Quick Red Borscht

So I was running errands in the city yesterday and passing by a German bakery. All of a sudden I had a hankering for fresh pumpernickel rolls. So I picked up some rolls and went over to the Polish deli for a length of smoked kielbasa. So a couple of beets, an onion, and some cabbage later and dinner was in the making. The past couple of days have been cold and rainy and a steaming pot of comfort borscht sounded perfect.

Here’s what you’ll need:

  • 4 small beets
  • 1 medium onion
  • 1 cup shredded cabbage
  • 1/l pound of kielbasa
  • 2 quarts of water
  • 2 tablespoon course sea salt
  • 1 teaspoon pepper

I grate the beets right there in the soup pot to make things easier, then dice up the onion and toss that in, and add the water, salt, and pepper. Get this on the stove on medium heat for about ten minutes.

Add in the cabbage and the kielbasa and cook another ten minutes.

Ladle out into deep soup bowls and serve with slightly toasted buttered pumpernickel rolls.



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