Sweet & Sour Borscht
|Beets with leafy top||3 Medium|
|Lean boneless pork||1 Pound, trimmed of fat and cut into chunks|
|Salad oil||1 Tablespoon|
|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)|
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.
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.
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.