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Borscht
Borscht
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Prep Time:
25 minutes
Total Time:
4 hours 5 minutes
Enhance your Eastern European dish with aromatic pickling spice blend of allspice, bay leaves, cardamom, cinnamon, cloves, coriander, ginger, mustard seed, and peppercorns. Available at your local grocery store for an authentic touch!
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
  • 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
Instructions:
  • In a 4-quart Dutch oven, combine beef, pork hock, water, broth, salt, and pepper. Bring to a boil, then reduce heat, cover, and simmer for 1 to 1.5 hours until beef is tender.
  • Shred or cut beets into 1/4-inch strips. Set aside. Remove the pork hock from the soup and allow it to cool until easy to handle. Take the pork off the bone and dice into bite-size pieces.
  • Mix the pork, beets, cabbage, potatoes, onion, and garlic into the soup. Bundle the pickling spice and dill seed in a cheesecloth bag or tea ball; then add it to the soup. Cover and simmer for 2 hours.
  • Swirl in the vinegar, then gently simmer the soup uncovered for 10 minutes. Discard the spice bag, and serve the soup garnished with a dollop of sour cream and a sprinkle of fresh dill.

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