Ukrainian borscht-martha stewart living

Yield: 8 Servings

Ingredients:

1 c Dried lima beans Salt
1 tb Unsalted butter
2 Cloves garlic peeled and -chopped
2 md Onions peeled and chopped
4 c Shredded green cabbage
1 cn (28-oz) crushed tomatoes
6 Carrots peeled and cut -into 1/4-inch-thick rounds
1 sm Bulb celeriac peeled and -grated
12 c Beef Stock (separate -recipe) Freshly ground pepper
3 lb Beets peeled and grated
3 md Yellow potatoes peeled -and cubed
5 tb Sugar or to taste
3 tb Red-wine vinegar
3 tb Fresh lemon juice
2 tb Chopped fresh dill plus -more for garnish
2 c Shredded beef

Instructions:

from stock Sour cream as garnish 1. Place lima beans in a medium saucepan with cold water to cover. Bring to a boil and let boil for 1 minutc. Drain return beans to pot and cover again with cold water. Bring to a boil turn heat to low and let simmer for 30 to 60 minutes or until beans are firm but not mushy. Add salt to taste in the last 10 minutes. Let cool in liquid until needed. 2. In a 6-quart stockpot melt the butter. Add garlic and onions and cook over low heat covered for 5 minutes or until onion is transparent. Add cabbage tearing long shreds into smaller pieces. Add tomatoes; cook for 5 minutes. Add carrots celeriac stock and salt and pepper to taste; cook covered until vegetables arc soft about 1 hour. 3. Add half the beets the potatoes beans sugar vinegar lemon juice dill and shredded beef and cook 20 minutes more. Add remaining beets and cook 10 to 15 minutes longer until tender. Adjust seasonings. Ladle into bowls top with a dollop of sour cream and sprinkle with more fresh dill. Martha Stewart Living/Feb. & March/94 Scanned & fixed by Di and Gary