Warszawa's Winter Borscht

Name: Warszawa's Winter Borscht
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 8 serving(s)
Ingredients: 2 bunches small beets; 8 cups water; 1 onion, diced; 2 tablespoons butter; 1 lb Polish sausage, diced (or use vegetarian sausage); 1 bunch green onion, sliced; salt, to taste; 1/4 teaspoon pepper, white; 1/4 cup lemon juice; 2 cups small white beans, cooked; 2 tablespoons sugar; 1/2 cup Italian parsley, chopped; 1/2 cup fresh dill, chopped; 1/2 cup sour cream; 1 egg, hard boiled and sliced

Submitted by lynnski LA

"This is a hearty borscht that can be made either with or without meat. For the vegetarian version, use a veggie kielbase such as Tofurky (in place of the Polish sausage) and saute the pieces separately, then wait until the soup is cooked before adding the sauted pieces, i.e. just before garnishing and serving. This recipe is from the popular Warzawa Restaurant in Santa Monica, California. The chef-owner uses all fresh beets from the local farmers market. Note when using fresh beets the size available can vary, if the beets are large, one bunch should be enough."

Download

Ready In:: 1hr 25mins
Ingredients:: 15
Serves:: 8

ingredients

2 bunches small beets
8 cups water
1 onion, diced
2 tablespoons butter
1 lb Polish sausage, diced (or use vegetarian sausage)
1 bunch green onion, sliced
salt, to taste
¹⁄₄ teaspoon pepper, white
¹⁄₄ cup lemon juice
2 cups small white beans, cooked
2 tablespoons sugar
¹⁄₂ cup Italian parsley, chopped
¹⁄₂ cup fresh dill, chopped
¹⁄₂ cup sour cream
1 egg, hard boiled and sliced

directions

Cook beets in water over medium-low heat until soft, about 45 minutes.
Drain, reserving liquid in soup pot.
Peel and grate beets and add to reserved liquid.
Saute onion in butter over medium heat until softened, 5 minutes; add sausage and green onions and saute until sausage is heated through; add sausage mixture to beet soup mixture, add salt and white pepper to taste.
Boil soup about 5 minutes; add lemon juice, beans, sugar, parsley and dill, reserving some parsley and dill for garnish.
Return soup to a boil, taste and adjust seasoning. If making a vegetarian borscht, saute the veggie sausage separately and add the sausage pieces here.
Remove from heat and stir in sour cream; do not let boil.
Ladel borscht into serving bowls and garnish eash with egg, remaining dill and parsley.

Questions & Replies

Got a question? Share it with the community!

Reviews

Have any thoughts about this recipe? Share it with the community!

RECIPE SUBMITTED BY

lynnski LA

Los Angeles, CA

I live in a wooded hillside area of Los Angeles where it feels like being out in the country. I grew up in Rhode Island, and came to LA after graduating from URI. I recently retired from my job as an environmental specialist. So now I have time to collect internet recipes. My hobbies & interests are aquatics, shell collecting, my cats, feeding stray cats, home improvement projects and cooking. I love to travel and, years ago, lived in Mexico for several months. My favorite cookbooks are the ones written by Diana Kennedy; they are all great; and I have them all, some signed by her when I was enrolled in her cooking classes. I have a lot of cookbooks; some of my other fave authors and their books are: Madhur Jaffrey (especially World Vegetarian, World of East Vegetarian Cooking and A Taste of the Far East), Faye Levy, Martha Rose Shulman (especially Mediterranean Light, Provencal Light and Mexican Light) and Paula Wolfert.

View Full Profile