| russian Beet Soup (borscht ) 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 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. |
