Ukrainian Borscht

Ukrainian Borscht

wtorek, 11 lutego 2014

Ukrainian Borscht

Time: 1 hrs 20 mins

Ingredients

• 1 link sausage, diced
• 1 onion, chopped
• 1 cup peas
• 1 garlic clove, peeled and finely chopped
• 3 1/2 tablespoons butter (for sauteing)
• 1 1/2 celery ribs, chopped
• 2 large carrots, peeled and julienned
• 2 -3 whole beets, peeled and julienned (with roots and leaves)
• beet leaf, halved
• diced tomato, drained
• 2 tablespoons apple cider vinegar (or to taste)
• 8 cups vegetable stock or 8 cups water
• 3 potatoes, peeled and cut into 1/2in chunks
• 1/2 small green cabbage, chopped
• 1/2 cup sour cream
• 1 -2 tablespoon fresh dill (to taste)
• 1 1/2 teaspoons salt (to taste)

Directions

• 1 Gently cook the onion and garlic in butter in a large saucepan until tender.
• 2 Cook beets for about 10-15 minutes in boiling water or stock, then add the carrots. Boil for another 10-15 minutes.
• 3 Add the potatoes and dill. When potatoes are still firm (but not hard), add cabbage and beet leaves.
• 4 Add celery, sausage and tomatoes. Reduce heat, cover and simmer for 25 minutes.
• 5 Add peas, sour cream (stirring out the lumps) and salt. Simmer, half covered, until remaining vegetables are tender (but not mushy).
• 6 Stir in vinegar and serve hot.