BORSCHT

Borscht image

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.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 4h5m

Yield 6

Number Of Ingredients 16

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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

Steps:

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.
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.
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.
Stir in vinegar. Simmer uncovered 10 minutes. Remove spice bag. Serve soup with sour cream. Sprinkle with fresh dill.

Nutrition Facts : Calories 270, Carbohydrate 18 g, Cholesterol 60 mg, Fat 1/2, Fiber 3 g, Protein 18 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 810 mg, Sugar 7 g, TransFat 0 g