Borscht
3/4 pound beef boneless chuck, tip or round, cut into 1/2-inch cubes
1 smoked pork hock
4 cups water
1 can (10 1/2 ounces) condensed beef broth
1 teaspoon salt
1/4 teaspoon pepper
4 medium beets, cooked
1 large onion, sliced
2 garlic cloves, finely chopped
2 medium potatoes, cubed (2 cups)
3 cups shredded cabbage
2 teaspoons dill seed or 1 dill weed sprig
1 tablespoon pickling spice
1/4 cup red wine vinegar
3/4 cup sour cream
Chopped fresh dill weed, if desired
Heat beef, pork, water, broth, salt and pepper to boiling in 4-quart Dutch oven; reduce heat. Cover and simmer 1 to 1 1/2 hours or until beef is tender. Shred beets, or cut into 1/4-inch strips. Remove pork from soup. Cool pork slightly. Remove pork from bone; cut pork into bite-size pieces. Stir pork, beets, onion, garlic, potatoes and cabbage into soup. Tie dill seed and pickling spice in cheesecloth bag, or place in tea ball, and add to soup. Cover and simmer 2 hours. Stir in vinegar. Simmer uncovered 10 minutes. Remove spice bag. Serve sour cream with soup. Sprinkle with dill weed.
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