Description
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.
Ingredients
- 1 (16 ounce) package pork sausage
- 3 medium beets, peeled and shredded
- 3 carrots, peeled and shredded
- 3 medium baking potatoes, peeled and cubed
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 1 (6 ounce) can tomato paste
- ¾ cup water
- ½ medium head cabbage, cored and shredded
- 1 (8 ounce) can diced tomatoes, drained
- 3 cloves garlic, minced
- salt and pepper to taste
- 1 teaspoon white sugar, or to taste
- ½ cup sour cream, for topping
- 1 tablespoon chopped fresh parsley for garnish
Instructions
- Crumble sausage into a skillet set 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 8 cups) and bring to a boil.
- Add sausage to pot
- cover pot
- and return to a boil. Add beets and cook until they have lost their color. Add carrots and potatoes and simmer until tender
- about 15 minutes.
- Add cabbage and diced tomatoes to pot.
- 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.
- Add garlic to the soup
- cover
- and turn off the heat. Let stand 5 minutes. Stir in sugar and season with salt and pepper.
- Ladle into serving bowls. Garnish with sour cream and parsley.
Prep Time: 25 mins
Cook Time: 40 mins
Total Time: 1 hr 5 mins
Servings: 10