“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.” - by Patti
Ingredients
Adjust Servings
Original recipe yields 10 servings
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.
Nutrition
Amount Per Serving (10 total)
- Calories
- 257 cal
- 13%
- Fat
- 13.8 g
- 21%
- Carbs
- 24.4 g
- 8%
Based on a 2,000 calorie diet
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Reviews (192)
Rate This Recipe
"I have used this recipe twice- excellent. Read carefully, I have been to 23 countries. This is how I modified: No meat-to greasy. No garlic- not needed. No sugar- use aged vinegar, nice and sweet. I a..." See morelso added one cube chicken bullion and one can of chicken stock, no fat. Also HALF the tomato paste. FRESH dill- lots. Cooked onions in grape seed oil, high burn rate. If you follow what I suggest, you will achieve culinary greatness and Ukrainian authenticity. "
JOCARROLL
"Very good. I cook my beets with the skins on for about an hour in the water I will use for the soup. The skins slip right off after boiling and its easy to chop or slice them, besides it increases the..." See more nutritional value of the soup!"
VVBROCK
"My family and I lived in Russia for 3 1/2 years, and I have looked for a borscht recipe that was the same as we had there. This one was perfect! I've never had borscht with meat in it, so I made it ..." See morevegetarian. This was the real thing - especially with the sourcream, or "smeatana" on top!"
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