Mauk Borscht

The name is sort of a play on words, since I’m not sure this is true borscht.  It is published at the request of my daughter Kate.

1 large onion, chopped                                      2 cloves garlic, minced                    4-6 slices bacon, chopped

1 28-oz can tomatoes                                         2 stalks celery, sliced                        2   med. carrots, jullienned

1 small cabbage, sliced very thinly                  1 med rutabaga, cubed                      4 c. chicken broth

3/4 lb. smoked kielbasa, sliced                        1 16-oz can sauerkraut                      2 tablespn lemon juice

2 bay leaves                                                          salt, pepper                                          1 tablespn fresh dill, chopped or 1 teaspn dried

1 tablespn sugar

Saute onion and garlic with bacon pieces.  Add tomatoes, veggies, and broth.  Bring to a boil, then simmer covered 30 minutes.  Stir in sausage, kraut, juice, sugar, bay leaves and simmer another 20 minutes or so.  Sprinkle in dill.  Serve with sour cream and hot homemade rolls. it’s really good for you.

2 thoughts on “Mauk Borscht

  1. Astrid

    Hi Julie–got your recipe when I googled the word ‘mauk’. I’m trying to find the origin of the word and think it may be connected to the word ‘sausage’ in some way. Do you know the history or origin of this recipe? Astrid

  2. Juliebee

    Hi! I know nothing about the origin; I’m not even sure where I got this recipe. My kids loved sauerkraut , so I used to look for recipes with that ingredient. I think borscht is often cooked with chuck or pork, but those cuts were sometimes too expensive for my family, so we went with the sausage — you could make a package of those stretch pretty far. Thanks for stopping by — check in again!

Leave a Reply

Your email address will not be published. Required fields are marked *