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.
This borscht recipe is delicious, nutritious, and full of flavor. Plus, its gorgeous red hue is absolutely stunning!
Ukrainian Red Borscht Soup Recipe
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.This borscht recipe is delicious, nutritious, and full of flavor. Plus, its gorgeous red hue is absolutely stunning!
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
This soup can be served vegetarian-style by omitting the sausage.
