Warszawa's Winter Borscht Recipe #360454
This is a hearty borscht that can be made either with or without meat. For the vegetarian version, use a veggie kielbase such as Tofurky (in place of the Polish sausage) and saute the pieces separately, then wait until the soup is cooked before adding the sauted pieces, i.e. just before garnishing and serving. This recipe is from the popular Warzawa Restaurant in Santa Monica, California. The chef-owner uses all fresh beets from the local farmers market. Note when using fresh beets the size available can vary, if the beets are large, one bunch should be enough.
by lynnski / LA
1½ hours | 25 min prep
SERVES 8
- 2 bunches small beets
- 8 cups water
- 1 onion, diced
- 2 tablespoons butter
- 1 lb Polish sausage, diced (or use vegetarian sausage)
- 1 bunch green onion, sliced
- salt, to taste
- 1/4 teaspoon pepper, white
- 1/4 cup lemon juice
- 2 cups small white beans, cooked
- 2 tablespoons sugar
- 1/2 cup Italian parsley, chopped
- 1/2 cup fresh dill, chopped
- 1/2 cup sour cream
- 1 egg, hard boiled and sliced
- Cook beets in water over medium-low heat until soft, about 45 minutes.
- Drain, reserving liquid in soup pot.
- Peel and grate beets and add to reserved liquid.
- Saute onion in butter over medium heat until softened, 5 minutes; add sausage and green onions and saute until sausage is heated through; add sausage mixture to beet soup mixture, add salt and white pepper to taste.
- Boil soup about 5 minutes; add lemon juice, beans, sugar, parsley and dill, reserving some parsley and dill for garnish.
- Return soup to a boil, taste and adjust seasoning. If making a vegetarian borscht, saute the veggie sausage separately and add the sausage pieces here.
- Remove from heat and stir in sour cream; do not let boil.
- Ladel borscht into serving bowls and garnish eash with egg, remaining dill and parsley.
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