This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Old-Fashioned Pancakes See how to make classic diner-style pancakes. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Ukrainian Sweet and Sour Cabbage Soup
Cabbage Borscht Mennonite Soup
Pork and Cabbage Soup
Roasted Red Pepper and Tomato Soup
Red Pepper Potato Soup
more »
Top Related Articles
From Farm to Table: Farmers' Markets
Favorite Holiday Traditions
Split Pea Soup
Cooking Questions: Soup
Basic Soup Stocks: Vegetarian, Beef, and Chicken
Matzo Ball Soup
Soup Up Your Chicken Soup
Thickening Soups
Super Bowl(R): Chili Cook-Off
Broccoli Tips
Related Collections
Canned Tomatoes
Super Foods - Beets
Canned Vegetables
Fresh Beets
Fresh Cabbage

1 of

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Ukrainian Red Borscht Soup

By: Patti

"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."

Rate/Review | Read Reviews (173)

Prep Time:
15 Min

Cook Time:
40 Min

Ready In:
55 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 10 servings

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
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

Crumble the sausage into a skillet 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 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.
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.
Ladle into serving bowls, and garnish with sour cream and fresh parsley.