Borsch

Serves:

Ingredients:

1 3/4-pound beef boneless chuc
1 lg Onion
2 Cl Garlic, chopped
2 md Potatoes, cubed
3 c Shredded cabbage
2 ts Dill seed or
1 Sprig fresh dill weed
1 tb Pickling spice
1/4 c Red wine vinegar
Cut into 1/4-inch strips
4 Cooked medium beets, shredde
Tip or round, cut into 1/2-
Slices
1 sm Pork hock
4 c Water
1 cn (10-1/2 ounce) condensed
Beef broth
1 ts Salt
1/4 ts Pepper
3/4 c Sour cream

Method:

Heat beef, pork, water, beef broth, salt and pepper to boiling in Dutch oven; reduce heat.
Cover and simmer 1 to 1-1/2 hours or until beef is tender.
Remove pork from soup.
Cool pork slightly.
Remove pork from bone and 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 10 minutes.
Remove spice bag.
Serve sour cream with soup.
Sprinkle with chopped fresh dill weed if desired.
6 SERVINGS (ABOUT 1-1/4 CUPS EACH); 400 CALORIES PER SERVING.