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Borscht

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  • Prep Time 25 min
  • Total Time 4 hr 15 min
  • Servings 6

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

Ingredients

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

Directions

  • 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.

Expert Tips

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

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

NUTRITION INFORMATION PER SERVING

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

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