Ingredients for A Better Borscht Beet Soup
- Pork Hock
- 1 cup water
- Garlic Cloves
- Seasoning Salt
- 1/2 tsp black pepper
- 2 medium yellow onions, chopped
- 2 celery stalks, chopped
- 3 carrots, peeled and chopped
- Green Beans
- 2 potatoes, peeled and chopped
- 4-5 medium beets, peeled and chopped
- 1 tsp salt
- Beet Leaves
- Sweet Peas
- 1/2 cup fresh dill, chopped
- Citric Acid
- sour cream (for serving)
- 1 lb beef, cut into 1 inch cubes (or you can use beef short ribs or stew meat)
- 1 tbsp olive oil
- 1/2 head green cabbage, chopped
- 1 (14.5 ounce) can crushed tomatoes
- 8 cups beef broth
- 2 tbsp white vinegar
- 2 tbsp sugar
- 3 bay leaves
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How to Make A Better Borscht Beet Soup
- In a large pot or Dutch oven, combine the beets, potatoes, carrots, onion, and cabbage.
- Add the crushed tomatoes, beef broth, water, vinegar, sugar, salt, pepper, and bay leaves.
- Bring the mixture to a boil, then reduce heat and simmer for 1 hour, or until the vegetables are tender.
- Remove the bay leaves.
- Stir in the fresh dill.
- Taste and adjust seasoning as needed.
- Serve hot, topped with a dollop of sour cream, if desired.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
24g
Fat
0g
Carbs
5g
