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Sweet & Sour Borscht Recipe
|Beets with leafy top||3 Medium|
|Lean boneless pork||1 Pound, trimmed of fat and cut into chunks|
|Salad oil||1 Tablespoon|
|Cabbage head||1⁄2 Small (Red / Green)|
|Lemon juice||1⁄2 Cup (8 tbs)|
|Sugar||2 1⁄2 Tablespoon|
|Dill weed||1⁄4 Teaspoon|
|Regular strength chicken broth||4 Cup (64 tbs)|
|Water||2 Cup (32 tbs)|
|Plain yogurt||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 1872 Calories from Fat 740
% Daily Value*
Total Fat 83 g127%
Saturated Fat 24.3 g121.6%
Trans Fat 0.3 g
Cholesterol 279.5 mg93.2%
Sodium 3461.8 mg144.2%
Total Carbohydrates 174 g58.1%
Dietary Fiber 35.1 g140.4%
Sugars 124.1 g
Protein 116 g231.9%
Vitamin A 493.2% Vitamin C 276.4%
Calcium 39.2% Iron 68.8%
*Based on a 2000 Calorie diet
Discard stems and coarse leaves from beets; reserve tender leaves.
Rinse and dry reserved leaves, then place in work bowl and process, using on-off pulses, until coarsely chopped.
Chop onion; set aside.
Grind pork, a portion at a time (or all at once in a large-capacity processor).
Heat oil in a 5-quart kettle over medium heat.
Add pork and onion; cook, stirring, until meat is browned.
Meanwhile, change to shredding disc.
Following directions, shred carrots; then shred raw beets for cooked beets.
Change to slicing disc and shred cabbage.
Add cabbage, carrots, beets and beet leaves, lemon juice, sugar, dill weed, broth, and water to browned meat in kettle.
Bring to a boil over high heat; then cover, reduce heat, and simmer until cabbage is tender to bite (about 45 minutes).
Season to taste with salt and pepper.
Ladle into individual bowls; pass yogurt to spoon into individual portions.