Apr 27, 2007
Sausage Borscht
- 8 beets, peeled, diced
- 4 1/2 cups beef stock
- 1 onion, minced
- 1 bay leaf
- 1/4 tsp dry thyme
- 1/4 tsp dry marjoram
- sea salt and cracked pepper
- 1 tbsp sugar
- 5 polish sausages, sliced
- 2 1/2 tbsp white vinegar
- sour cream
- Bring the beets to a boil in 3 1/2 cups stock. Cover and simmer 25 minutes.
- Add the onion, bay leaf, thyme, marjoram, and season with salt and pepper. Cook 30 minutes.
- Meanwhile cook the sausages in 1 cup stock.
- Strain the soup and discard the onion. Return the beets to the soup and stir in the sausage and the liquid.
- Stir in the sugar and vinegar and check the seasoning.
- Serve with a dollop of sour cream.
So so good and yummy and comforting