Ukrainian Borscht with Smoked Sausage
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Ingredients
- 300 g smoked sausage
- 500 g raw beetroot
- 300 g white cabbage
- 2 carrots
- 1 onion
- 900 ml chicken stock
- 100 ml soured cream
- 2 garlic cloves
Nutrition (per serving)
- Calories
- 379 kcal
- Protein
- 16 g
- Carbohydrate
- 22.7 g
- of which sugars
- 18.5 g
- Fat
- 23.5 g
- of which saturates
- 9.8 g
- Fibre
- 7 g
- Salt
- 3.60 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the sliced smoked sausage in a large pot for 5-6 minutes until browned, then remove.
- 2
Peel and coarsely grate the beetroot and carrots, and shred the cabbage.
- 3
Fry the chopped onion and crushed garlic in the same pot for 3-4 minutes, then add the grated beetroot and carrots and the shredded cabbage.
- 4
Pour in the chicken stock, bring to a simmer and cook for 25 minutes until the vegetables are tender.
- 5
Return the sausage to the pot to heat through, then ladle into bowls and top each with a spoonful of soured cream.
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