This borscht recipe comes from my friend's mother from Ukraine who taught me how to make this classic beet soup. It's as authentic as it gets. It can be served vegetarian-style by omitting the sausage.
Ingredients
- pork sausage: 1 pack (16 ounce pack)
- beets: 3 medium (shredded)
- carrots: 3 piece (shredded)
- baking potatoes: 3 medium (cubed)
- cabbage, cored and: 0.5 medium head (shredded)
- tomatoes: 1 cup (drained, diced)
- vegetable oil: 1 Tbsp
- onion: 1 medium (chopped)
- tomato paste: 1 can (6 ounce can)
- water: 8.75 cups (divided, or as needed)
- garlic: 3 clove (minced)
- white sugar: 1 tsp (to taste)
- salt and pepper: 0 piece (to taste)
- sour cream: 0.5 cup (for topping)
- parsley: 1 Tbsp (fresh; for garnish, chopped)
Metric Conversion
Stages of cooking
-
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 cook until they have lost their color. Add carrots and potatoes and simmer until tender, about 15 minutes.
-
Add cabbage and diced tomatoes to pot.
-
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 parsley.
