GOOD EATS
borscht
Ingredients
Method
1 (16 ounce) package pork sausage (optional) 3 medium beets, peeled and shredded 3 carrots, peeled and shredded 3 medium baking potatoes, peeled and cubed 1 tbs vegetable oil 1 medium onion, chopped 1 (6 ounce) can tomato paste 3/4 C water 1/2 medium head cabbage, cored and shredded 1 (8 ounce) can diced tomatoes, drained
Crumble the sausage (if using) into a skillet over medium-high heat. Cook and stir until no longer pink. Remove from the heat and set aside. Fill a large pot halfway with water(about two quarts), and bring to a boil. Add the sausage, and cover the pot. Return to a boil. Add the beets, and cook until they have lost their colour. Add the carrots and potatoes, and cook until tender, about 15 minutes. Add the cabbage, and the can of diced tomatoes. Heat the oil in a skillet over medium heat. Add the onion, and cook until tender. Stir in the tomato paste and water until well blended. Transfer to the pot. Add the raw garlic to the soup, cover and turn off the heat. Let stand for five minutes. Taste, and season with salt, pepper and sugar.
3 cloves garlic, minced salt and pepper to taste
1 tsp white sugar, or to taste 1/2 C sour cream, for topping 1 tbs chopped fresh parsley for garnish
Ladle into serving bowls, and garnish with sour cream, if desired, and fresh parsley.
FALL 2017 pei-living.ca
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