This borscht recipe makes a delicious version of the classic beet soup. Crumbled sausage makes it very hearty, or you can omit it for a vegetarian soup.
Step1
Crumble sausage into a skillet set over medium-high heat. Cook and stir until no longer pink. Remove from the heat and set aside.
Step2
Fill a large pot halfway with water (about 8 cups) and bring to a boil.
Step3
Add sausage to pot, cover pot, and return to a boil. Add beets and cook until they have lost their color. Add carrots and potatoes and simmer until tender, about 15 minutes.
Step4
Add cabbage and diced tomatoes to pot.
Step5
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.
Step6
Add garlic to the soup, cover, and turn off the heat. Let stand 5 minutes. Stir in sugar and season with salt and pepper.
Step7
Ladle into serving bowls. Garnish with sour cream and parsley.
Prepare Time:
25 mins
Cook Time:
40 mins
Total Time:
1 hours 5
Servings:
10
Calories:
257 kcal
Carbohydrate:
24 g
Cholesterol:
31 mg
Dietary Fiber:
5 g
Protein:
10 g
Saturated Fat:
5 g
Sodium:
626 mg
Total Sugars:
8 g
Total Fat:
14 g
