Sausage Borscht
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 T. oil1 large red onion, thinly sliced1 pound spicy pork sausage, extra lean1 tsp. fennel seeds1/2 tsp. dill seeds2 beef bouillon cubes4 cups water3 15-oz. cans beets (NOT pickled), drained1 tsp. salt1 tsp. pepper
Boil water and combine with bouillon cubes. Set aside.
In large saucepan, heat oil, add onion and cook until soft. Add sausage, crumbled, and cook 3-5 minutes until lightly browned. Add fennel and dill seeds and cook another 30 seconds.
Add the bouillon and bring to a simmer.
Chop or grate the beets. (If using fresh beets, grate them.) Add to the pot. Bring to a simmer and cook for 5 minutes.
Season with salt and pepper.
Ladle into bowls and serve.
OPTIONAL: Top with sour cream and/or chopped fresh dill. (Not included in nutrition info.)
Serving Size:�Makes about 10 one-cup servings.
In large saucepan, heat oil, add onion and cook until soft. Add sausage, crumbled, and cook 3-5 minutes until lightly browned. Add fennel and dill seeds and cook another 30 seconds.
Add the bouillon and bring to a simmer.
Chop or grate the beets. (If using fresh beets, grate them.) Add to the pot. Bring to a simmer and cook for 5 minutes.
Season with salt and pepper.
Ladle into bowls and serve.
OPTIONAL: Top with sour cream and/or chopped fresh dill. (Not included in nutrition info.)
Serving Size:�Makes about 10 one-cup servings.
Nutritional Info Amount Per Serving
- Calories: 120.3
- Total Fat: 3.4 g
- Cholesterol: 8.0 mg
- Sodium: 1,158.0 mg
- Total Carbs: 9.5 g
- Dietary Fiber: 1.5 g
- Protein: 10.2 g
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