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My review
Ukrainian Red Borscht Soup
1
Patti
"My friend's mother from Ukraine taught me this recipe for the classic beet soup. It's as authentic as it gets. It can be served vegetarian-style by omitting the sausage."
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Ingredients
1 h 5 m servings 257Original recipe yields 10 servings
- Adjust
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Directions
{{model.addEditText}} Print- Crumble the sausage (if using) into a skillet over medium-high heat. Cook and stir until no longer pink. Remove from the heat and set aside.
- Fill a large pot halfway with water(about 2 quarts), and bring to a boil. Add the sausage, and cover the pot. Return to a boil. Add the beets, and cook until they have lost their color. Add the carrots and potatoes, and cook until tender, about 15 minutes. 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. 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.
- Ladle into serving bowls, and garnish with sour cream, if desired, and fresh parsley.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 309420 Ratings
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Most helpful positive review
1/8/2008
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 swee...
Most helpful critical review
10/30/2008
Well, I grew up in Ukraine till I was 19, and this recipe has not much to do with the classic.First it is with pork meat- solid, juicy, not some boiled crumbs.No pork? Then chicken.Second-"boil ...
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1/8/2008
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 swee...
9/9/2006
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 increas...
5/16/2006
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 ma...
10/30/2008
Well, I grew up in Ukraine till I was 19, and this recipe has not much to do with the classic.First it is with pork meat- solid, juicy, not some boiled crumbs.No pork? Then chicken.Second-"boil ...
1/23/2006
I lived in Russia for 6 months and this is authentic! Don't overcook it or the rich magenta color will turn brick red. Delicious and so healthy. Even my three year old liked it.
1/23/2007
I tried out this recipe but added a few changes. First of all I prepared the sausage seperately and put it aside. For the veggie mix, I used a big bag of already prepared coleslaw mix since it h...
4/8/2007
I made this as an appetizer for Ukrainian Easter, it was really good. I wish it had a deeper beet flavor though. I added some red wine reduction in mine to give it a fuller flavor and to enhanc...
8/26/2006
I did like this borscht a lot and found it to be very authentic, but it was a little too sweet for me with the amount of sugar called for... I should have paid more attention to the "to taste" p...
1/28/2006
I must say that I was skeptical, but I absolutely LOVED it! We like our veggies in chunks (it's hard to shred beets without turning the counter pink!), so we diced/chopped all the vegetables, a...