Easy Borscht recipe

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Ingredients

1 ½ pounds new potatoes
2 pounds country style pork ribs, chopped
½ 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

Nutrition Info

517.2 calories
carbohydrate: 34.7 g
cholesterol: 94.6 mg
fat: 33.1 g
fiber: 4.3 g
protein: 21.4 g
saturatedFat: 16.1 g
servingSize: -
sodium: 677.3 mg
sugar: 10 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

6 servings

Recipe Note

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

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