Russian Beet Soup (Borscht)

Yield: 6 servings

Ingredients

• 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

Instructions

1. Heat water and beans to boiling in Dutch oven; boil for 2 minutes.
2. Remove from heat; cover and let stand for 1 hour.
3. 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.
4. Shred beets or cut into 1/4 inch strips.
5. Remove pork from Dutch oven; cool slightly.
6. Remove pork from bone and trim fat; cut into bite-size pieces.
7. Add pork, beets, onions, garlic, potatoes and cabbage to beef mixture.
8. Tie dill seed and pickling spice in cheesecloth bag or place in tea ball; add to beef mixture.
9. Cover and simmer for 2 hours.
10. Stir in vinegar; simmer for 10 minutes.
11. Remove spice bag.
12. Serve with sour cream; sprinkle with minced dill weed, if desired.