- 1/4 cup high-heat oil
- 2kg beef short ribs (bone in)
- 1.5 brown onions, halved and thinly sliced
- 2 tbsp sherry vinegar
- 4 beetroots, scrubbed well
- 2L chicken stock
- 1 tbsp concentrated beef stock
- 2 x 400g tins Mutti Polpa Finely Chopped Tomatoes
- Salt and pepper
- Sour cream and dill, to serve
Heat a large stockpot over high heat and add oil.
Season ribs with salt then add to the pot and sear on all sides until dark brown (you may need to do this in 2 batches, depending on the size of your pot).
Remove ribs and reserve, pour any excess oil out of the pot. Allow to cool slightly.
Add onions and cook over medium heat, add vinegar and gently scrape the solids from the bottom of the pan.
Cook onions until soft and caramelised.
Add beetroots, chicken stock, concentrated beef stock and 2L water to the pot. Bring to the boil, reduce heat to a simmer then cook about an hour until beets are soft but still some resistance when a knife is poked in.
Remove the beets and reserve.
Add ribs and tomatoes, bring to the boil then reduce heat and simmer gently, uncovered, until the meat is super soft and falling off the bone (about 4-5 hours).
When the ribs are ready, remove them from the soup and set aside. Allow soup to cool slightly before blending with the beetroot until very smooth.
Strain through a sieve to remove any lumps. Season with salt and pepper to taste.
Remove meat from bones and shred/cut to bite sized pieces. Discard bones and fat.
Add meat back to the soup and cook for a further 5-10 mins until the meat is heated through. Serve with a generous dollop of sour cream, cracked black pepper and dill.