Beet Borscht
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Ingredients
- 1 tbsp vegetable oil
- 6 oz. pork sausage
- 1 large onion diced
- 3 garlic cloves thinly sliced
- 1 large carrot finely diced
- 2 medium red beets peeled and cubed
- 1 cup green cabbage shredded
- 2 bay leaves
- 1 cup canned diced tomatoes
- 4 cups water
- 1 tsp sugar
- 1 cup fresh dill roughly chopped
- 1 cup sour cream
- Sea salt and black pepper to taste
Instructions
- Heat the vegetable oil in a large soup pot over medium heat.
- Add pork sausage and cook, stirring occasionally with a wooden spoon to break up the meat. Cook until brown, approximately 4 minutes.
- Add onion, garlic, carrot, and beets. Season to taste with salt and pepper. Cook, stirring occasionally, until the onion becomes fragrant and translucent, approximately 3-4 minutes.
- Add shredded cabbage, bay leaves, diced tomatoes, and water. Increase the heat to high. Bring soup to a boil, then reduce the heat to medium-low and cover with a lid. Allow the soup to simmer until the beets and cabbage are very soft, approximately one hour.
- Uncover and remove the bay leaves. Stir in sugar and fresh dill.
- Continue cooking for 5-10 minutes. Taste and adjust the seasoning if needed.
- Serve the soup with a dollop of sour cream.
- Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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