Peter Hoffman, the celebrity green chef behind New York City's Savoy, created this hearty winter dish.
3 pounds short ribs
3 tablespoons olive oil
2 onions, finely chopped
4 cloves garlic, thinly sliced
1 cup dried lima beans or other large dried white bean soaked overnight
4 carrots, peeled and cut into thick rounds
6 beets, peeled and cut in 1-inch chunks
2 parsnips, peeled and cut into thick rounds
1 knob celery root, peeled and cut into small cubes
1 pound green cabbage, thickly shredded
1 bunch of dill, roughly chopped
1 bunch scallions, finely cut
freshly ground pepper
red wine vinegar
sour cream to garnish
1. Salt the short ribs overnight, or at least for several hours.
2. Heat olive oil in a soup pot over high heat until very hot, but not smoking, then brown the meat. Remove the meat from the pot and brown the onions and garlic.
3. Put the meat back in the pot, cover with water and simmer for an hour. Add the soaked lima beans and cook another 30 minutes. Add the carrots, beets, parsnips, celery root and cabbage, plus enough water to generously cover all of them. Simmer for 45 minutes more, or until the vegetables are soft. Add some of the dill, but reserve the rest for garnishing the soup.
4. The meat should now easily come off the bones, which should be discarded. (If the meat doesnt pull away easily, cut it into chunks and put back into the soup to cook further.).
5. Add salt and pepper and a dash of red wine vinegar to taste before serving.
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