Hungarian Borscht with Smoked Sausage

Hungarian Borscht with Smoked Sausage is a hearty and flavorful soup that is perfect for a cold winter day. This dish is a classic Hungarian recipe that combines the sweetness of beets with the smokiness of sausage. The dish is easy to make and can be served as a main course or as a starter.

Ingredients:

- 1 pound smoked sausage, sliced
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 4 cups water
- 4 medium beets, peeled and chopped
- 2 carrots, peeled and chopped
- 2 potatoes, peeled and chopped
- 1 tablespoon paprika
- 1 tablespoon caraway seeds
- 1 tablespoon salt
- 1/2 teaspoon black pepper
- 1/4 cup red wine vinegar
- 1/4 cup sour cream
- Fresh parsley, chopped (for garnish)

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the sliced sausage and cook until browned, about 5 minutes. Remove the sausage from the pot and set aside.
2. Add the chopped onion and minced garlic to the pot and cook until softened, about 5 minutes.
3. Add the beef broth, water, chopped beets, chopped carrots, chopped potatoes, paprika, caraway seeds, salt, and black pepper to the pot. Bring the soup to a boil, then reduce the heat and simmer for 30-40 minutes, or until the vegetables are tender.
4. Add the browned sausage back to the pot and stir in the red wine vinegar. Cook for an additional 5 minutes.
5. Serve the soup hot, garnished with a dollop of sour cream and chopped parsley.
This Hungarian Borscht with Smoked Sausage is a delicious and comforting soup that is perfect for a cozy night in. The smokiness of the sausage pairs perfectly with the sweetness of the beets, while the sour cream adds a tangy finish. This dish is a great way to warm up on a cold day and is sure to become a family favorite.
Type: Soup, Main Course
Ingredients: Smoked Sausage, Beets, Carrots, Potatoes