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Sausage Borscht – Hip Hop Cookbook

Sausage Borscht

8 beets, peeled, diced
4 1/2 cups beef stock
1 onion, minced
1 bay leaf
1/4 tsp dry thyme
1/4 tsp dry marjoram
sea salt and cracked pepper
1 tbsp sugar
5 polish sausages, sliced
2 1/2 tbsp white vinegar
sour cream

Bring the beets to a boil in 3 1/2 cups stock. Cover and simmer 25 minutes.
Add the onion, bay leaf, thyme, marjoram, and season with salt and pepper. Cook 30 minutes.
Meanwhile cook the sausages in 1 cup stock.
Strain the soup and discard the onion. Return the beets to the soup and stir in the sausage and the liquid.
Stir in the sugar and vinegar and check the seasoning.
Serve with a dollop of sour cream.

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