Warszawa's Winter Borscht

Ingredients

• 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

Directions

1. 1

   Cook beets in water over medium-low heat until soft, about 45 minutes.

2. 2

   Drain, reserving liquid in soup pot.

3. 3

   Peel and grate beets and add to reserved liquid.

4. 4

   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.

5. 5

   Boil soup about 5 minutes; add lemon juice, beans, sugar, parsley and dill, reserving some parsley and dill for garnish.

6. 6

   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.

7. 7

   Remove from heat and stir in sour cream; do not let boil.

8. 8

   Ladel borscht into serving bowls and garnish eash with egg, remaining dill and parsley.