Borshch with Beef and Pork Recipe

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Borshch with Beef and Pork
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Ingredients
26
Count
Nutrition
182
Calories
Total time
285
Minutes
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Ingredients:

Directions:

  1. Combine the beef, pork and water in a large stockpot and bring to a boil over high heat. Skim thoroughly and reduce the heat to low. Add the rest of the stock ingredients, and season with salt and pepper, to taste. Simmer partially covered, until the meat is tender, about 1 1/2 hours. Strain the stock, removing the meats. You should have 10 to 11 cups of stock. Discard the marrow bones. Cut the beef and the pork into 1 1/2-inch chunks, discarding the pork bones. Reserve the meats.
  2. While the stock is cooking, preheat the oven to 375 degrees F. Wrap the beets separately in aluminum foil and bake until a tip of a small knife slides in easily, about 45 minutes. Unwrap the beets, plunge them into a bowl of cold water, then slip off the skins. Grate the beets a 4-sided box grater or shred in a food processor, and set aside
  3. In a large, heavy soup pot, cook the bacon in the butter over medium heat until it renders its fat. Add the onion, carrot, and pepper, and saute until softened, about 7 minutes. Add the cabbage, and saute, stirring, for another 7 minutes. Add the stock, the potatoes, tomatoes, apple, and the reserved meats. Season with salt to taste, and simmer until the potatoes are almost tender, about 15 minutes. Stir in the reserved beets and cook the soup over medium-low heat until all the vegetables are soft and the flavors have melded, about 25 minutes more.
  4. With a mortar and pestle, pound the garlic, pepper, and parsley to a paste and add it to the soup. (If you don't have a mortar and pestle, just use ground pepper, crushed garlic and minced parsley.) Stir in the vinegar and the sugar, adjusting the balance of sweet and sour, to taste. Let the borshch stand for 10 minutes before serving (or better serve the next day.) To serve, add a teaspoon of sour cream to each bowl and sprinkle liberally with dill and scallions. Instruct the diners to mix the sour cream well into the soup.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 181.83 Kcal (761 kJ)
Calories from fat 51.69 Kcal
% Daily Value*
Total Fat 5.74g 9%
Cholesterol 37.74mg 13%
Sodium 109.81mg 5%
Potassium 608.78mg 13%
Total Carbs 21.7g 7%
Sugars 10.72g 43%
Dietary Fiber 4.95g 20%
Protein 12.38g 25%
Vitamin C 33mg 55%
Vitamin A 0.7mg 23%
Iron 1.9mg 11%
Calcium 86.6mg 9%
Amount Per 100 g
Calories 32.01 Kcal (134 kJ)
Calories from fat 9.1 Kcal
% Daily Value*
Total Fat 1.01g 9%
Cholesterol 6.64mg 13%
Sodium 19.33mg 5%
Potassium 107.18mg 13%
Total Carbs 3.82g 7%
Sugars 1.89g 43%
Dietary Fiber 0.87g 20%
Protein 2.18g 25%
Vitamin C 5.8mg 55%
Vitamin A 0.1mg 23%
Iron 0.3mg 11%
Calcium 15.3mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.3
    Points
  • 5
    PointsPlus

Good Points

  • low calorie,
  • low fat,
  • saturated fat free,
  • very low sodium,
  • low cholesterol

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