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Name: Borscht
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 1 Chopped Fresh Dill; 1 tb All purpose flour; 1 ds Ground pepper; 1/4 Medium Cabbage, shredded; 1 Large Onion, diced; 1/2 c White Beans; 1/4 c Cream or Milk; 2 lb Lean Pork Spareribs; 1 Sour cream; 4 Medium Beets, peeled, grated; 1 1/2 ts Salt; 1 Juice of 1/2 lemon

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INGREDIENTS

1 Chopped Fresh Dill
1 tb All purpose flour
1 ds Ground pepper
1/4 Medium Cabbage, shredded
1 Large Onion, diced
1/2 c White Beans
1/4 c Cream or Milk
2 lb Lean Pork Spareribs
1 Sour cream
4 Medium Beets, peeled, grated
1 1/2 ts Salt
1 Juice of 1/2 lemon

Servings

INSTRUCTIONS

Mary Pshyks Ukrainian beet soup is served with chopped fresh dill sprinkled on each bowlful and rye or black bread. Soak beans in cold water for two hours, drain, add more cold water to cover and simmer until tender, about two hours. Place spareribs in large pot of cold water, bring to a boil, skim off any surface scum, and simmer for about 20 minutes. Remove meat with slotted spoon, skim fat from stock and return meat to pot. Add beets, onion and salt and simmer until meat is cooked, about 45 minutes more. Add cooked beans and cabbage and cook until cabbage is tender, about 10 minutes. Blend cream and four and stir into soup. Continue cooking, stirring, until soup thickens slightly. Season to taste with salt, pepper and lemon juice. Serve hot with sour cream and dill. Six to eight servings. From The Gazette 91/01/30. Posted to MM-Recipes Digest V3 #305 Date: Thu, 7 Nov 1996 00:18:09 -0500 From: BobbieB1@aol.com

NOTES

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Borscht

1 Chopped Fresh Dill
1 tb All purpose flour
1 ds Ground pepper
1/4 Medium Cabbage, shredded
1 Large Onion, diced
1/2 c White Beans
1/4 c Cream or Milk
2 lb Lean Pork Spareribs
1 Sour cream
4 Medium Beets, peeled, grated
1 1/2 ts Salt
1 Juice of 1/2 lemon

Mary Pshyks Ukrainian beet soup is served with chopped fresh dill  sprinkled on each bowlful and rye or black bread. Soak beans in cold water  for two hours, drain, add more cold water to cover and simmer until tender,  about two hours. Place spareribs in large pot of cold water, bring to a  boil, skim off any surface scum, and simmer for about 20 minutes. Remove  meat with slotted spoon, skim fat from stock and return meat to pot. Add  beets, onion and salt and simmer until meat is cooked, about 45 minutes  more. Add cooked beans and cabbage and cook until cabbage is tender, about  10 minutes. Blend cream and four and stir into soup. Continue cooking,  stirring, until soup thickens slightly. Season to taste with salt, pepper  and lemon juice. Serve hot with sour cream and dill. Six to eight servings.  From The Gazette 91/01/30.  Posted to MM-Recipes Digest V3 #305    Date: Thu, 7 Nov 1996 00:18:09 -0500    From: BobbieB1@aol.com

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Nutrition

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Serving Size: 1 Serving (183g)
Recipe Makes: 6 Servings

Calories: 331
Calories from Fat: 169 (51%)

Amt Per Serving		% DV

	Total Fat 18.8g	25 %
	Saturated Fat 7g	35 %
	Monounsaturated Fat 7.5g
	Polyunsanturated Fat 2.3g
Cholesterol 94.3mg		29 %
Sodium 90.4mg		3 %
Potassium 631.2mg		17 %
Total Carbohydrate 6.5g		2 %
	Dietary Fiber 1.4g	6 %
	Sugars, other 5.1g
Protein 32.6g		47 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 331

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