Borscht

Total Time: 1 hr Preparation Time: 15 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 lb polish sausage
• 1 1/2 quarts water
• 1 quart buttermilk
• 1 cup milk
• 1 egg
• 3 tablespoons flour
• salt
• boiled potatoes (optional)
• hard-boiled egg (optional)
• prepared horseradish (optional)

Recipe

• 1 place water in a large pan.
• 2 add sausage and bring to a boil over high heat.
• 3 reduce heat to low-simmer and cook, covered, for 30 minutes.
• 4 remove sausage, reserving cooking liquid, and set sausage aside to cool.
• 5 add buttermilk to cooking liquid and return to boil, reduce heat to low and simmer.
• 6 in a medium bowl, combine milk and egg.
• 7 gradually whisk in flour and stir until smooth.
• 8 add 3 tablespoons of the simmering soup base to the milk-egg mixture and stir to combine (this tempers the egg so it doesn't curdle when added to the soup base).
• 9 slowly drizzle milk-egg mixture into the simmering soup, whisking continuously until all has been added, continue to simmer until soup has thickened.
• 10 add salt to taste.
• 11 serve with reserved polish sausage.
• 12 may also be served with boiled potatoes, slices of hard boiled egg and a dollop of prepared horseradish.