Red Beet Borscht - Serves 6

5-6 ounces Polish kielbasa, cubed
6 small fresh beets, peeled and chopped
Leaves and stems from beets, deveined and finely diced
½ 15-ounce can beets
2 stalks celery, minced
½ white onion minced
½ cup carrots, chopped
1 clove garlic, minced
½ cup cider vinegar
¼ cup red wine vinegar
4 tablespoons olive oil
1 bay leaf (to be removed before eating)
2-3 cups of chicken broth
Salt and pepper to taste




In a large pot, heat 2 tablespoons of olive oil and sauté the cubed kielbasa until caramelized on multiple sides. Use a slotted spoon and remove the kielbasa setting aside and keeping warm. In the oil flavored with kielbasa, add the onions, celery, carrots and garlic, stirring occasionally until the vegetables are caramelized. Add the fresh and canned beets and cook for 2-3 minutes. Deglaze the pot with the red wine, cider vinegar and broth. Add enough broth to just about cover the ingredients 1/2 inch. Add the bay leaf and season with salt and pepper. Cover pot and cook for 10-15 minutes over medium heat, stirring occasionally. When fresh beets have become tender, remove the Bay Leaf. Use an immersion blender, or pour contents into a food processor, and pulse until the consistency of a chunky stew. In a separate sauté pan, heat the remaining olive oil and sauté the fresh beet leaves and stems until tender. See the borscht topped with the kielbasa and sautéed greens along with a dollop of sour cream.