Borscht

Soooo yeah...the last post was last year! I guess it's high time I posted something. I had never made borscht before this, and I thought it was worth a try. It was yuuuumy! We made ours sans meat, but you could totally add meat if you'd like!

Borscht

4

cups water

1

can (10.5 oz) condensed beef broth

1/2

teaspoon salt

1/4

teaspoon pepper

4

medium beets, cooked

1

large onion, sliced

2

cloves garlic, finely chopped

2

medium potatoes, cubed (2 cups)

2

teaspoons dill seed or 1 sprig dill weed

1

tablespoon pickling spice

1/4

cup red wine vinegar

3/4

cup sour cream

Chopped fresh dill weed, if desired

1. In 4-quart Dutch oven, heat water, broth, salt and pepper to boiling; reduce heat. 
2. Shred beets, or cut into 1/4-inch strips. 
3. Stir pork, beets, onion, garlic, potatoes and cabbage into soup. Tie dill seed and pickling spice in cheesecloth bag or place in tea ball; add to soup. Cover and simmer 2 hours.
4. Stir in vinegar. Simmer uncovered 10 minutes. Remove spice bag. Serve sour cream with soup. Sprinkle with chopped dill weed.

Makes 6 servings 

Source: Betty Crocker