Recipe by CHILI SPICE
My husband's heritage is Ukrainian, he grew up eating borscht and still loves it. If you would like to make this Vegetarian or Vegan, just omit the meat and/or the sour cream (I do and we aren't vegetarians). My husband rates this as one of his favorite soups I make (5 stars)! I cook this one Vegan style.
Top Review by dennis.weikel
I made this recipe without the sausage which was delicious. I added caramelized Cipollini onions to each bowl when serving for texture and flavor. I did not add the sugar to the recipe. I serviced with piece of toasted bread with Hummas and picked onions on top. A healthy meal to sever to a family or friends.
- 1 (16 ounce) package pork sausage (optional)
- 8 cups low sodium vegetable broth or 8 cups beef broth
- 3 large beets, peeled and diced small
- 3 carrots, peeled and shredded
- 3 medium baking potatoes, peeled and diced
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 1 (6 ounce) can tomato paste
- 3⁄4 cup water
- 1⁄2 cabbage, cored and shredded (medium size)
- 1 (8 ounce) can diced tomatoes, drained
- 5 garlic cloves, minced
- salt and pepper (to taste)
- 1 teaspoon granulated sugar (or to taste)
- 1⁄2 cup sour cream, for topping (optional)
- 1 tablespoon parsley, chopped for garnish (optional)
Directions See How It's Made
- Crumble the sausage into a skillet over medium-high heat. Cook and stir until no longer pink. Remove from heat and set aside.
- Fill a large pot halfway with broth and bring to a boil. If using sausage add to broth, and bring back to a boil. Add the beets and cook until they have lost their color. Add the carrots, potatoes and garlic, simmer until tender (about 15 min). Add the cabbage and the can of diced tomatoes.
- Heat the oil in a skillet over medium heat. Add the onion, and cook until tender. Stir in the tomato paste and water until well blended. Transfer to the pot. Simmer another 5-10 minutes, and adjust seasoning (salt, pepper and sugar) to your liking. Cover, turn off heat and let soup stand for about five minutes.
- Ladle into serving bowls, and garnish with sour cream and fresh parsley.