Beef BorschtAdapted from “Roots” by Diane Morgan(serves 6-8)3 Tbl. olive oil3 lbs. short ribs, bone in4 garlic cloves, peeled andminced2 stalks celery, diced into ½ inch1 head fennel, diced into ½ inch1 onion, diced into ½ inch1 carrot, peeled, diced into ½inch1/2 large red cabbage, coredand diced in ½ inch3 medium beets, peeled, dicedinto ½ inch¼ C. tomato paste¼ C. red wine vinegar9 C. water or chicken stock½ tsp. celery seed2 bay leaves1 tsp. caraway seedspinch of sugar or honeysalt and pepper to seasongrated orange zest for the topHeat the olive oil over medium high heat. When hot, add the shortribs, salt and pepper them. Cook until brown, then flip and cook tobrown all the sides. Remove the short ribs to the side.Drain off all but about 2 Tbl. of oil. Put the diced celery, fennel, onionand carrot in the pot. Saute until the vegetables soften, about 5minutes. Add the red cabbage and garlic to the pot, sauté for a fewmore minutes. Add in the tomato paste and sauté for a coupleminutes. Deglaze the pan with the red wine vinegar and the stock orwater. Add the celery seed, caraway seeds, bay leaves andsugar/honey. Salt and pepper to taste. Nestle the meat back into thepot. Bring to a boil, then lower to a simmer. Simmer for about 2 hoursuntil the short ribs are tender and falling from the bone.