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Easy Borscht

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

Rating: This weblink has been rated 3 times with an average star rating of 4.7 Read Reviews (2)

Rate/Review | 300 people have saved this

Prep Time:
15 Min
Cook Time:
2 Hrs 20 Min
Ready In:
2 Hrs 35 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

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

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 517 | Total Fat: 33.1g | Cholesterol: 95mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 2, 2008 by mcmeg12 
Good and simple. Since I vegetarianized this, I used textured soy and two 'beef' bullion. Also... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 3, 2008 by THEDAD 
you have to enjoy the flavor of beets, but this is an outstanding dish. MORE

 
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