Ukrainian red borscht soup

    (357)
    55 min

    My friend's mother from the Ukraine taught me this recipe for the classic beetroot soup. It's as authentic as it gets. It can be served vegetarian style by omitting the sausage.


    299 people made this

    Ingredients
    Serves: 10 

    • 450g pork sausage, diced
    • 3 medium beetroot, peeled and grated
    • 3 carrots, peeled and grated
    • 3 medium baking potatoes, peeled and cubed
    • 1 tablespoon vegetable oil
    • 1 medium onion, chopped
    • 150g tomato puree
    • 180ml water
    • 1/2 medium cabbage, cored and shredded
    • 1/2 (400g) tin chopped tomatoes, drained
    • 3 cloves garlic, minced
    • salt and pepper to taste
    • 1 teaspoon caster sugar, or to taste
    • 125ml soured cream, for topping
    • 1 tablespoon chopped fresh parsley for garnish

    Method
    Prep:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Place the sausage into a frying pan over medium-high heat. Cook and stir until no longer pink. Remove from the heat and set aside.
    2. Fill a large pot halfway with water (about 2 litres), and bring to the boil. Add the sausage, and cover the pot. Return to the boil. Add the beetroot, and cook until they have lost their colour. Add the carrots and potatoes, and cook until tender, about 15 minutes. Add the cabbage, and the chopped tomatoes.
    3. Heat the oil in a frying pan over medium heat. Add the onion, and cook until tender. Stir in the tomato puree and water until well blended. Transfer to the pot. Add the raw garlic to the soup, cover and turn off the heat. Let stand for 5 minutes. Taste, and season with salt, pepper and sugar.
    4. Ladle into serving bowls, and garnish with soured cream and fresh parsley.
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    Reviews & ratings
    Average global rating:
    (357)

    Reviews in English (266)

    by
    723

    I have used this recipe twice- excellent. Read carefully, I have been to 23 countries. This is how I modified: No meat-to greasy. No garlic- not needed. No sugar- use aged vinegar, nice and sweet. I also added one cube chicken bullion and one can of chicken stock, no fat. Also HALF the tomato paste. FRESH dill- lots. Cooked onions in grape seed oil, high burn rate. If you follow what I suggest, you will achieve culinary greatness and Ukrainian authenticity.  -  08 Jan 2008  (Review from Allrecipes US | Canada)

    by
    469

    Very good. I cook my beets with the skins on for about an hour in the water I will use for the soup. The skins slip right off after boiling and its easy to chop or slice them, besides it increases the nutritional value of the soup!  -  09 Sep 2006  (Review from Allrecipes US | Canada)

    by
    249

    My family and I lived in Russia for 3 1/2 years, and I have looked for a borscht recipe that was the same as we had there. This one was perfect! I've never had borscht with meat in it, so I made it vegetarian. This was the real thing - especially with the sourcream, or "smeatana" on top!  -  16 May 2006  (Review from Allrecipes US | Canada)

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