Ukrainian Red Borscht Soup
Borscht is a sour soup that is traditionally made with meat stock and boiled vegetables.
Store leftover borscht in an airtight container in the refrigerator for up to three days. Reheat in the microwave or on the stove. Borscht freezes well! When you add it to your freezer-safe containers, make sure to leave an inch or two of space at the top to allow for expansion.
Ingredients:
1 (16 ounce) package pork sausage
3 medium red beets, peeled and shredded
3 carrots, peeled and shredded
3 medium baking potatoes, peeled and cubed
½ 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+ cups water, divided, or as needed
3 cloves garlic, minced
1 teaspoon white sugar, or to taste
salt and pepper to taste
½ cup sour cream, for topping to make a dollop on each bowl
1 tablespoon chopped fresh parsley for garnish on each bowl
Place sausage in a skillet set over medium-high heat. Cook and stir until no longer pink. Chop/crumble to small pieces. Remove from the heat and set aside.
Fill a large pot halfway with water (about 8 cups) and bring to a boil.
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.
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.
Add garlic to the soup, cover, and turn off the heat. Let stand 5 minutes. Stir in sugar and season with salt and pepper.
Ladle into serving bowls. Garnish with sour cream and dill. Enjoy!
This soup can be served vegetarian-style by omitting the sausage.
From allrecipes.com Nov 12, 2024