Farmer Sausage Borscht for a Crowd

This is another hearty thick soup that I made for our small church group. It is both economical and perfect to pair with some buns and a salad. You will need a large stock pot that holds 12 liters. It can be made a day in advance, refrigerated and then warmed very slowly over low heat so as to avoid scorching the bottom.

• 1 1/2 rings smoked farmer sausage or 3 pounds of other smoked mild sausage
• 2 jumbo onions diced fine
• 12 medium potatoes, peeled and diced
• 10 carrots, peeled and sliced
• 2 - 28 ounce cans diced tomatoes
• 2 tablespoons "Better than Bouillon" vegetable base (look by the bouillon cubes)
• 1 tablespoon salt
• 2 chili peppers diced fine (I used fresh but you can use 2 teaspoons of dried chili peppers)
• 2 medium cabbages, quartered and sliced about 1/4 inch thick
• 1 packet of fresh dill weed (in the produce section) chopped fine

1. Brown the farmer sausage and onion in your very large stock pot until nicely browned.
2. Add 2 cups of water to de-glaze the bottom of the pot and simmer for 10 minutes while you prepare vegetables.
3. Add all the rest of the vegetables and seasonings but the cabbage and dill weed in order.
4. Stir well.
5. Add the cabbage last,  filling your pot up two inches from the top.
6. Add water to come level with the top of the cabbage.
7. Bring to a boil and add in the chopped dill weed.
8. Simmer  and stir occasionally on low heat for 4 hours.

Serves 25

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