SPICY SAUSAGE BORSCHT

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Spicy Sausage Borscht image

A friend traded me this recipe for my oxtail split-pea soup. I've got to say, for a quick and easy recipe (less than an hour to table), it really packs a wallop! The use of spicy sausage is key here, as well as the fennel seed, dill seed, and fresh dill, and using canned beets makes it *so* much less work than it would be otherwise. I think maybe I got the better part of the trade....

Provided by lecole54

Categories     Pork

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
1 large red onion, thinly sliced
1 lb spicy pork sausage, without casings
1 teaspoon fennel seed
1/2 teaspoon dill seed
1 quart beef stock
3 (15 ounce) cans beets, drained
salt, to taste
black pepper, ground, to taste
fresh dill, chopped, to serve
sour cream, to serve

Steps:

  • In a large saucepan over medium-high, heat oil. Add onion and cook until just starting to brown, 3 to 5 minutes.
  • Add sausage and cook, breaking it up, until lightly browned, 3 to 5 minutes.
  • Add fennel and dill seeds and cook for another 30 seconds.
  • Add stock and bring to a simmer.
  • While stock heats, fit a food processor with the large grating attachment. Grate the beets. Add beets and any liquid in the processor to the pan. Bring to a simmer and cook for 5 minutes.
  • Season with salt and pepper, to taste.
  • Ladle into bowls and served topped with sour cream and dill.

Nutrition Facts : Calories 598.3, Fat 40.2, SaturatedFat 13.6, Cholesterol 86.3, Sodium 1972, Carbohydrate 36.8, Fiber 7.3, Sugar 27.2, Protein 24.8

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