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Russian Beet Soup (Borscht)
6 cups water
1/2 cup dried navy beans
1 pound beef boneless chuck, tip or round, cut into 1/2-inch cubes
1 smoked pork hock
1 (10 1/2 ounce) can condensed beef broth
2 1/2 teaspoons salt
1/4 teaspoon pepper
6 medium beets, cooked
2 medium onions, sliced
2 cloves garlic, chopped
2 medium potatoes, cut into 1/2-inch cubes
3 cups shredded cabbage
2 teaspoons dill seed or 1 sprig dill weed
1 tablespoon pickling spice
1/4 cup red wine vinegar
1 cup dairy sour cream
Heat water and beans to boiling in Dutch oven; boil for 2 minutes.
Remove from heat; cover and let stand for 1 hour.
Add beef, pork, beef broth, salt and pepper to beans. Heat to boiling; reduce heat. Cover and simmer until beef is tender 1 to 1 1/2 hours.
Shred beets or cut into 1/4-inch strips.
Remove pork from Dutch oven; cool slightly.
Remove pork from bone and trim fat; cut into bite-size pieces.
Add pork, beets, onions, garlic, potatoes and cabbage to beef mixture.
Tie dill seed and pickling spice in cheesecloth bag or place in tea ball; add to beef mixture.
Cover and simmer for 2 hours.
Stir in vinegar; simmer for 10 minutes.
Remove spice bag.
Serve with sour cream; sprinkle with minced dill weed, if desired.
Yield: 6 servings
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