.44	39.0048	6.5688	0.6936
red wine vinegar	2	tablespoons		5.662000000000001	0.0805	0.0119	0.0
flour	1	cup		578.28	126.6054	9.401	2.2436
baking powder	2	teaspoons		4.876	2.5484	0.0	0.0
kosher salt	1/2	teaspoon		-	-	-	-
caraway seed	1	teaspoon		6.992999999999999	1.0479	0.4152	0.3064
milk	1/2	cup		74.42	5.8316	3.843	3.9894
egg	1		beaten	71.5	0.36	6.28	4.755
black pepper			ground	-	-	-	-
cream			sour	-	-	-	-
dill				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.