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    You are in: Home / Recipes / Spicy Sausage Borscht Recipe
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    Spicy Sausage Borscht

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    L'ecole's Note:

    A friend traded me this recipe for my oxtail split-pea soup. I've got to say, for a quick and easy recipe (less than an hour to table), it really packs a wallop! The use of spicy sausage is key here, as well as the fennel seed, dill seed, and fresh dill, and using canned beets makes it *so* much less work than it would be otherwise. I think maybe I got the better part of the trade....

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    Units: US | Metric


    1. 1
      In a large saucepan over medium-high, heat oil. Add onion and cook until just starting to brown, 3 to 5 minutes.
    2. 2
      Add sausage and cook, breaking it up, until lightly browned, 3 to 5 minutes.
    3. 3
      Add fennel and dill seeds and cook for another 30 seconds.
    4. 4
      Add stock and bring to a simmer.
    5. 5
      While stock heats, fit a food processor with the large grating attachment. Grate the beets. Add beets and any liquid in the processor to the pan. Bring to a simmer and cook for 5 minutes.
    6. 6
      Season with salt and pepper, to taste.
    7. 7
      Ladle into bowls and served topped with sour cream and dill.

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    Nutritional Facts for Spicy Sausage Borscht

    Serving Size: 1 (478 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 598.3
    Calories from Fat 361
    Total Fat 40.1 g
    Saturated Fat 13.6 g
    Cholesterol 86.2 mg
    Sodium 1972.0 mg
    Total Carbohydrate 36.7 g
    Dietary Fiber 7.3 g
    Sugars 27.1 g
    Protein 24.8 g

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