Borscht is a popular soup in many Eastern and Central European countries. I have to admit that when I first learned about it, it didn’t sound appealing; to start I have never been a fan of beets and the idea of combining it with cabbage into a soup, didn’t help either.
The making of this blog has forced me to try to cook different things, even foods that I “thought” I didn’t like, but I was quite surprised with the results of this “experiment”.
1 lb of nitrate free pork or turkey sausage (optional)
8 cups of beef broth (use vegetable broth for vegetarian or vegan options)
3 shredded beets
3 sliced carrots
2 medium turnips, finely chopped
1 medium onion
4 chopped Roma tomatoes
2 tbsp red wine vinegar
1 tbsp. olive oil
1/2 cabbage head, shredded
2 bay leaves
1/2 cup of fresh dill or 3 tbsp of dry
- In a large saucepan brown the onions and sausage with the oil, breaking the sausage into small pieces.
- Add the broth, tomatoes, beets, dill, and bay leaves and bring to a boil.
- Add the carrots and turnips, lower the heat and cook for 15 minutes.
- Add the cabbage and vinegar and continue to cook until cabbage is tender.