Borscht is a classic beet soup that’s so comforting and delicious. This recipe comes from my Ukrainian friend’s mother, who taught me how to make it.
Ukrainian Red Borscht Soup
Borscht is a classic beet soup that's so comforting and delicious. This recipe comes from my Ukrainian friend's mother, who taught me how to make it.
Ingredients
- 16 ounce package pork sausage
- 3 medium beets peeled and shredded
- 3 carrots peeled and shredded
- 3 medium baking potatoes peeled and cubed
- ½ medium head cabbage cored and shredded
- 1 cup diced tomatoes drained
- 1 tablespoon vegetable oil
- 1 medium onion chopped
- 6 ounce can tomato paste
- 8 ¾ cups water divided, or as needed
- 3 cloves garlic minced
- 1 teaspoon white sugar or to taste
- salt and pepper to taste
- ½ cup sour cream for topping
- freshly chopped dill or parsley for garnish
Instructions
- Gather all ingredients.
- Crumble sausage into a skillet set over medium-high heat. Cook and stir until no longer pink. Remove from the heat and set aside.
- Fill a large pot halfway with water (about 8 cups) and bring to a boil.
- Add sausage to pot, cover pot, and return to a boil. Add beets and simmer for 10 minutes. Add carrots and potatoes and continue to cook until potatoes are tender, about 10 minutes more. Stir in cabbage and tomatoes.
- Heat oil in a skillet over medium heat. Add onion and cook until tender. Stir in tomato paste and remaining 3/4 cup water until well blended; transfer to the pot.
- Add garlic to the soup, cover, and turn off the heat. Let stand 5 minutes. Stir in sugar and season with salt and pepper.
- Ladle into serving bowls. Garnish with sour cream and dill. Enjoy!
Notes
Recipe Tip
This soup can be served vegetarian-style by omitting the sausage.
