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.
- (16 ounce) package pork sausage : 1 pack
- beets, peeled and shredded : 3 medium
- carrots, peeled and shredded : 3 piece
- baking potatoes, peeled and cubed : 3 medium
- cabbage, cored and shredded : 0.5 medium head
- diced tomatoes, drained : 1 cup
- vegetable oil : 1 Tbsp
- onion, chopped : 1 medium
- (6 ounce) can tomato paste : 1 can
- water, divided, or as needed : 8.75 cups
- garlic, minced : 3 clove
- white sugar, or to taste : 1 tsp
- salt and pepper to taste : 0 piece
- sour cream, for topping : 0.5 cup
- chopped fresh parsley for garnish : 1 Tbsp
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. NINJETTE