• In a heavy-bottomed pot or Dutch oven, heat the oil over medium-hing heat. Season the ribs with salt and add to the pan cooking until the ribs are browned on all sides. Remove the ribs from the pan and discard all but about a quarter of a cup of the rendered fat from the pot. If the fat doesn't yield a quarter of a cup supplement with more canola.
• Return the pan to medium-high heat and add the onions. Cook, stirring often until the onions begin to turn golden and are tender. Add the garlic and cook for several more minutes.
• Add the stock to the pot along with the beets, tomatoes (liquid and all), carrot, and browned short ribs. Bring to a boil. Cover pot and reduce to a simmer. Allow to cook for about 3 hours stirring occasionally to prevent sticking.
• When the ribs are tender and falling off the bone, remove them from the pan with tongs. Using an emulsion blender, wand the soup until mostly smooth. Be sure that you have removed all of the bones in the pot before blending.
• Pull the short rib meat from the bones and cut into bite size pieces. Return rib meat to the pot. Soup should be the consistency of a thick stew. Simmer uncovered to thicken if necessary.
• To garnish, mix together the sour cream, dill, and horseradish in a small bowl. Top bowl with a dollop of the sour cream mixture and chopped scallion. Serve with Pampushki or a dark rye roll.

• Heat oven to 400° F. Clean and peel beets. Place in baking dish and drizzle with olive oil. Roast for about 30 – 40 minutes or until tender testing with a knife (cooking time will vary on size of the beets). Remove from oven and allow to cool enough to be able to handle. When cool thinly slice.
• Over medium heat sauté the beets searing both sides (this will help prevent excessive bleeding in the sandwich). Sprinkle with salt and pepper.
• Build the sandwich by placing a handful of arugula on a slice of bread, then a layer of beets, followed by the goat cheese. Top with another slice of bread.
• Spread butter on the top of the sandwich. Place sandwich in heated skillet buttered side down. Butter the other side. Cook over medium heat until both sides are golden brown, turning only once.

• Remove tops from beets, peel and cook in lightly salted boiling water until tender. Allow to cool. cut in half and then quarter each half.
• Peel the orange and then section as you would a grapefruit, using a knife to separate the membranes. working over a bowl to catch the juice.
• Zest the limes and set aside.
• Juice the limes into a bowl and add back the zest.
• Add onion, vinegar, and any juice from the orange.
• Drizzle in the olive oil and whisk.
• Add beets and toss well to coat.
• Season to taste with salt and pepper.
• Cover dish and allow to stand at room temperature for about one hour.

Serve

• Arrange arugula on a plate. Sprinkle with cilantro.
• Spoon beets and dressing over arugula, and scatter with orange segments and feta.