Borscht

• 2 quarts water
• 1 small head green cabbage, finely shredded
• 1 leek, trimmed and sliced
• 1 potato, cut into ¾ inch dice
• 1 bay leaf
• 3 large beets, peeled and coarsely grated
• 2 tablespoons white wine vinegar
• 1 tablespoon vegetable oil
• ½ pound kielbasa sausage, thinly sliced
• ½ pound ham cut into ½ inch dice
• 1 onion, chopped
• 1 carrot, chopped
• 1 rib celery, chopped
• 2 cloves garlic, crushed
• yellow bell pepper, seeded and chopped
• 3 tablespoons tomato paste
• ¼ cup fresh dill, chopped
• ½ cup dry white wine
• 1 cup sour cream
• Extra sprigs of fresh dill for garnish

METHOD

In large soup pot, combine the water, cabbage, leek, potato, and bay leaf. Bring to a boil, lower the heat and cover loosely. Simmer for 20 minutes.

In a saucepan, combine the grated beets and vinegar. Add a cup of broth from the pot. Bring the beet mixture to a boil. Remove it from the heat and set it aside.

In a large skillet, heat the oil and brown the sausage and ham over high heat, stirring constantly, for 3 minutes. Add the onion, carrot, celery, garlic, and bell pepper. Continue cooking for 10 minutes.

Stir in the tomato paste, dill, wine, and black pepper. Add the mixture to the soup kettle. Add the beet mixture with the liquid. Continue cooking the soup for 1-1/2 hours. If it seems too thick, add water.

Taste for seasoning and add more salt, pepper, or vinegar. Remove from the heat, cool, and refrigerate overnight.

Serve with a dollop of sour cream and extra dill.

Serves: 8

Contributor: Debbie Farrell

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