Serves: 6
1. Heat beef, pork, water, broth, salt and pepper to boiling in 4-quart Dutch oven reduce heat. Cover and simmer 1 hour to 1 hour 30 minutes or until beef is tender.
2. Shred beets, or cut into 1/4-inch strips. Remove pork from soup let stand until cool enough to handle. Remove pork from bone cut pork into bite-size pieces.
3. Stir pork, beets, onion, garlic, potatoes and cabbage into soup. Tie dill seed and pickling spice in cheesecloth bag or place in tea ball add to soup. Cover and simmer 2 hours.
4. Stir in vinegar. Simmer uncovered 10 minutes. Remove spice bag. Serve sour cream with soup. Sprinkle with chopped dill weed.
NUTRITION FACTS: 1 Serving (about 1 1/4 cups): Calories 275 (Calories from Fat 115) Fat 13g (Saturated 6g) Cholesterol 60mg Sodium 750mg Carbohydrate 22g (Dietary Fiber 3g) Protein 20g % DAILY VALUE: Vitamin A 4% Vitamin C 20% Calcium 6% Iron 16% DIET EXCHANGES: 2 Medium-Fat Meat 4 Vegetable 1/2 Fat
Slow Cooker Directions: Decrease water to 3 cups. Mix all ingredients except vinegar, sour cream and chopped dill weed in 4- to 6-quart slow cooker. Cover and cook on low heat setting 8 to 10 hours or until beef is tender. Remove pork hock let stand until cool enough to handle. Remove pork from bone cut into bite-size pieces. Stir pork and vinegar into soup. Cover and cook on low heat setting 10 minutes. Serve sour cream with soup. Sprinkle with chopped dill weed. 8 servings.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Borscht recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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