Ukrainian Borscht

Brian served his mission in Kiev, Ukraine. He was actually one of the the first missionaries in the Ukraine. He says there is a big difference between Ukrainian borscht and Russian Borscht. I haven't ever made it, but Brian has made it a couple of times since we've been married. I admit, I'm not a huge borscht fan, and the smell takes over the whole house. Now I made Brian cook it in our crockpot in the garage so it doesn't stink up the whole entire house.

1 large onion, thinly sliced into about 2 inch strips or smaller
1 clove minced garlic
1-2 T. olive oil
2 large carrots, peeled and shredded
1 quart canned tomatoes
1/4 tsp pepper
3 T. red wine vinegar
6 cups water and 6 bouillon cubes, or equivalent, beef stock
2 large potatoes, shredded, (peels on or off)
one very small head of cabbage, finely shredded
1 pound polska kielbasa, sliced
2 cans julienne cut beets
1-2 tsp salt to taste

Sour cream and fresh dill on top of each bowl for garnish.

In large kettle, saute onion and garlic, in oil. Add carrot, and cook 2 minutes. Add tomatoes, salt, pepper, vinegar, and broth. Simmer 30 minutes. Add cabbage, potatoes, and sausage. Simmer 15 minutes over low heat. Add beets and heat to just bubbling. This will produce a brilliant red soup. To turn it into a brown, more traditional looking soup, cook longer over low heat and use green cabbage instead of red. Served 10-12.