Borsch

Recipe Ingredients

• 1.00 3/4-pound beef boneless chuc
• Tip or round, cut into 1/2-
• Slices
• 1.00 sm Pork hock
• 4.00 c Water
• 1.00 cn (10-1/2 ounce) condensed
• Beef broth
• 1.00 ts Salt
• 0.25 ts Pepper
• 4.00 Cooked medium beets, shredde
• Cut into 1/4-inch strips
• 1.00 lg Onion
• 2.00 Cl Garlic, chopped
• 2.00 md Potatoes, cubed
• 3.00 c Shredded cabbage
• 2.00 ts Dill seed or
• 1.00 Sprig fresh dill weed
• 1.00 tb Pickling spice
• 0.25 c Red wine vinegar
• 0.75 c Sour cream

Recipe Directions

• Heat beef, pork, water, beef broth, salt and pepper to boiling in Dutch oven; reduce heat.


• Cover and simmer 1 to 1-1/2 hours or until beef is tender.


• Remove pork from soup.


• Cool pork slightly.


• Remove pork from bone and cut pork into bite-size pieces.


• 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.


• Stir in vinegar.


• Simmer 10 minutes.


• Remove spice bag.


• Serve sour cream with soup.


• Sprinkle with chopped fresh dill weed if desired.


• 6 SERVINGS (ABOUT 1-1/4 CUPS EACH); 400 CALORIES PER SERVING.

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