Roasted Borscht

• 3 bunches beets (about 12), shredded, greens washed, chopped and reserved
• 2 small parsnips, shredded
• 1 medium yellow onion, shredded
• 3 carrots, shredded
• 1/4 cup vegetable oil
• 2 teaspoons kosher salt, plus more to taste
• 1 teaspoon freshly ground black pepper
• 4 pounds beef short ribs
• 2 cups chopped broccoli rabe, stems removed
• 2 cups chopped spinach, stems removed
• 13 cup chopped parsley, leaves removed
• 2 cups chopped escarole, stems removed
• 2 1/2 cups seeded rye bread, cut in 1-inch cubes
• 3 cups chopped Swiss chard, stems removed

1. Preheat oven to 450 degrees.
2. In a large glass roasting pan, combine shredded vegetables, oil, a teaspoon of salt and the pepper and mix well.
3. Sprinkle ribs with the remaining teaspoon of salt and place them on top of the vegetables.
4. Roast uncovered for 45 minutes, stirring the vegetables every 15 minutes.
5. Place the roasted ingredients in a large pot and add the beet greens, broccoli rabe, Swiss chard, spinach, parsley, escarole and 8 cups of boiling water.
6. Put the pot, covered, in the oven, reduce heat to 350 degrees and bake 1 hour.
7. Remove soup from the oven.
8. Remove the beef and set aside.
9. Skim the fat from the soup and return the pot to the oven for another hour.
10. Separate the meat from the bones, discard the fat and gristle, and chop the meat into 1/2-inch pieces.
11. Return the meat to the pot.
12. Place the bread on a baking sheet and dry it in the oven for 5 minutes.
13. Add the bread to the soup for the last 20 minutes of cooking.
14. Season the soup to taste with more salt and pepper.
15. Serve garnished with nondairy sour cream if desired.

beets, parsnips, yellow onion, carrots, vegetable oil, kosher salt, freshly ground black pepper, beef short ribs, broccoli rabe, chopped spinach, parsley, seeded rye bread, swiss chard

Taken from cooking.nytimes.com/recipes/95 (may not work)