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Ingredients
- 3 lbs. ham hocks
- 1 bay leaf
- 1 onion, peeled and studded with 5 cloves
- 1 peeled carrot
- 1 celery stalk
- Salt and pepper to taste
- 3 quart. water
Directions
- STOCK: Bring all ingredients to a boil. Skim off foam. Cover the pot and allow to simmer 3 hrs. Remove vegetables and throw away. Remove ham hock and shred meat into broth when cold. Chill stock and skim off fat before using.
- BORSCHT: Saute/fry onion and garlic in some butter till limp. Add in carrots, turnip, tomatoes, salt, pepper and vinegar and saute/fry for 2 min. Add in 2 c. stock and beets. Simmer, covered, for 45 min.
- Meanwhile, bring the remaining stock to a boil, then add in cabbage and potatoes and simmer 15 min. When the beets are ready, dump them into the stock. Simmer at least 15 min.
- Season to taste with salt, pepper and vinegar. About 15 min before serving, add in sausage, cut into round slices. Garnish with lowfat sour cream and dill. Serve with piroshky. Serves 8.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 4395g | |
| Calories 1890 | |
| Calories from Fat 761 | 40% |
| Total Fat 84.45g | 106% |
| Saturated Fat 22.89g | 92% |
| Trans Fat 0.0g | |
| Cholesterol 966mg | 322% |
| Sodium 16650mg | 694% |
| Potassium 4133mg | 118% |
| Total Carbs 27.89g | 7% |
| Dietary Fiber 4.8g | 16% |
| Sugars 7.42g | 5% |
| Protein 239.46g | 383% |
