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. ---------------------------------------------------------------------------
Nutrition
Ingredients
