Borscht(Beet Soup)

• 1 c. summer sausage (small cubes)
• 1/2 c. onion, chopped
• 1 small garlic clove, minced
• 1/2 c. carrot, chopped
• 3 Tbsp. olive oil
• 3 c. beef broth
• 2 c. canned beets, cubed
• 1 c. cabbage, shredded
• 1 c. tomato, cubed
• 1 Tbsp. sugar
• 1/4 tsp. black pepper
• 1 small bay leaf
• 1 1/2 Tbsp. vinegar
• 1/3 c. reserved beet juice
• 1 Tbsp. cornstarch
• sour cream

1. Saute sausage, onion, garlic and carrot in olive oil.
2. Add broth, beets, cabbage, tomato, sugar, pepper and bay leaf.
3. Cover and simmer 10 to 15 minutes.
4. Combine vinegar, beet juice and cornstarch and add to broth mixture.
5. Stir until slightly thickened.
6. Serve with 1 to 2 tablespoons sour cream on top.

summer sausage, onion, garlic, carrot, olive oil, beef broth, beets, cabbage, tomato, sugar, black pepper, bay leaf, vinegar, beet juice, cornstarch, sour cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=671169 (may not work)