Ukrainian Red Borscht Soup
Serves: 5
Irwin Berge
1 January 1970
Based on User reviews:
46
Spice
50
Sweetness
50
Sourness
40
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
450 g
Pork Sausage (package)3 medium
Beets (peeled and shredded)3 medium
Baking Potatoes (peeled and cubed)1 tbsp
Vegetable Oil1 medium
Onion (chopped)170 g
Tomato Paste (can)3 cup
Water1 medium
Cabbage (head, cored and shredded)3 cloves
Garlic (minced)1
Salt1 tsp
White Sugar (to taste)1 cup
Sour Cream (for topping)Directions:
1
Crumble the sausage (if using) into a skillet over medium-high heat
2
Cook and stir until no longer pink
3
Remove from the heat and set aside
4
Fill a large pot halfway with water(about 2 quarts), and bring to a boil
5
Add the sausage, and cover the pot
6
Return to a boil
7
Add the beets, and cook until they have lost their color
8
Add the carrots and potatoes, and cook until tender, about 15 minutes
9
Add the cabbage, and the can of diced tomatoes
10
Heat the oil in a skillet over medium heat
11
Add the onion, and cook until tender
12
Stir in the tomato paste and water until well blended
13
Transfer to the pot
14
Add the raw garlic to the soup, cover and turn off the heat
15
Let stand for 5 minutes
16
Taste, and season with salt, pepper and sugar
17
Ladle into serving bowls, and garnish with sour cream, if desired, and fresh parsley