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Ukrainian Red Borscht Soup

Borscht is a classic beet soup that's so comforting and delicious. This recipe comes from my Ukrainian friend's mother, who taught me how to make it.
Print Recipe
Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Course lunch/dinner
Cuisine American, eastern europe
Servings 10 people
Calories 2745.3 kcal

Equipment

  • 1 Large Pot (Dutch Oven) For simmering the soup
  • 1 Large Skillet For browning sausage and sautéing aromatics
  • 1 Box Grater or Food Processor For shredding beets, carrots, and cabbage efficiently
  • 1 Chef's knife For chopping and cubing vegetables
  • 1 Ladle For serving the soup

Ingredients
  

Main

  • 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
 

  • Gather all ingredients. Dotdash Meredith Food Studios
  • Crumble sausage into a skillet set over medium-high heat. Cook and stir until no longer pink. Remove from the heat and set aside. Dotdash Meredith Food Studios
  • 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. Dotdash Meredith Food Studios
  • 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. Dotdash Meredith Food Studios
  • Add garlic to the soup, cover, and turn off the heat. Let stand 5 minutes. Stir in sugar and season with salt and pepper. Dotdash Meredith Food Studios
  • Ladle into serving bowls. Garnish with sour cream and dill. Enjoy! Dotdash Meredith Food Studios

Notes

For a deeper, richer flavor, allow the borscht to rest overnight in the refrigerator; the flavors meld beautifully. When sautéing the onion and blooming the tomato paste, ensure a good caramelization to build a strong flavor base. A splash of red wine vinegar or lemon juice at the end can brighten the soup and enhance the beet's color. Cook vegetables to tender-crisp to maintain texture. Adjust sugar, salt, and pepper carefully; the sweetness balances the earthy beets. Serve with a generous dollop of sour cream and fresh dill for authentic taste and presentation.