Total Time
Prep 15 mins
Cook 45 mins

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.

Ingredients Nutrition


  1. Crumble the sausage into a skillet over medium-high heat. Cook and stir until no longer pink. Remove from heat and set aside.
  2. 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.
  3. 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.
  4. Ladle into serving bowls, and garnish with sour cream and fresh parsley.
Most Helpful

4 5

Very good! I was able to combine a lot of ingredients I had on hand to make this soup. I used the crock pot to cook it all.

3 5

I absolutely hate to only give this recipe 3/5 stars, but this just didn't do it for me. I had made borscht before and didn't like it, but was determined to give it another try with a different version. I guess now I know for sure that I don't like beets. I must say though, this borscht had such a lovely color! Aside from the beets, the other flavors blended together so nicely. You couldn't even really taste the beets unless you got a chunk on your spoon. Better luck next time, I suppose. Thanks for sharing!

5 5

Never had it before but always wanted to try it. Fabulous thick soup which I made as posted including the pork sausage. I most likely will make this again but leave the sausages out next time. Great recipe! Made for the Aussie/NZ RS#39, the ANZAC Biscuits.