• 6 medium peeled beets with stems and leaves
• 1 medium onion diced
• 1 medium carrot
• 1 medium potato
• 1/8 cup [~= 28.125 ml] vinegar
• 2 tbsp butter
• 2 tbsp dill seeds or dried leaves
• 8 cup [~= 1.8 l] water
• 1 coil kolbassa or pkg short ribs
• 2 tsp salt
• 4 tbsp chicken boulion (knorr)

Shred carrot, beets, potatoes by hand or in food processor.
Cut up beet leaves and leaves to 1" peices
In a large soup pot, sauté onions in butter til soft
Add beets, stems and leaves, carrot, potato and water to the pot and bring to boil.
Add vinegar, dill, salt and boulion.
Simmer on low for 3/4 hour until vegetables are soft.
Add 1 inch chunks of kolbassa to soup and cook for an additional 20 minutes.
Serve hot with dollops of sour cream.

Soup

Carole

2014-11-01