🕷️ Crawler Inspector

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Direct Parameter Lookup

Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 187 (from laksa192)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa187.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://www.foodandwine.com/recipes/beef-beet-and-cabbage-borscht\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.foodandwine.com/recipes/beef-beet-and-cabbage-borscht\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.foodandwine.com\/recipes\/beef-beet-and-cabbage-borscht","crawl_time":1775701729,"first_indexed_time":1525965421,"http_code":200,"src_unparsed":"com,foodandwine!www,\/recipes\/beef-beet-and-cabbage-borscht s443","src_root_hash":"14720943955733791187","history_drop_reason":null,"meta_title":"Beef, Beet and Cabbage Borscht Recipe - Andrew Zimmern","meta_descriptions":["This hearty dish stars rich short rib chunks and a host of winter veggies, in addition to the earthy beets of a classic borscht."],"attrs_boilerpipe_text":"prepare the short ribs\nIn a heavy medium pot, heat the oil. Add the short ribs and cook until browned all over, about 5 minutes. Add the wine and stock and bring to a boil. Cover and simmer over moderate heat, stirring occasionally, until the meat is very tender, about 2 hours. Transfer the short ribs to a baking sheet and let cool. Strain the broth through a fine sieve. Discard the beef bones and dice the meat.\nmeanwhile, prepare the borscht\nWrap the juniper berries, peppercorns, coriander seeds, dill, oregano and parsley sprigs in a double layer of cheesecloth and tie tightly into a bundle. In a large pot, melt the butter. Add the beets, rutabaga, leek, onion, carrots, celery, cabbage and the herb-spice bundle. Cook, stirring occasionally, until the vegetables begin to soften and the cabbage is wilted, about 15 minutes. Add the tomatoes and wine and simmer for 2 minutes.\nStir in the strained beef broth and simmer until the vegetables are tender, about 1 hour. Stir in the vinegar and the chopped meat and simmer for 15 minutes. Season with salt and pepper. Serve the borscht with sour cream, chopped dill and horseradish.","attrs_markdown":"\n\n[Skip to content](https:\/\/www.foodandwine.com\/recipes\/beef-beet-and-cabbage-borscht#main)\n\n[Food & Wine](https:\/\/www.foodandwine.com\/)\n\nSave\n\nRate\n\n- Please fill out this field.\n- [Newsletters](https:\/\/www.foodandwine.com\/recipes\/beef-beet-and-cabbage-borscht)\n- [Sweepstakes](https:\/\/www.foodandwine.com\/sweepstakes)\n- [Subscribe](https:\/\/www.foodandwine.com\/recipes\/beef-beet-and-cabbage-borscht)\n- [My Saves](https:\/\/www.myrecipes.com\/)\n\n[Food & Wine](https:\/\/www.foodandwine.com\/)\n\nPlease fill out this field.\n\n- [Food](https:\/\/www.foodandwine.com\/food-7499700)\n  Food\n  \n  - [Recipes](https:\/\/www.foodandwine.com\/recipes)\n  - [Ingredients](https:\/\/www.foodandwine.com\/ingredients)\n  - [Cooking Techniques](https:\/\/www.foodandwine.com\/cooking-techniques)\n  - [World Cuisines](https:\/\/www.foodandwine.com\/recipes\/cuisine)\n  - [Holidays & Occasions](https:\/\/www.foodandwine.com\/holidays-events)\n  - 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[Global Tastemakers](https:\/\/www.foodandwine.com\/global-tastemakers-7496846)\n\n[About Us](https:\/\/www.foodandwine.com\/about-us-6373913)\n\n[Subscribe](https:\/\/www.foodandwine.com\/recipes\/beef-beet-and-cabbage-borscht)\n\n- [Recipes](https:\/\/www.foodandwine.com\/recipes)\n- [Dinner](https:\/\/www.foodandwine.com\/recipes\/dinner)\n- [Meat Dishes](https:\/\/www.foodandwine.com\/meat-dishes-7497037)\n- [Beef Main Course](https:\/\/www.foodandwine.com\/beef-main-course-7497043)\n\n# Beef, Beet and Cabbage Borscht\n5\\.0\n\n(1)\n\n**[Andrew Zimmern’s Kitchen Adventures](https:\/\/www.foodandwine.com\/andrew-zimmern\/ \"Andrew Zimmern's Kitchen Adventures\")**This was all I ever wanted to eat growing up, and I still crave it more than I care to admit. This Eastern European cabbage soup is really more of a *schi* than a borscht, but why quibble over names? In America in the ’60s, unless you were Russian, this was borscht. Funny how that works. It’s a meal in a bowl to be sure, but small portions are a great starter. I have been making this for decades; it’s a battle-tested classic. *—Andrew Zimmern* **Slideshow:** [Hearty Stews](https:\/\/www.foodandwine.com\/slideshows\/hearty-stews \"Hearty Stews\")\n\nBy\n\n[Andrew Zimmern](https:\/\/www.foodandwine.com\/author\/andrew-zimmern)\n\n![Andrew Zimmern in the kitchen]()\n\n![Andrew Zimmern in the kitchen](https:\/\/www.foodandwine.com\/thmb\/-2i2ZpaRJAa6dQFUCjuJwM2YtQU=\/200x200\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/Andrew-Zimmern-in-the-kitchen-2000-beb9cc713c054668ae223f1eca368039.jpg)\n\n[Andrew Zimmern](https:\/\/www.foodandwine.com\/author\/andrew-zimmern)\n\nAndrew Zimmern is an Emmy-winning and James Beard Award-winning TV personality, chef, writer, and social justice advocate.\n\n[Food & Wine's Editorial Guidelines](https:\/\/www.foodandwine.com\/about-us-6373913#toc-editorial-policies)\n\nUpdated on May 31, 2017\n\nSave\n\nRate\n\nShare\n\nClose\n\n![Beef, Beet and Cabbage Borscht](https:\/\/www.foodandwine.com\/thmb\/yTGcb-kTvBJRwbG2SOTONAggmuU=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/201303-xl-beet-and-cabbage-borscht-2000-af80a1715a6440838e3dcf6621b9abac.jpg)\n\n![Beef, Beet and Cabbage Borscht](https:\/\/www.foodandwine.com\/thmb\/yTGcb-kTvBJRwbG2SOTONAggmuU=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/201303-xl-beet-and-cabbage-borscht-2000-af80a1715a6440838e3dcf6621b9abac.jpg)\n\nCredit: © Stephanie Meyer\n\nActive Time:\n\n45 mins\n\nTotal Time:\n\n4 hrs\n\nYield:\n\n6 to 8\n\nKeep Screen Awake\n\n## Ingredients\n1\/2x\n\n1x\n\n2x\n\nOops! Something went wrong. Our team is working on it.\n\nshort ribs\n\n- 2 tablespoons vegetable oil\n- 3 pounds English-cut beef short ribs\n- 1\/2 cup dry red wine\n- 8 cups beef stock, chicken stock or low-sodium chicken broth\n\nborscht\n\n- 1\/2 tablespoon juniper berries\n- 1\/2 tablespoon whole black peppercorns\n- 1\/2 tablespoon whole coriander seeds\n- 2 dill sprigs\n- 2 oregano sprigs\n- 2 parsley sprigs\n- 2 tablespoons unsalted butter\n- 3 beets (1 1\/2 pounds), peeled and diced\n- 1 small rutabaga (1\/2 pound), peeled and diced\n- 1 leek, diced\n- 1 small onion, diced (1 cup)\n- 1\/2 pound carrots, diced\n- 2 celery ribs, diced\n- 1\/2 head savoy cabbage (1 pound), cored and shredded\n- Half of a 14-ounce can chopped tomatoes and their juices\n- 1\/2 cup dry red wine\n- 2 tablespoons red wine vinegar\n- Kosher salt\n- Freshly ground pepper\n- Sour cream, chopped dill and grated horseradish, for serving\n\n## Directions\n### prepare the short ribs\n1. In a heavy medium pot, heat the oil. Add the short ribs and cook until browned all over, about 5 minutes. Add the wine and stock and bring to a boil. Cover and simmer over moderate heat, stirring occasionally, until the meat is very tender, about 2 hours. Transfer the short ribs to a baking sheet and let cool. Strain the broth through a fine sieve. Discard the beef bones and dice the meat.\n### meanwhile, prepare the borscht\n1. Wrap the juniper berries, peppercorns, coriander seeds, dill, oregano and parsley sprigs in a double layer of cheesecloth and tie tightly into a bundle. In a large pot, melt the butter. Add the beets, rutabaga, leek, onion, carrots, celery, cabbage and the herb-spice bundle. Cook, stirring occasionally, until the vegetables begin to soften and the cabbage is wilted, about 15 minutes. Add the tomatoes and wine and simmer for 2 minutes.\n2. Stir in the strained beef broth and simmer until the vegetables are tender, about 1 hour. Stir in the vinegar and the chopped meat and simmer for 15 minutes. Season with salt and pepper. Serve the borscht with sour cream, chopped dill and horseradish.\n\nOriginally appeared: July 2013\n\nSave\n\nRate\n\nLoading shell for RecipesUgcThreaded1 Vue component in Globe.\n\n## Related Articles\n[![Skirt Steaks with Carrot Puree and Braised Cabbage]() ![Skirt Steaks with Carrot Puree and Braised Cabbage](https:\/\/www.foodandwine.com\/thmb\/oO0ijA6_aBSgYtCG4siYHHHSP4s=\/282x188\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/Skirt-Steaks-With-Carrot-Puree-and-Braised-Cabbage-FT-RECIPE1021-85c9b183355a43ab875774bfe18e26ee.jpg) Pan-Seared Skirt Steaks with Carrot Puree and Braised Cabbage 55 mins](https:\/\/www.foodandwine.com\/recipes\/pan-seared-skirt-steaks-with-carrot-puree-and-braised-cabbage)\n\n[![Beet and Red Cabbage Borscht]() ![Beet and Red Cabbage 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Us](https:\/\/www.foodandwine.com\/about-us-6373913)\n- [Editorial Guidelines](https:\/\/www.foodandwine.com\/about-us-6373913#toc-editorial-policies)\n- [Product Vetting](https:\/\/www.foodandwine.com\/about-us-6373913#toc-product-reviews)\n- [Privacy Policy](https:\/\/www.people.inc\/brands-privacy)\n- [Terms of Service](https:\/\/www.people.inc\/brands-termsofservice)\n- [Advertise](https:\/\/www.people.inc\/advertising)\n- [Careers](https:\/\/www.people.inc\/careers)\n- [Contact](https:\/\/www.people.inc\/contact)\n- [Manage Your Magazine Subscription](https:\/\/w1.buysub.com\/servlet\/CSGateway?cds_mag_code=FAW)\n- [Magazine Subscription Help](https:\/\/www.foodandwine.com\/about-us-6373913#toc-contact-us)\n\nFood & Wine is part of the [People Inc.](https:\/\/www.people.inc\/) publishing family.\n\nPlease review our updated [Terms of Service](https:\/\/www.people.inc\/brands-termsofservice).\n\nNewsletter Sign Up\n\nNewsletter Sign Up","attrs_readable_markdown":"### prepare the short ribs\n1. In a heavy medium pot, heat the oil. Add the short ribs and cook until browned all over, about 5 minutes. Add the wine and stock and bring to a boil. Cover and simmer over moderate heat, stirring occasionally, until the meat is very tender, about 2 hours. Transfer the short ribs to a baking sheet and let cool. Strain the broth through a fine sieve. Discard the beef bones and dice the meat.\n### meanwhile, prepare the borscht\n1. Wrap the juniper berries, peppercorns, coriander seeds, dill, oregano and parsley sprigs in a double layer of cheesecloth and tie tightly into a bundle. In a large pot, melt the butter. Add the beets, rutabaga, leek, onion, carrots, celery, cabbage and the herb-spice bundle. Cook, stirring occasionally, until the vegetables begin to soften and the cabbage is wilted, about 15 minutes. Add the tomatoes and wine and simmer for 2 minutes.\n2. Stir in the strained beef broth and simmer until the vegetables are tender, about 1 hour. Stir in the vinegar and the chopped meat and simmer for 15 minutes. Season with salt and pepper. Serve the borscht with sour cream, chopped dill and horseradish.","meta_canonical":null}

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Meta Title	Beef, Beet and Cabbage Borscht Recipe - Andrew Zimmern
Meta Description	This hearty dish stars rich short rib chunks and a host of winter veggies, in addition to the earthy beets of a classic borscht.
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Boilerpipe Text	prepare the short ribs In a heavy medium pot, heat the oil. Add the short ribs and cook until browned all over, about 5 minutes. Add the wine and stock and bring to a boil. Cover and simmer over moderate heat, stirring occasionally, until the meat is very tender, about 2 hours. Transfer the short ribs to a baking sheet and let cool. Strain the broth through a fine sieve. Discard the beef bones and dice the meat. meanwhile, prepare the borscht Wrap the juniper berries, peppercorns, coriander seeds, dill, oregano and parsley sprigs in a double layer of cheesecloth and tie tightly into a bundle. In a large pot, melt the butter. Add the beets, rutabaga, leek, onion, carrots, celery, cabbage and the herb-spice bundle. Cook, stirring occasionally, until the vegetables begin to soften and the cabbage is wilted, about 15 minutes. Add the tomatoes and wine and simmer for 2 minutes. Stir in the strained beef broth and simmer until the vegetables are tender, about 1 hour. Stir in the vinegar and the chopped meat and simmer for 15 minutes. Season with salt and pepper. Serve the borscht with sour cream, chopped dill and horseradish.
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This Eastern European cabbage soup is really more of a schi than a borscht, but why quibble over names? In America in the ’60s, unless you were Russian, this was borscht. Funny how that works. It’s a meal in a bowl to be sure, but small portions are a great starter. I have been making this for decades; it’s a battle-tested classic. —Andrew Zimmern Slideshow: [Hearty Stews](https://www.foodandwine.com/slideshows/hearty-stews "Hearty Stews") By [Andrew Zimmern](https://www.foodandwine.com/author/andrew-zimmern) ![Andrew Zimmern in the kitchen]() ![Andrew Zimmern in the kitchen](https://www.foodandwine.com/thmb/-2i2ZpaRJAa6dQFUCjuJwM2YtQU=/200x200/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/Andrew-Zimmern-in-the-kitchen-2000-beb9cc713c054668ae223f1eca368039.jpg) [Andrew Zimmern](https://www.foodandwine.com/author/andrew-zimmern) Andrew Zimmern is an Emmy-winning and James Beard Award-winning TV personality, chef, writer, and social justice advocate. [Food & Wine's Editorial Guidelines](https://www.foodandwine.com/about-us-6373913#toc-editorial-policies) Updated on May 31, 2017 Save Rate Share Close ![Beef, Beet and Cabbage Borscht](https://www.foodandwine.com/thmb/yTGcb-kTvBJRwbG2SOTONAggmuU=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/201303-xl-beet-and-cabbage-borscht-2000-af80a1715a6440838e3dcf6621b9abac.jpg) ![Beef, Beet and Cabbage Borscht](https://www.foodandwine.com/thmb/yTGcb-kTvBJRwbG2SOTONAggmuU=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/201303-xl-beet-and-cabbage-borscht-2000-af80a1715a6440838e3dcf6621b9abac.jpg) Credit: © Stephanie Meyer Active Time: 45 mins Total Time: 4 hrs Yield: 6 to 8 Keep Screen Awake ## Ingredients 1/2x 1x 2x Oops! Something went wrong. Our team is working on it. short ribs - 2 tablespoons vegetable oil - 3 pounds English-cut beef short ribs - 1/2 cup dry red wine - 8 cups beef stock, chicken stock or low-sodium chicken broth borscht - 1/2 tablespoon juniper berries - 1/2 tablespoon whole black peppercorns - 1/2 tablespoon whole coriander seeds - 2 dill sprigs - 2 oregano sprigs - 2 parsley sprigs - 2 tablespoons unsalted butter - 3 beets (1 1/2 pounds), peeled and diced - 1 small rutabaga (1/2 pound), peeled and diced - 1 leek, diced - 1 small onion, diced (1 cup) - 1/2 pound carrots, diced - 2 celery ribs, diced - 1/2 head savoy cabbage (1 pound), cored and shredded - Half of a 14-ounce can chopped tomatoes and their juices - 1/2 cup dry red wine - 2 tablespoons red wine vinegar - Kosher salt - Freshly ground pepper - Sour cream, chopped dill and grated horseradish, for serving ## Directions ### prepare the short ribs 1. In a heavy medium pot, heat the oil. Add the short ribs and cook until browned all over, about 5 minutes. Add the wine and stock and bring to a boil. Cover and simmer over moderate heat, stirring occasionally, until the meat is very tender, about 2 hours. Transfer the short ribs to a baking sheet and let cool. Strain the broth through a fine sieve. Discard the beef bones and dice the meat. ### meanwhile, prepare the borscht 1. Wrap the juniper berries, peppercorns, coriander seeds, dill, oregano and parsley sprigs in a double layer of cheesecloth and tie tightly into a bundle. In a large pot, melt the butter. Add the beets, rutabaga, leek, onion, carrots, celery, cabbage and the herb-spice bundle. Cook, stirring occasionally, until the vegetables begin to soften and the cabbage is wilted, about 15 minutes. Add the tomatoes and wine and simmer for 2 minutes. 2. Stir in the strained beef broth and simmer until the vegetables are tender, about 1 hour. Stir in the vinegar and the chopped meat and simmer for 15 minutes. Season with salt and pepper. Serve the borscht with sour cream, chopped dill and horseradish. Originally appeared: July 2013 Save Rate Loading shell for RecipesUgcThreaded1 Vue component in Globe. ## Related Articles [![Skirt Steaks with Carrot Puree and Braised Cabbage]() ![Skirt Steaks with Carrot Puree and Braised Cabbage](https://www.foodandwine.com/thmb/oO0ijA6_aBSgYtCG4siYHHHSP4s=/282x188/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/Skirt-Steaks-With-Carrot-Puree-and-Braised-Cabbage-FT-RECIPE1021-85c9b183355a43ab875774bfe18e26ee.jpg) Pan-Seared Skirt Steaks with Carrot Puree and Braised Cabbage 55 mins](https://www.foodandwine.com/recipes/pan-seared-skirt-steaks-with-carrot-puree-and-braised-cabbage) [![Beet and Red Cabbage Borscht]() ![Beet and Red Cabbage Borscht](https://www.foodandwine.com/thmb/UHHeg40GQ-kHDbiBtPJEiwtmSf0=/282x188/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/fw200612_borscht-HD-fw200612_borscht-2fd4ecff590c4cf4b80f88ae9fdb975c.jpg) Beet and Red Cabbage Borscht 6 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Readable Markdown	### prepare the short ribs 1. In a heavy medium pot, heat the oil. Add the short ribs and cook until browned all over, about 5 minutes. Add the wine and stock and bring to a boil. Cover and simmer over moderate heat, stirring occasionally, until the meat is very tender, about 2 hours. Transfer the short ribs to a baking sheet and let cool. Strain the broth through a fine sieve. Discard the beef bones and dice the meat. ### meanwhile, prepare the borscht 1. Wrap the juniper berries, peppercorns, coriander seeds, dill, oregano and parsley sprigs in a double layer of cheesecloth and tie tightly into a bundle. In a large pot, melt the butter. Add the beets, rutabaga, leek, onion, carrots, celery, cabbage and the herb-spice bundle. Cook, stirring occasionally, until the vegetables begin to soften and the cabbage is wilted, about 15 minutes. Add the tomatoes and wine and simmer for 2 minutes. 2. Stir in the strained beef broth and simmer until the vegetables are tender, about 1 hour. Stir in the vinegar and the chopped meat and simmer for 15 minutes. Season with salt and pepper. Serve the borscht with sour cream, chopped dill and horseradish.
Shard	187 (laksa)
Root Hash	14720943955733791187
Unparsed URL	com,foodandwine!www,/recipes/beef-beet-and-cabbage-borscht s443