Easy Borscht

7 Reviews

Prep: 15 min
Cook: 2 hr 20 min
Ready In: 2 hr 35 min

“Great borscht, given to me by my 90yr old father-in-law, Vincent.” - by Dana Modzeleski

Ingredients

1 1/2 pounds new potatoes
2 pounds country style pork ribs, chopped
1/2 cup chopped onion
6 cups water, divided
2 (15 ounce) cans red beets, drained and chopped, juice reserved
2 cups sour cream
2 tablespoons red wine vinegar
salt and pepper to taste

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Metric US

Original recipe yields 6 servings

Directions

Bring a large pot of water to a boil. Add potatoes, and cook until tender, about 15 minutes.
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.
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.

Nutrition

Amount Per Serving (6 total)

Calories
517 cal
26%

Fat
33.1 g
51%

Carbs
34.7 g
11%

Based on a 2,000 calorie diet

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Reviews (7)

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mcmeg12

Oct. 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. ..." See moreAlso, 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."