White Borscht Smorscht (White Borscht Soup)


1/2 lb. Sausage Link (We use Turkey)
2 Frozen Chicken Breast
6c Water
6 Chicken Broth Cubes
1T Butter
1 nice size Tablespoon Garlic, minced
1.5c Leeks, sliced
2 Russet Potatoes, diced
1c Mushrooms, sliced
1 SMALL Yellow Onion, quartered
1/4tsp Dried Marjoram
1/16tsp Sea Salt
1/4tsp Fresh Cracked Pepper
1T PLUS 1tsp Dried Dill Weed
1T Dried Parsley
1/4 to 1/2c Heavy Creamer (I used 1/4c) (Later)
1/4c Prepared Horseradish Sauce* (Later)
1/2 Boiled Egg, sliced, per serving bowl (Optional. I don’t. Some do)

Add all, EXCEPT horseradish sauce, creamer, and egg. Cook on low 6-8 hours. Turn heat down to warm and add horseradish and creamer and stir right before serving. Serve with sliced boiled egg (Optional). Also, for my horseradish lovers, add 1/2 tsp per bowl full.
*I use Woeber’s Sandwich Pal Horseradish Sauce. Also, you can choose to start off with 1T Dill, add more half way through, if needed.

For Our other version of Borscht- Click Here

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