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Sweet & Sour Borscht

Chef.Foodie's picture
Ingredients
  Beets with leafy top 3 Medium
  Onion 1 Small
  Lean boneless pork 1 Pound, trimmed of fat and cut into chunks
  Salad oil 1 Tablespoon
  Carrots 2 Large
  Cabbage head 1⁄2 Small (Red / Green)
  Lemon juice 1⁄2 Cup (8 tbs)
  Sugar 2 1⁄2 Tablespoon
  Dill weed 1⁄4 Teaspoon
  Regular strength chicken broth 4 Cup (64 tbs)
  Water 2 Cup (32 tbs)
  Plain yogurt 1⁄4 Cup (4 tbs)
Directions

Insert metal blade.
Discard stems and coarse leaves from beets; reserve tender leaves.
Rinse and dry reserved leaves, then place in work bowl and process, using on-off pulses, until coarsely chopped.
Set aside.
Chop onion; set aside.
Grind pork, a portion at a time (or all at once in a large-capacity processor).
Heat oil in a 5-quart kettle over medium heat.
Add pork and onion; cook, stirring, until meat is browned.
Meanwhile, change to shredding disc.
Following directions, shred carrots; then shred raw beets for cooked beets.
Set aside.
Change to slicing disc and shred cabbage.
Add cabbage, carrots, beets and beet leaves, lemon juice, sugar, dill weed, broth, and water to browned meat in kettle.
Bring to a boil over high heat; then cover, reduce heat, and simmer until cabbage is tender to bite (about 45 minutes).
Season to taste with salt and pepper.
Ladle into individual bowls; pass yogurt to spoon into individual portions.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Stewed
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Healthy
Cook Time: 
50 Minutes

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