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Get the Olympic spirit with borscht

This Jan. 6 2014 phoshows sausage borscht Concord N.H. This classic dish from Russimuch Eastern Europe not only is greway

This Jan. 6, 2014 photo shows sausage borscht in Concord, N.H. This classic dish from Russia and much of Eastern Europe not only is a great way to eat a ton of vegetables, it also can be incredibly delicious. (AP Photo/Matthew Mead)

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BORSCHT

Servings: 6

Ingredients: 1 tablespoon olive oil; 1 large red onion, thinly sliced; 1 pound loose spicy pork sausage meat; 1 teaspoon fennel seeds; 1/2 teaspoon dill seeds; 1 quart beef stock; three 15-ounce cans beets, drained; salt; pepper; fresh dill; and sour cream.

In a saucepan over medium-high, heat the oil. Add the onion and cook until just starting to brown. Add the sausage and cook until browned. Add the fennel and dill seeds and cook 30 seconds. Add the stock and bring to a simmer. Grate the beets. Add the beets to the pan. Bring to a simmer and cook for 5 minutes. Season with salt and pepper. Serve with sour cream and dill.

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Updated: March 6, 2014 6:11AM



Borscht is woefully underappreciated in America. This classic dish from Russia not only is a great way to eat a ton of vegetables, it also can be incredibly delicious.

But it generally has a bad reputation. People think of it as a cold, stringy and mostly bland soup. While it can be served cold, that’s by no means the rule. And as for the stringy and bland part, no way.

If you’ve had a bland borscht, you just haven’t had a good one. The key is to start it off right — a nicely sauteed onion and spicy pork sausage. They add tons of flavor.



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