Borscht with Kolbassa Sausage | Grimm's Fine Foods
 

Borscht with Kolbassa Sausage

Borscht, Beet Soup, Grimm's, Kolbassa sausage, european sausage, soup

This classic European staple is a versatile dish that lends itself well to using what is on hand in your fridge and pantry.  Our version of Borscht is made with grated beets, red cabbage and chopped up Kolbassa sausage for a slightly smokey broth.

This recipe is very healthy and filled with good-for-you ingredients.  We invite you to make it for your family for an easy, hearty, flavourful meal.

Preparation time: 
20 minutes
Cooking time: 
35 minutes
Servings: 
10-12
Ingredients: 

375 g Grimm’s Kolbassa Sausage Ring, chopped

1 L reduced-sodium chicken broth

3 medium sized beets, peeled and grated

½ head of red cabbage, cored and grated

3 carrots, peeled and grated

2 medium potatoes, cubed

1 can red kidney beans, drained and rinsed

1 medium onion, diced

3 cloves garlic, chopped

1 tbsp vinegar

4 tbsp Olive oil

1 Tsp granulated sugar

2 sprigs of fresh dill

2 sprigs of fresh parsley

Sour cream for garnish (optional)

Preparation: 
  1. In a stock pot, add chicken broth and chopped Kolbassa sausage and let flavours build on low-medium heat.
  2. In a large skillet, add 2 tbsp of olive oil, sugar and vinegar.  Add grated beets and let cook for ten minutes on low-medium heat.  Once the beets start to soften, remove from skillet and set aside.
  3. In the same skillet, add more olive oil (if necessary) and saute onions until translucent, then add the shredded carrot and cook until softened, set aside.
  4. Add potatoes and 2 cups water to the stock pot and cook until potatoes are slightly tender (about 8 minutes).
  5. Add all of the remaining ingredients (except for sour cream and parsley) to the pot, reduce heat to low and let simmer for 15-20 minutes, stirring occasionally.
  6. Garnish with sour cream and a sprig of dill or parsley (optional)

Serve as main entree or with a side salad.

Variation:

Grimm’s Ukrainian Sausage, Grimm’s Polish Sausage

Product(s) used: 

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Borscht with Kolbassa Sausage

Borscht, Beet Soup, Grimm's, Kolbassa sausage, european sausage, soup
Preparation time:
20 minutes
Cooking time:
35 minutes
Servings:
10-12
Product(s) used:
Kolbassa Sausage
Description:

This classic European staple is a versatile dish that lends itself well to using what is on hand in your fridge and pantry.  Our version of Borscht is made with grated beets, red cabbage and chopped up Kolbassa sausage for a slightly smokey broth.

This recipe is very healthy and filled with good-for-you ingredients.  We invite you to make it for your family for an easy, hearty, flavourful meal.

Preparation:
  1. In a stock pot, add chicken broth and chopped Kolbassa sausage and let flavours build on low-medium heat.
  2. In a large skillet, add 2 tbsp of olive oil, sugar and vinegar.  Add grated beets and let cook for ten minutes on low-medium heat.  Once the beets start to soften, remove from skillet and set aside.
  3. In the same skillet, add more olive oil (if necessary) and saute onions until translucent, then add the shredded carrot and cook until softened, set aside.
  4. Add potatoes and 2 cups water to the stock pot and cook until potatoes are slightly tender (about 8 minutes).
  5. Add all of the remaining ingredients (except for sour cream and parsley) to the pot, reduce heat to low and let simmer for 15-20 minutes, stirring occasionally.
  6. Garnish with sour cream and a sprig of dill or parsley (optional)

Serve as main entree or with a side salad.

Variation:

Grimm’s Ukrainian Sausage, Grimm’s Polish Sausage