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After watching an episode of The Americans I decided to try my hand at making Russian Borscht or beet soup. I read about 15 recipes and picked what I liked and rejected what I didn't like and came up with the recipe below which turned out really well.
4 beets peeled and cubed
1 cubed russet potato
1 cup julienne cabbage
1 onion chopped
3 cloves garlic
2 carrots sliced
1 1/2 packages Swanson Beef Stock
1 tbsp white vinegar
1 tbsp sugar
salt and pepper to taste
1 pork tenderloin cubed
1 dollop sour cream per serving
Brown the pork cubes in cooking oil quickly. Put everything except the pork and sour cream into a pot and start a simmer. After 10 minutes of simmer add the pork. Simmer for another 20 minutes. Serve with a dollop of sour cream. Serves six. It is hearty and healthy. No wonder the Russians like it so much.
4 beets peeled and cubed
1 cubed russet potato
1 cup julienne cabbage
1 onion chopped
3 cloves garlic
2 carrots sliced
1 1/2 packages Swanson Beef Stock
1 tbsp white vinegar
1 tbsp sugar
salt and pepper to taste
1 pork tenderloin cubed
1 dollop sour cream per serving
Brown the pork cubes in cooking oil quickly. Put everything except the pork and sour cream into a pot and start a simmer. After 10 minutes of simmer add the pork. Simmer for another 20 minutes. Serve with a dollop of sour cream. Serves six. It is hearty and healthy. No wonder the Russians like it so much.