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.
⏱️ Recipe Details
- Prep Time: 25 mins
- Cook Time: 40 mins
- Total Time: 1 hr 5 mins
- Servings: 10
📝 Ingredients
- 1 (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
- 1 (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
👩🍳 Directions
Step 1
Gather all ingredients.
Step 2
Crumble sausage into a skillet set over medium-high heat. Cook and stir until no longer pink. Remove from the heat and set aside.
Step 3
Fill a large pot halfway with water (about 8 cups) and bring to a boil.
Step 4
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.
Step 5
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.
Step 6
Add garlic to the soup, cover, and turn off the heat. Let stand 5 minutes. Stir in sugar and season with salt and pepper.
Step 7
Ladle into serving bowls. Garnish with sour cream and dill. Enjoy!
💡 Cook’s Note
This soup can be served vegetarian-style by omitting the sausage.
🥗 Nutrition Facts
Calories: 257
Total Carbohydrate: 24g
Dietary Fiber: 5g
Total Sugars: 8g
Protein: 10g
Total Fat: 14g
Saturated Fat: 5g
Cholesterol: 31mg
Vitamin C: 39mg
Sodium: 626mg
Calcium: 78mg
Iron: 2mg
Potassium: 837mg
