This is one of those soups that you have to cook and taste as you go along.
Feel free to make it your own by changing out some of the ingredients. I often make this with beef short ribs and using beef bullion paste.
- fresh kielbasa links (or 1 pound meat of your choice)
- 2 medium
- red potatoes
- 1/2 medium
- 3 medium
- carrots, grated
- 1 large
- 2 can(s)
- beets, (15 oz) - drain reserving juice
- 1 can(s)
- diced tomatoes (8 oz)
- 3 clove
- garlic, minced
- bay leaves
- 2 Tbsp
- chicken bouillon - or to taste
- pepper, to taste
- 8 - 10 c
- water (or water and chicken stock combined)
- 6 oz
- tomato paste
- 2 Tbsp
- 2 Tbsp
- lemon juice or vinegar
- sour cream
How to Make Baba's Borscht
- 1In large stock pot, brown sausage with bay leaves until no longer pink. Drain grease if there is a large amount. If using links, remove sausage and slice in to bite-sized pieces, return to pot.
- 2Add diced potatoes, reserved beet juice, diced tomatoes, 4 cups of water, and chicken bouillon to pot. Bring to a full boil then reduce to a simmer for about 10 minutes.
- 3Add shredded cabbage, grated carrots, onion, dill, pepper and 2 cups of water. Simmer for 15 - 20 minutes.
- 4Stir in julienned beets, minced garlic, and tomato paste. Add remaining water. Cook until cabbage and beets are tender, about 20 - 30 minutes. Beets should begin to loose their color.
- 5At this point, test vegetables for tenderness and broth seasoning. When the vegetables have been cooked to your desired tenderness, remove from heat and stir in lemon juice or vinegar.
- 6Serve topped with a dollop of sour cream and a sprinkling of dill. A piece of warm crusty bread slathered with real salted butter puts this over the top.