Lviv Borsch
A hearty beef-broth borsch with smoked sausages — a signature Galician dish served hot with sour cream and fresh herbs.
Ingredients
- beef broth1500 ml
- beet3 pcs
- potato3 pcs
- smoked sausages250 g
- carrot1 pcs
- onion1 pcs
- tomato paste2 tbsp
- garlic2 cloves
- sour cream100 g
- fresh herbs15 g
- salt1 to taste
- black pepper1 to taste
- bay leaf2 pcs
Instructions
Boil or bake the beets until half-done, peel and cut into thin strips.
Bring the beef broth to a boil, add the potatoes and cook for 10 min.
Sauté the onion and carrot, add tomato paste and a little broth, and simmer for 5 min.
Slice the sausages into rounds and lightly brown them in a skillet.
Add the beets, the sautéed vegetables, the sausages, bay leaf, salt and pepper to the broth; cook for 10–12 min.
Stir in the garlic and herbs, let it rest for 10 min, and serve with sour cream.
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