Borscht I

Ingredients

Tap an ingredient to see possible substitutions.

• 1 (16 ounce) package pork sausage
  Click to see substitutions
• 3 medium beets, peeled and shredded
  Click to see substitutions
• 3 carrots, peeled and shredded
  Click to see substitutions
• 3 medium baking potatoes, peeled and cubed
  Click to see substitutions
• ½ medium head cabbage, cored and shredded
  Click to see substitutions
• 1 cup diced tomatoes, drained
  Click to see substitutions
• 1 tablespoon vegetable oil
  Click to see substitutions
• 1 medium onion, chopped
  Click to see substitutions
• 1 (6 ounce) can tomato paste
  Click to see substitutions
• 8 ¾ cups water, divided, or as needed
  Click to see substitutions
• 3 cloves garlic, minced
  Click to see substitutions
• 1 teaspoon white sugar, or to taste
  Click to see substitutions
• salt and pepper to taste
  Click to see substitutions
• ½ cup sour cream, for topping
  Click to see substitutions
• freshly chopped dill or parsley for garnish
  Click to see substitutions

Instructions

1. 1
   Gather all ingredients.
2. 2
   Crumble sausage into a skillet set over medium-high heat. Cook and stir until no longer pink. Remove from the heat and set aside.
3. 3
   Fill a large pot halfway with water (about 8 cups) and bring to a boil.
4. 4
   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.
5. 5
   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.
6. 6
   Add garlic to the soup, cover, and turn off the heat. Let stand 5 minutes. Stir in sugar and season with salt and pepper.
7. 7
   Ladle into serving bowls. Garnish with sour cream and dill. Enjoy!