If you like your Borscht a little sour, use some lemon juice or sour salt.
6 Medium Beets
1 Medium Onion
2 Carrots, Grated
1 Head of Cabbage Chopped
2 32 ounce Beef Stock (no salt)or 64 ounces of homemade beef stock
1 Pound Breakfast Sausage (optional)
6-Ounce Can of Tomato Paste
1 14.5-Ounce Can of Diced Tomtoes, juice and all
5-6 Cloves of Garlic put through a press
1 Teaspoon Granulated Sugar (Optional, I don't put any in mine)
Fresh Ground Pepper
Sour Cream, Dill and Parsley for toppings.
Step 1: Cut the tops and bottoms of the beets off. Wrap in foil and bake at 400-degrees for about an hour. Let them cool and peel. This step can be done a day ahead.
Step 2: Cook and Drain sausage if using and set aside.
Step 3: Cut up beets and add to a large pot. Pour in the beef stock and garlic and simmer for about an hour. Add onions, carrots, cabbage, sausage if using and simmer for another hour or until cabbage is soft. Now add just enough sugar to take away any bitterness, the carrots will add sweetness to the pot so be careful not to add too much sugar. Add tomato paste and tomatoes and bring to a slow simmer for 30-minutes. Now taste and add salt and pepper if needed
Step 4: Dish up and top with sour cream, dill and or parsley.