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.
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.
