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Ukrainian Borscht Soup

PorkStove-TopWorld-Cuisine

Time: 1 hour 5 minutes

Yield: 10 servings

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About

Contrary to popular belief, borscht isn't just native to Russia but to all of Eastern Europe. In fact, the borscht that many in the English-speaking world are familiar with hails from Ukraine! Ukrainian Borscht Soup is as ironically red and inviting as you'd imagine, deriving a natural sweetness and color from the beets mixed into the broth. Pork sausage adds savory flavor and meatiness, potatoes and carrots add heartiness and heft, and cabbage adds substance and a little garden freshness. Add a cloud of sour cream on top for some creaminess and tang, and Ukrainian Borscht Soup is ready to comfort you.

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Ingredients

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

Directions

Step 1 -Crumble the sausage into a skillet set over medium-high heat and cook, while stirring, until it is no longer pink, about 5-7 minutes.

Step 2 -Transfer the sausage from the heat.

Step 3 -Fill a large pot with 8 cups of the water and bring it to a boil.

Step 4 -Add the sausage to the water, cover the pot, and bring the mixture to a boil.

Step 5 -Add the beets to the sausage mixture and cook until the beets have lost their color, about 5 minutes.

Step 6 -Add the carrots and the potatoes to the sausage mixture and simmer until they are tender, about 15 minutes.

Step 7 -Add the cabbage and the diced tomatoes to the sausage mixture.

Step 8 -In a skillet over medium heat, heat the vegetable oil.

Step 9 -Add the onion to the hot oil and cook until it is tender, about 5 minutes.

Step 10 -Stir the tomato paste and the remaining water into the onions until they are well blended.

Step 11 -Add the onion mixture and the garlic to the soup and cover the pot.

Step 12 -Turn off the stovetop heat and let the soup stand for 5 minutes.

Step 13 -Stir the sugar, the salt, and the pepper into the soup.

Step 14 -Serve the soup with the sour cream and the parsley.

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