BORSCHT UKRANIAN Kielbasa
3-4 cloves garlic, minced
1 carrot, sliced
1 celery stalk, sliced
1 16 oz. can sliced beets
1 small cabbage, chopped
2 large tomatoes chopped
2 large onions, coarsely chopped
2 tablespoons cider vinegar
2 teaspoons sugar, (salt and pepper to taste)
1/2 cup lentils, dry
1 1/2 lbs. Kielbasa vegetarian
In a 5-7 qt. dutch oven cover. Add Kielbasa, cabbage, onions, 2 large tomatoes, chopped, vinegar, sugar, lentils and beets with their liquid. Cover and cook one hour until lentils and cabbage are tender. Remove Kielbasa and slice thinly. Bring to a boil and remove from heat. Serve.