Name: Ukrainian Red Borscht Soup
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 10
Cuisine: Ukrainian, Eastern European
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; 0.5 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; 8.75 cups water, divided, or as needed; 3 cloves garlic, minced; 1 teaspoon white sugar, or to taste; salt and pepper to taste; 0.5 cup sour cream, for topping; 1 tablespoon chopped fresh parsley for garnish

Ukrainian Red Borscht Soup

Borscht is a hearty beet soup with cabbage, potatoes, and garlic that's popular in Eastern Europe. This Ukrainian recipe includes pork for a delicious, comforting meal.

1 hr 5 min total 25 min prep 40 min cook 10 257 cal

Instructions

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1 Gather all ingredients.
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.
3 Fill a large pot halfway with water (about 8 cups) and bring to a boil.
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.
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.
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.
7 Ladle into serving bowls. Garnish with sour cream and dill. Enjoy!