Menu

Borscht

  • Save Recipe
Borscht
  • Prep 25 min
  • Total 4 hr 5 min
  • Servings 6
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
This recipe for a traditional favorite from Russia and Poland calls for mixed pickling spice, which is available at most grocery stores. It usually includes a fragrant combination of coarse pieces of allspice, bay leaves, cardamom, cinnamon, cloves, coriander, ginger, mustard seed and peppercorns.
Updated Dec 11, 2013

Ingredients

  • 3/4 lb boneless beef chuck, tip or round roast, cut into 1/2-inch cubes
  • 1 smoked pork hock
  • 4 cups water
  • 1 can (10 1/2 oz) condensed beef broth
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 medium beets, cooked, or 1 can (15 oz) sliced beets, drained
  • 3 cups shredded green cabbage
  • 2 medium potatoes, peeled, cubed (2 cups)
  • 1 large onion, sliced
  • 2 cloves garlic, finely chopped
  • 1 tablespoon mixed pickling spice
  • 2 teaspoons dill seed or 1 sprig fresh dill weed
  • 1/4 cup red wine vinegar
  • 3/4 cup sour cream
  • Chopped fresh dill weed, if desired
Make With
Make With
Progresso Broth

Steps

  • 1
    In 4-quart Dutch oven, place beef, pork hock, water, broth, salt and pepper. Heat to boiling; reduce heat. Cover; simmer 1 hour to 1 hour 30 minutes or until beef is tender.
  • 2
    Shred beets, or cut into 1/4-inch strips. Remove pork hock from soup; let stand until cool enough to handle. Remove pork from bone; cut pork into bite-size pieces.
  • 3
    Stir pork, beets, cabbage, potatoes, onion and garlic into soup. Tie pickling spice and dill seed in cheesecloth bag or place in tea ball; add to soup. Cover; simmer 2 hours.
  • 4
    Stir in vinegar. Simmer uncovered 10 minutes. Remove spice bag. Serve soup with sour cream. Sprinkle with fresh dill.

Tips from the Betty Crocker Kitchens

  • tip 1
    Slow Cooker Directions: Decrease water to 3 cups. Shred beets, or cut into 1/4-inch strips. Spray 4- to 6-quart slow cooker with cooking spray. In slow cooker, mix all ingredients except vinegar, sour cream and fresh dill. Cover; cook on Low heat setting 8 to 10 hours. Remove pork hock and cut pork as directed in Step 2. Stir pork and vinegar into soup. Cover; cook on Low heat setting 10 minutes. Serve soup with sour cream. Sprinkle with fresh dill.

Nutrition

270 Calories, 14g Total Fat, 18g Protein, 18g Total Carbohydrate, 7g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
270
Calories from Fat
130
Total Fat
14g
22%
Saturated Fat
7g
33%
Trans Fat
0g
Cholesterol
60mg
20%
Sodium
810mg
34%
Potassium
640mg
18%
Total Carbohydrate
18g
6%
Dietary Fiber
3g
12%
Sugars
7g
Protein
18g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
15%
15%
Calcium
8%
8%
Iron
15%
15%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 4 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
© 2021 ®/TM General Mills All Rights Reserved