Hearty Ham Borscht Recipes

HEARTY HAM BORSCHT

Hearty Ham Borscht image

I like to keep a big pot of this borscht simmering on the stove during busy times on the farm. That way, folks can dip into the kettle when they have a chance to sit down for a quick meal.

Provided by Taste of Home

Categories Lunch

Time 2h40m

Yield 14 servings (3-1/2 quarts).

Number Of Ingredients 12

Ingredients

1 meaty ham bone or 2 smoked ham hocks
6 cups water
2 cups cubed fully cooked ham
3 cups chopped cooked beets
1 can (14 ounces) pork and beans
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 cup frozen peas
1 cup chopped carrots
1 cup frozen cut green beans
1 medium onion, chopped
2 to 3 tablespoons snipped fresh dill or 1 tablespoon dill weed
Sour cream, optional

Steps:

Place ham bone and water in a Dutch oven or soup kettle; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Remove ham bone; allow to cool. , Remove meat from bone and cut into bite-size pieces; discard bone. Return meat to kettle. Add ham, beets, pork and beans, soup, peas, carrots, beans, onion and dill. Cover and simmer for 45 minutes or until vegetables are tender. Garnish with sour cream if desired.

Nutrition Facts : Calories 124 calories, Fat 4g fat (1g saturated fat), Cholesterol 19mg cholesterol, Sodium 572mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 3g fiber), Protein 9g protein.

HEARTY BORSCHT

Hearty Borscht image

Number Of Ingredients 14

Ingredients

4 cups water
1 potato medium, peeled and diced
1 ounce parsnip medium, peeled and diced (1 parsnip)
1 (8-ounce) can tomato sauce
1 (8-ounce) can beet sliced, coarsely chopped and liquid reserved
1 carrot medium, diced
1 onion small, chopped
2 tablespoons red wine vinegar
2 tablespoons beef bouillon
1 bay leaf small
1/2 cabbage small, chopped (about 2 cups)
1/4 teaspoon black pepper
3/4 cup sour cream Dairy
Chopped fresh dill or parsley

Steps:

1. In a large kettle or Dutch oven, place water, potato, parsnip, tomato sauce, beet liquid, carrot, onion, vinegar, bouillon granules, and bay leaf. Bring to a boil cover and cook over medium-low heat 20 minutes.2. Stir in chopped beets, cabbage, and pepper. Bring to a boil over medium-high heat reduce heat, cover, and simmer 15 minutes or until vegetables are tender. Remove bay leaf.3. Garnish each serving with a spoonful of sour cream and sprinkle with dill or parsley.NOTE: If desired, add 1 cup diced, cooked lean beef roast or round steak with cabbage for a heartier soup.

Nutrition Facts : Nutritional Facts Serves

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