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Russian Beet Soup (Borscht)

Recipe 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

Method

Heat water and beans to boiling in Dutch oven; boil 2 minutes. Remove from heat; cover and let stand 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 2 hours.

Stir in vinegar; simmer 10 minutes.

Remove spice bag.

Serve with sour cream; sprinkle with minced dill weed, if desired.

Yields 6 servings.

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