Spicy Sausage Borscht
It has been bitter cold here this week. On the coldest day I decided to "beet" the chill by making this spicy Borscht. I had made this version a couple of years ago and had remembered it fondly ever since. Usually I am a big fan of a meat free Borscht, of which there are a zillion recipe variations. But this one fit the bill exactly when it was 9 degrees out with 25 mph winds. Brrrrrrrr! I have always made it with hot Italian sausage but there are other options listed below if you would rather make a more mellow version. This is from the Joy of Gardening Cookbook by Janet Ballantyne.
Ingredients
- 3/4 pound hot Italian sausage (casing removed if it comes that way), 3/4 pound ground beef, or 6 slices bacon
- 1 1/2 cups diced onion
- 2 garlic cloves, minced
- 3 cups diced raw beets
- 4 cups peeled and chopped plum tomatoes, or thick tomato puree
- 4 cups water or broth
- 1/2 cup red wine
- 3-4 tablespoons lemon juice (juice from 1 large lemon)
- 1 tablespoon brown sugar or honey
- 2 bay leaves
- 1/4 teaspoon ground cloves
- 3/4 teaspoon dried thyme
- salt and pepper
- 3 cups finely chopped cabbage
In a large soup pot, brown the sausage, breaking it up with a spoon. Drain off all but 3 tablespoons of fat. (I didn't need to drain any off with the sausage that I used.) Saute the onion and garlic in the fat until limp, 3-5 minutes. Add the beets, tomatoes, water, wine, lemon juice, brown sugar, and seasonings. Simmer the soup for about 1 hour. Add more water if needed. Season to taste with salt and pepper. During the last 10 minutes of cooking, add the cabbage. Remove the bay leaves and serve with a dollop of sour cream or plain yogurt.
Prep time: 30 minutes
Cooking time: 1 hour
Yield: 6-8 servings
