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Borscht

Served hot or cold, the beety, meaty soup will fill you up.

Prep Time: 25 min
Total Time: 4 hours 15 min
Makes: 6 servings

(6 ratings)

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3/4	pound beef boneless chuck, tip or round, cut into 1/2-inch cubes
1	smoked pork hock
4	cups water
1	can (10 1/2 ounces) condensed beef broth
1	teaspoon salt
1/4	teaspoon pepper
4	medium beets, cooked
1	large onion, sliced
2	garlic cloves, finely chopped
2	medium potatoes, cubed (2 cups)
3	cups shredded cabbage
2	teaspoons dill seed or 1 dill weed sprig
1	tablespoon pickling spice
1/4	cup red wine vinegar
3/4	cup sour cream
	Chopped fresh dill weed, if desired

Serve with...

Bread Machine Pumpernickel Bread
Total Time: 3 hours 40 min

MORE OPTIONS: 1 2

1.	Heat beef, pork, water, broth, salt and pepper to boiling in 4-quart Dutch oven; reduce heat. Cover and simmer 1 to 1 1/2 hours or until beef is tender.
2.	Shred beets, or cut into 1/4-inch strips. Remove pork from soup. Cool pork slightly. Remove pork from bone; cut pork into bite-size pieces.
3.	Stir pork, beets, onion, garlic, potatoes and cabbage into soup. Tie dill seed and pickling spice in cheesecloth bag, or place in tea ball, and add to soup. Cover and simmer 2 hours.
4.	Stir in vinegar. Simmer uncovered 10 minutes. Remove spice bag. Serve sour cream with soup. Sprinkle with dill weed.

Special Touch

Scoop some sour cream on top of the borscht. Using a knife, swirl the sour cream to create your own special design.

Time Saver

Substitute 2 cups canned beets (about one 15-ounce can) for the cooked beets and use packaged shredded cabbage (about 3/4 pound).

Nutrition Information:

1 Serving: Calories 265 (Calories from Fat 125 ); Total Fat 14 g (Saturated Fat 7 g); Cholesterol 60 mg; Sodium 820 mg; Total Carbohydrate 20 g (Dietary Fiber 3 g); Protein 18 g Percent Daily Value*: Vitamin A 6 %; Vitamin C 14 %; Calcium 6 %; Iron 12 % Exchanges: 1 Starch; 1 Vegetable; 2 Medium-Fat Meat
*Percent Daily Values are based on a 2,000 calorie diet.

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Borscht

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