A Family Favorite - My Sister's Borscht

I have never tasted borscht that is as good as what my Sister makes. Over the past several years, I have tried many recipes... vegetarian, with beef, or with just beef stock... but they just don't cut it.  Hers is simply the best.

On a recent visit, my dear Sister offered to make a batch, so that I could see how she does it.  I really enjoy being in the kitchen with her, and it was a rare treat to chat and chop veggies together... The borscht was as delicious as what I remembered.  And, the secret is the pork, I think. 

Apparently this soup freezes well, and I can attest to the fact that it really tastes even better after sitting in the fridge overnight.  It makes a hearty, homey meal.  Enjoy!

My Sister's Best Borscht
Makes 6 servings

• 1 pound lean stewing pork, cut into 1 inch chunks
• 2 tsp canola oil
• 6 cups water
• dashes of salt and pepper
• 2 small red or white potatoes, unpeeled
• 1 large stalk celery
• 2 large carrots
• 1 medium onion
• 2 large beets, peeled
• greens from both beets
• 1 cup cabbage, chopped quite fine

1. Saute the chunks of pork in the oil, turning often to make sure they brown evenly.
2. Add 6 cups of water, along with a dash of salt and pepper.  Bring to boil, and then turn down heat and let simmer for about 1-1/2 to 2 hours, until meat is tender.
3. While meat is cooking, cut vegetables into 1 inch pieces, and set aside.
4. When meat is tender, add cut vegetables to the pot and cook another 2 hours.
5. To serve, ladle into bowls and top with sour cream.

Per serving, without sour cream.
Weight Watchers P+ = 5.
Calories 197; Protein 19g, Carbohydrate 17g, Fat 6g, Fibre 3g.

Note:
Cut the chunks of meat and veggies any size you like.  And, you could puree some after it has cooked, for a smoother texture.

Chopped veggies, set aside

A peek at the simmering goodness!

Dished up and ready to enjoy.

Printable Recipe