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Lviv borscht with sausages

Lviv borscht with sausages is a traditional dish for Lviv residents. It can be cooked on water, on kvass, on meat broth. Borscht can be served both as an everyday dish and at a festive table. Borscht can be served with fresh rye bread or donuts with garlic

Ingredients for Lviv borscht with sausages

  • Beet – 500 g.
  • Potatoes – 400 g.
  • Carrot – 1 pc.
  • Parsley – 1 pc.
  • Onion – 1 pc.
  • Oil – 2 tablespoons
  • Sour cream – 4 tbsp.
  • Sugar – 1 tsp.
  • Table vinegar 9% – 2 tbsp.
  • Sausages – 200 g.
  • Water – 2 l.
  • Meat bones for broth.
  • Pepper, bay leaf, salt – to taste.

Preparation of Lviv borscht with sausages

Let’s boil the broth on the meat bones. We filter it. Wash the beets well and boil them in their skins with the addition of vinegar. When the beetroot is ripe, peel it and cut it into straws, or rub it on a coarse grater. Simmer the beets in a pan for a few minutes, adding tomato paste and butter.

Add potatoes cut into cubes or slices to the boiled broth. Bring to readiness. Add previously stewed onions, carrots, parsley (finely chop the onion, cut the carrot into strips or grate it on a coarse grater, and finely chop the greens). Bring the borscht to a boil, add sugar, bay leaf, pepper, and salt and cook until done. At the end of cooking, add stewed beets. Boil the borscht until ready.

When serving, cut pre-boiled sausages, sour cream and greens into each plate with borscht.

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