It’s simple to prepare this pie!
| Prep Time: | 25 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 10 |
Ingredients
- 1 (16 ounce) package pork sausage
- 3 medium 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 ¾ 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
- freshly chopped dill or parsley for garnish
Instructions
- Crumble sausage into a skillet set over medium-high heat. Cook and stir until no longer pink. 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.
- This soup can be served vegetarian-style by omitting the sausage.
Nutrition Facts
| Calories | 257 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 31 mg |
| Dietary Fiber | 5 g |
| Protein | 10 g |
| Saturated Fat | 5 g |
| Sodium | 626 mg |
| Sugars | 8 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
This was different from the borscht I usually make; and it was pretty good. I liked the addition of the sausage (I usually just use plain venison). I thought that it could’ve used at least some broth in place of the water for a bit more richness; and I really missed the tang you get from adding vinegar like a lot of other borscht recipes do. However, this was still quite tasty, and a really nice change-up from the usual. Thank you for sharing your recipe!
I meant to grab diced tomato but grabbed Rotel with green chilis , it gave it an interesting kick.
Like many people I do not care for beets. But love this soup!
I’ve used this recipe for years, reminds me of the Borscht my Ukrainian family made. My changes are using ground hamburger instead of pork and Dill pickle juice, from the pickle jar, instead of white vinegar. The Dill Pickle juice is a game changer for flavor. .
Really good base recopie,if you want actual broth like we do, I double the water, add 3 TBLS low sodium organic beef bouillon, use 1 lb of beef stew meat cut into to bite size peices instead of pork, everything else is the same except I sautee the beef and veggies in olive oil to get a light browning before adding to water, I cut the veggies into bite size cubes so its easy to eat, delicious
I would describe it as goulash, but I am American and have no European culinary expertise. Doesn’t have as much beet flavor as I expected but still good. I cooked the onion along with the carrots rather than separately in a skillet, and I cooked the cabbage until thoroughly done. It took me twice as long to prep and cook as the recipe indicates.
This was the first time I’ve had borscht and now I see why so many people love it. I can’t believe how good it is. I followed this recipe exactly with the following exceptions. One, because the russet potatoes I had were on the small side, I used six of them instead of three. Two, instead of using 8 ounces of tomatoes, I used an entire 14.5 ounce can and I didn’t drain it. I dumped the entire can into the pot, liquid and all. I don’t think doing this changed the flavor of the borscht very much, if at all. Finally, instead of using 8 cups of water I used 4 cups of water, 2 cups of chicken broth and 2 cups of vegetable broth. I highly recommend not skipping the sour cream or the fresh parsley or dill. They add a great deal to the flavor. Also, the recipe says to add salt and pepper to taste. I used 1 teaspoon of salt and half a teaspoon of pepper and that worked well for me. I’m going to add this recipe to my list of keepers. This is one of the tastiest dishes I’ve ever had.
Very good. Made borscht one other time with a different recipe that was not as good as this. Used chicken bone broth instead of water and chicken sausage—it’s what I had, would probably recommend going with the pork… my wife called it “peasant food” I gently reminded her that she married beneath her class good soup though.
Great recipe! Made it because we picked up too many beets at the farmer’s market. I used vegetable stock, which I prefer to the flavour of beef stock. Took it to Thanksgiving dinner – my in-laws are all very good cooks and they enjoyed it thoroughly (even tho we forgot the sour cream ;))
Delicious! I added more beets for fun (7 total). I shredded most of my veggies, but I plan to try small chunks next time.
My husband HATES beets and he loved it!
First time trying this soup very good my neighbors even liked it
My son and I made this for dinner last night. It was our first time ever having borscht and it was REALLY good! It takes quite a bit of prep but with the both of us working together, it came together nicely. We didn’t have sour cream, so we used plain Greek yogurt to serve with it instead. Thinking of you, Ukraine!
Very good and different than most foods I’ve had. Definitely make it!
Imprecise recipe. It’s really a pot a feu preparation but you couldn’t figure that out from the recipe. The ideas are good but cooks should stick with something where the amounts are spelled out.
Worth it.
All beet borscht soup recipes are delicious. Each adds the taste of the region from whence they originated. If you love beets you’ll love the soup. My mom’s handed down to me is different than all those I reviewed at by this or that but the base is beets. Of course my moms is my favorite but I’ll give each of the different recipes a try to see if there’s any tweaking I might do to my own. Enjoy all the creativity. Thank God for our differences otherwise we’d be bland and so would our recipes.
This was as close to my Grammas Borscht as I’ve had. I’ve never made it before, so I followed the recipe to a T (omitting the meat) and my first bite mixed with some sour cream was heaven! Well done.
Tasted amazing!
It is fabulous! Confident in sharing with friends. It is delicious!
I did not shred my veggies and did not add tomato paste. Used chicken stock. So wonderful and flavourful. Just great soup