Recipe by wyojess
Filling soup with a little zing. My own special creation. 11-19-07: Ok, I'm adding "Borsch" to the title after my Russian friend told me that my recipe was very similar to the Borsch they eat back home. It is in no way authentic, but it is very good!
Top Review by Laura Pora
Very good, I added 1/2 tsp red pepper flakes to zing it up. I then put in oven proof soup bowls, topped with toasted crusty bread and swiss cheese, broil 5 minutes and yummy. One bowl and your stuffed and satisfied! Thanks for the recipe
- 4 cups chicken broth (Swanson)
- 1 lb smoked kielbasa, cut into 1/2-inch slices and skillet fried till golden brown
- 1 garlic clove, pressed
- 16 ounces sauerkraut, lightly rinsed and well drained
- 1 1⁄2 cups cubed peeled potatoes
- 1 cup chopped onion (I like sweet onions)
- 2 large carrots, chopped
- 2 celery ribs, chopped
- 1⁄4 cup cider vinegar or 1⁄4 cup white vinegar
- 1⁄4 teaspoon pepper or 1⁄4 teaspoon pepper, to taste
- 12 ounces tomato sauce
- 1 teaspoon dried parsley
- 1 dash garlic powder
- 1 dash onion powder
Directions See How It's Made
- Pan fry garlic, and kielbasa until kielbasa is golden brown. In a 5-qt. slow cooker, combine all ingredients.
- Cover and cook on low for 5-6 hours or until vegetables are tender.
- **High Altitude -- cook 6-8 hours.
- Tip: Can be prepared in less time if veggies are pre-cooked in the microwave and onion is fried with kielbasa and garlic. Just add all ingredients to a large pot and bring to a boil. Simmer for an hour or so to blend flavors.
- Can double recipe and freeze extra in a Zip-Loc for a quick future meal.