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Served hot or cold, the beety, meaty soup will fill you up.
Recipe by Progresso
This recipe has not been rated
Prep Time
25min
Total Time
4hrs15min
Servings
6servings
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Heat beef, pork, water, broth, salt and pepper to boiling in 4-quart Dutch oven; reduce heat. Cover and simmer 1 to 1 1/2 hours or until beef is tender.
Shred beets, or cut into 1/4-inch strips. Remove pork from soup. Cool pork slightly. Remove pork from bone; cut pork into bite-size pieces.
Stir pork, beets, onion, garlic, potatoes and cabbage into soup. Tie dill seed and pickling spice in cheesecloth bag, or place in tea ball, and add to soup. Cover and simmer 2 hours.
Stir in vinegar. Simmer uncovered 10 minutes. Remove spice bag. Serve sour cream with soup. Sprinkle with dill weed.
Scoop some sour cream on top of the borscht. Using a knife, swirl the sour cream to create your own special design.
Substitute 2 cups canned beets (about one 15-ounce can) for the cooked beets and use packaged shredded cabbage (about 3/4 pound).
*Percent Daily Values are based on a 2,000 calorie diet.
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