Ukrainian Red Borscht Soup

205 Reviews 10 Pics
  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    55 m
Patti
Recipe 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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 10 servings

ADVERTISEMENT

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.

Share It

Reviews (205)

Rate This Recipe
eatmedetroit
601

eatmedetroit

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 also 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
420

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 nutritional value of the soup!

VVBROCK
229

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 vegetarian. This was the real thing - especially with the sourcream, or "smeatana" on top!

More Reviews

Similar Recipes

Sweet Potato, Carrot, Apple, and Red Lentil Soup
(567)

Sweet Potato, Carrot, Apple, and Red Lentil Soup

Sweet Russian Cabbage Soup
(238)

Sweet Russian Cabbage Soup

Roasted Red Pepper and Tomato Soup
(211)

Roasted Red Pepper and Tomato Soup

Green and Red Tomato and Corn Soup
(36)

Green and Red Tomato and Corn Soup

Pork and Cabbage Soup
(27)

Pork and Cabbage Soup

Spicy Shrimp and Red Bean Soup
(20)

Spicy Shrimp and Red Bean Soup

Nutrition

Amount Per Serving (10 total)

  • Calories
  • 257 cal
  • 13%
  • Fat
  • 13.8 g
  • 21%
  • Carbs
  • 24.4 g
  • 8%
  • Protein
  • 10.1 g
  • 20%
  • Cholesterol
  • 31 mg
  • 10%
  • Sodium
  • 665 mg
  • 27%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Sweet Potato, Carrot, Apple, and Red Lentil Soup

>

next recipe:

Green and Red Tomato and Corn Soup