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
- Saute the chunks of pork in the oil, turning often to make sure they brown evenly.
- 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.
- While meat is cooking, cut vegetables into 1 inch pieces, and set aside.
- When meat is tender, add cut vegetables to the pot and cook another 2 hours.
- To serve, ladle into bowls and top with 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.
