Monday, November 5, 2012

Ukrainian Red Borscht



Ukrainian Red Borscht
  • 1 (16 ounce) package pork sausage or you can use a pork or beef roast chopped
  • 3 medium beets, peeled and shredded
  • 3 carrots, peeled and shredded
  • 3 medium baking potatoes, peeled and cubed
  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped
  • 1/2 medium head cabbage, cored and shredded
  • 1 (8 ounce) can diced tomatoes, drained or fresh, diced
  • 3-4 cloves garlic, minced
  • salt and pepper to taste
  • 1/2 cup sour cream, for topping

How to make it


  • Crumble the sausage into a skillet over medium-high heat (or chunked meat)
  • Cook and stir until no longer pink. Remove from the heat and set aside.
  • Fill a large pot halfway with water (about 2 quarts), and bring to a boil.
  • Add the meat, and cover the pot.
  • Return to a boil. Add the beets, and cook until they have lost their color.
  • Add the carrots and potatoes, and cook until tender, about 15 minutes.
  • Add the cabbage
  • Heat the oil in a skillet over medium heat.
  • Add the onion and garlic, and cook until tender. Add the diced tomatoes and cook with onion
  • Transfer to the pot, cover and turn off the heat.
  • Let stand for 5 minutes.
  • Taste, and season with salt, pepper and sugar.
  • Ladle into serving bowls, and garnish with sour cream and fresh dill or parsley.
  • Note: I prefer to cook my beets with the skins on for about an hour in the soup water. The skins slip right off after boiling and its easy to chop or slice them, plus it increases the nutritional value of the soup!
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