Ingredients with Measurements:
- 1 pound of smoked sausage, sliced
- 1 large onion, chopped
- 3 cloves of garlic, minced
- 3 medium beets, peeled and chopped
- 2 large carrots, peeled and chopped
- 2 medium potatoes, peeled and chopped
- 1 can of diced tomatoes (14.5 ounces)
- 6 cups of beef broth
- 1 tablespoon of tomato paste
- 2 bay leaves
- 1 tablespoon of sugar
- 1 tablespoon of white vinegar
- Salt and pepper to taste
- Sour cream and fresh dill for serving
Special equipment needed:
- Large pot
- Cutting board
- Chef's knife
- Wooden spoon
- Ladle
Step-by-step instructions:
1. In a large pot, sauté the sliced sausage over medium heat until browned. Remove the sausage from the pot and set aside.
2. In the same pot, sauté the chopped onion and minced garlic until softened.
3. Add the chopped beets, carrots, and potatoes to the pot and sauté for a few minutes until slightly softened.
4. Add the can of diced tomatoes, beef broth, tomato paste, bay leaves, sugar, and white vinegar to the pot. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low and simmer for 30-40 minutes, or until the vegetables are tender.
6. Add the browned sausage back to the pot and simmer for an additional 10-15 minutes.
7. Season the borscht with salt and pepper to taste.
8. Serve hot with a dollop of sour cream and fresh dill on top.
Time:
Preparation time: 20 minutes
Cooking time: 1 hour
5. Temperature:
Medium heat for sautéing, low heat for simmering.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories per serving: 350
Total fat: 18g
Saturated fat: 7g
Cholesterol: 50mg
Sodium: 1600mg
Total carbohydrates: 29g
Dietary fiber: 5g
Total sugars: 12g
Protein: 18g
Substitutions for ingredients:
- Kielbasa or any other smoked sausage can be used instead of the recommended sausage.
- Canned beets can be used instead of fresh beets.
- Chicken or vegetable broth can be used instead of beef broth.
Variations:
- Vegetarian borscht can be made by omitting the sausage and using vegetable broth instead of beef broth.
- Borscht can be made with shredded beef or pork instead of sausage.
- A dollop of horseradish can be added to the sour cream for extra flavor.
Tips and tricks:
- Wear gloves when handling beets to avoid staining your hands.
- The longer the borscht simmers, the more flavorful it will be.
- Borscht can be made ahead of time and reheated before serving.
Storage instructions:
Store leftover borscht in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the borscht in a pot over low heat until heated through.
Presentation ideas:
Serve the borscht in individual bowls with a dollop of sour cream and fresh dill on top.
Garnishes:
Fresh dill and a dollop of sour cream.
Pairings:
Borscht pairs well with crusty bread or a side salad.
Suggested side dishes:
Crusty bread or a side salad.
Troubleshooting advice:
- If the borscht is too thick, add more broth or water to thin it out.
- If the borscht is too thin, simmer it for a longer period of time to reduce the liquid.
Food safety advice:
- Make sure to cook the sausage thoroughly before adding it to the borscht.
- Store leftover borscht in the refrigerator within 2 hours of cooking.
Food history:
Borscht is a traditional Ukrainian soup that has been enjoyed for centuries. It is made with beets, which are a staple in Ukrainian cuisine.
Flavor profiles:
Borscht has a sweet and tangy flavor from the beets and vinegar, and a savory flavor from the sausage and beef broth.
Serving suggestions:
Serve the borscht with a dollop of sour cream and fresh dill on top.
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Region: Ukrainian