Warszawa's Winter Borscht

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 2 bunches small beets
• 8 cups water
• 1 onion, diced
• 2 tablespoons butter
• 1 lb polish sausage, diced (or use vegetarian sausage)
• 1 bunch green onion, sliced
• salt, to taste
• 1/4 teaspoon pepper,
• 1/4 cup lemon juice
• 2 cups small beans, cooked
• 2 tablespoons sugar
• 1/2 cup italian parsley, chopped
• 1/2 cup fresh dill, chopped
• 1/2 cup sour cream
• 1 egg, hard boiled and sliced

Recipe

• 1 cook beets in water over medium-low heat until soft, about 45 minutes.
• 2 drain, reserving liquid in soup pot.
• 3 peel and grate beets and add to reserved liquid.
• 4 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 pepper to taste.
• 5 boil soup about 5 minutes; add lemon juice, beans, sugar, parsley and dill, reserving some parsley and dill for garnish.
• 6 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.
• 7 remove from heat and stir in sour cream; do not let boil.
• 8 ladel borscht into serving bowls and garnish eash with egg, remaining dill and parsley.