Beef / Pork

Borsch (Beet Soup) is for Dinner.

Borsch (Beet Soup) takes 90 minutes to prepare.

Borsch (Beet Soup) takes 240 minutes to cook.

Borsch (Beet Soup) makes 8 servings.

The ingredients for Borsch (Beet Soup) are:

1 1/2 # Short Ribs
Olive oil
4 C Beef Broth plus water to cover meat
1 t salt
1 med onion, chopped
3 med fresh Beets with tops, peeled and diced
2 carrots, sliced on the diagonal
1/2 C celery, sliced
Several sprigs fresh Dill
1 can Lima Beans
1 can diced tomatoes
1/2 C Vinegar
3 T flour
1/2 C sour cream
Additional sour cream to serve with soup

Here is how you make Borsch (Beet Soup):

In a large stock pot on low heat braise meat on all sides in a couple glugs of olive oil. Remove meat from pot to drain fat. Return meat to pot and add broth and water to cover about 1" above meat. Add salt, and simmer 2 1/2 hrs till meat is tender. While meat is cooking, cut vegtables. Add onions, beets, carrots, celery and dill, cooking an additional 30-40 minutes, till tender. Add lima beans, tomatoes and vinegar. Heat to boiling. In med dish combine sour cream with flour using small whisk. Add small amount of broth from soup to the sour cream mixture whisking to comobine. Continue adding broth until mixture can be blended into broth. Adjust flavor if necessary (add more vinegar, salt, dill etc). Remove meat to seperate bowl, removing from bones, to serve seperately (or you can cut up and put back into soup.Serve with additional sour cream, rye bread or parsleyed potatoes.Serving Size: Makes 8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user YOGOGIRL.

The nutritional information for Borsch (Beet Soup) is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 350.5

• Total Fat: 17.9 g
• Cholesterol: 65.9 mg
• Sodium: 1,764.9 mg
• Total Carbs: 24.3 g
• Dietary Fiber: 4.9 g
• Protein: 25.1 g