Easy Borscht

Easy Borscht

7
Dana  Modzeleski 0

"Great borscht, given to me by my 90yr old father-in-law, Vincent."

Ingredients 2 h 35 m {{adjustedServings}} servings 517 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 517 kcal
  • 26%
  • Fat:
  • 33.1 g
  • 51%
  • Carbs:
  • 34.7g
  • 11%
  • Protein:
  • 21.4 g
  • 43%
  • Cholesterol:
  • 95 mg
  • 32%
  • Sodium:
  • 677 mg
  • 27%

Based on a 2,000 calorie diet

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Directions

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  1. Bring a large pot of water to a boil. Add potatoes, and cook until tender, about 15 minutes.
  2. In another pot, simmer ribs and onions in 4 cups of water for 2 hours, or until ribs are tender. Remove ribs, and set aside. Skim fat from simmering liquid, and pour in beet juice. Add chopped pork and beets, and bring to a simmer.
  3. In a bowl, whisk sour cream together with 2 cups of water and the vinegar. Slowly stir into soup. Season to taste with salt and pepper. Serve over boiled potatoes.
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Reviews 7

  1. 10 Ratings

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mcmeg12
10/2/2008

Good and simple. Since I vegetarianized this, I used textured soy and two 'beef' bullion. Also added one carrot and two stalks of celery. I would recommend serving with a dollop of sour cream on top. Also, save yourself the dishes and use only one pot- add ingredients in this order: celery, carrots, potatoes, then beets so that they are all equally as soft. Borscht shouldn't feel chunky, but rather melt in your mouth.

Natasha
11/23/2010

I love borscht, I am originally from Ukraine where borscht is all you eat!

THEDAD
7/3/2008

you have to enjoy the flavor of beets, but this is an outstanding dish.