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Ukrainian Red Borscht Soup

SUBMITTED BY: Patti PHOTO BY: kawibabey

"My friend's mother from the Ukraine taught me this recipe for the classic beet soup. It's as authentic as it gets. It can be served vegetarian style by omitting the sausage."
RECIPE RATING:
The reviewer gave this recipe 58 stars. This recipe average a 4.5 star rating.
Read Reviews (51)
PREP TIME  15 Min
COOK TIME  40 Min
READY IN  55 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 1 (16 ounce) package pork sausage
  • 3 medium beets, peeled and shredded
  • 3 carrots, peeled and shredded
  • 3 medium baking potatoes, peeled and cubed
  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped
  • 1 (6 ounce) can tomato paste
  • 3/4 cup water
  • 1/2 medium head cabbage, cored and shredded
  • 1 (8 ounce) can diced tomatoes, drained
  • 3 cloves garlic, minced
  • salt and pepper to taste
  • 1 teaspoon white sugar, or to taste
  • 1/2 cup sour cream, for topping
  • 1 tablespoon chopped fresh parsley for garnish

DIRECTIONS

  1. Crumble the sausage into a skillet over medium-high heat. Cook and stir until no longer pink. Remove from the heat and set aside.
  2. Fill a large pot halfway with water(about 2 quarts), and bring to a boil. Add the sausage, and cover the pot. Return to a boil. Add the beets, and cook until they have lost their color. Add the carrots and potatoes, and cook until tender, about 15 minutes. Add the cabbage, and the can of diced tomatoes.
  3. Heat the oil in a skillet over medium heat. Add the onion, and cook until tender. Stir in the tomato paste and water until well blended. Transfer to the pot. Add the raw garlic to the soup, cover and turn off the heat. Let stand for 5 minutes. Taste, and season with salt, pepper and sugar.
  4. Ladle into serving bowls, and garnish with sour cream and fresh parsley.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 9, 2006 by JOCARROLL
Very good. I cook my beets with the skins on for about an hour in the water I will use for the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 8, 2008 by eatmedetroit
I have used this recipe twice- excellent. Read carefully, I have been to 23 countries. This is... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 26, 2006 by Anichka
I did like this borscht a lot and found it to be very authentic, but it was a little too sweet... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 16, 2006 by VVBROCK
My family and I lived in Russia for 3 1/2 years, and I have looked for a borscht recipe that... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 2, 2006 by MSmith
Very good soup. I served it with a homemade crusty bread. I had never tried a Borscht before,... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 23, 2007 by FAIRDOSE
I tried out this recipe but added a few changes. First of all I prepared the sausage... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 23, 2006 by Michelle JOnes
I lived in Russia for 6 months and this is authentic! Don't overcook it or the rich magenta... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 23, 2007 by zariiah
This dish is simple enough to make (my first soup attempt ever, and it went off without a... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 11, 2007 by Kristen
I must say that I was skeptical, but I absolutely LOVED it! We like our veggies in chunks... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 8, 2007 by SarahS