Jul 27, 2011

Ukrainian Red Borscht Soup

1 (16 oz) pkg pork sausage, cooked (opt.)
3 medium beets, peeled and shredded
3 carrots, peeled and shredded
3 medium baking potatoes, peeled and cubed
1 T oil
1 medium onion, chopped
1/2 -1 (6 oz) can tomato paste (or ketchup, to taste)
2 quarts water
1/2 medium head cabbage, cored and shredded
1 (8 ounce) can diced tomatoes, drained (opt)
3 cloves garlic, minced (opt)
salt to taste
1 t. sugar (opt, but not needed)     
1 t vinegar, any type (opt. -- if you didn't add in ketchup)   
  1. Heat the oil over medium heat. Add the onion, and cook until tender. (add meat now if desired)
  2. Fill the pot halfway with water and bring to a boil. Add the potatoes and cook 10 minutes.
  3. Add the carrots, beets, cabbage and tomatoes; cook 10 more minutes.
  4. Stir in the tomato paste to the soup, cover and turn off the heat. Let stand for 5 minutes. Taste, and season with salt (and sugar if needed).

*from www.allrecipes.com


  1. Here, you have to provide the recipe of Ukrainian Red Borscht Soup that include great stuff for making this soup.Nice work.

  2. Shelley, this soup was perfect for using all of our beets we got from a neighbor last week. It had a unique flavor and color that the kids weren't too excited about because it looked as red as blood, but after tasting it, they all said it was really rather good...even my picky 1 year old ate it! Thanks for the recipe.