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Categories: Soups, Vegetables

Warszawa Borscht

Warszawa Borscht
Bob Chamberlin / Los Angeles Times

Dear SOS: My favorite restaurant, Warszawa in Santa Monica, serves a delicious borscht. Do you think they would part with the recipe? Ann Vitti Pacific Palisades Dear Ann: This is the winter version; hope that's all right with you. Warszawa's ... Read more

Total time: 1 hour 15 minutes | Serves 8
  • 1 bunch large or 2 bunches small beets
  • 8 cups water
  • 1 onion, diced
  • 2 tablespoons butter
  • 1 pound Polish sausage, diced
  • 1 bunch green onions, sliced
  • Coarse salt
  • 1/4 teaspoon white pepper
  • 1/4 cup lemon juice
  • 2 cups cooked small white beans
  • 2 tablespoons sugar
  • 1/2 cup chopped Italian parsley
  • 1/2 cup chopped fresh dill
  • 1/2 cup sour cream
  • 1 hard-boiled egg, sliced or crumbled

Step 1Cook beets in water over medium-low heat until soft, 45 minutes. Drain, reserving liquid in soup pot. Peel and grate beets. Add to reserved liquid.

Step 2Saute onion in butter over medium heat until softened, 5 minutes. Add sausage and green onions and saute until sausage is heated through. Add sausage mixture to beet soup mixture. Add salt to taste and white pepper.

Step 3Bring soup to boil; boil 5 minutes. Add lemon juice, beans, sugar, parsley and dill, reserving some of parsley and dill for garnish. Return soup to boil. Taste and adjust seasoning. Remove from heat and stir in sour cream; do not let boil. Ladle borscht into 8 serving bowls and garnish each with egg, remaining dill and parsley.

Each serving:
318 calories; 501 mg sodium; 70 mg cholesterol; 19 grams fat; 25 grams carbohydrates; 13 grams protein; 1.83 grams fiber.
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