Borscht with Milk Sausage
Traditional Ukrainian borscht with red beets and milk sausage, served with sour cream.
Ingredients
- BOHODUKHIVSKYI MK milk sausage 250 g
- Red beets 300 g
- Fresh cabbage 400 g
- Carrot 200 g
- Onion 2 pcs
- Tomato paste 2 tbsp
- Beef broth 1 l
- Salt and pepper to taste
We add only what we sell. The rest is up to you.
Method
- Simmer beef broth with onions and salt for 30 minutes.
- Grate beets and carrots, cut cabbage into thin strips.
- Place grated beets and carrots on the bottom of the pot, add cabbage and tomato paste.
- Cook vegetables on medium heat for 15 minutes until tender.
- Cut milk sausage into strips and add to the borscht.
- Simmer for another 5 minutes, check the taste, add salt and pepper if needed.
