Warszawa's Winter Borscht

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READY IN: 1hr 25mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cook beets in water over medium-low heat until soft, about 45 minutes.
  • Drain, reserving liquid in soup pot.
  • Peel and grate beets and add to reserved liquid.
  • Saute onion in butter over medium heat until softened, 5 minutes; add sausage and green onions and saute until sausage is heated through; add sausage mixture to beet soup mixture, add salt and white pepper to taste.
  • Boil soup about 5 minutes; add lemon juice, beans, sugar, parsley and dill, reserving some parsley and dill for garnish.
  • Return soup to a boil, taste and adjust seasoning. If making a vegetarian borscht, saute the veggie sausage separately and add the sausage pieces here.
  • Remove from heat and stir in sour cream; do not let boil.
  • Ladel borscht into serving bowls and garnish eash with egg, remaining dill and parsley.
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