How to Make Borscht | Soup Recipes | Allrecipes.com

beets

🥗Healthier: golden beets

💰Cheaper: carrots

Golden beets offer a milder flavor and lower sugar content.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt provides creaminess with fewer calories.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water + bouillon cubes

Homemade broth is fresher and can be made from scraps.

vinegar

🥗Healthier: lemon juice

💰Cheaper: apple cider vinegar

Lemon juice adds brightness and acidity.

Place a large skillet over medium-high heat and crumble in 1 pound of bulk pork sausage. Cook the sausage, stirring often until it's no longer pink, then set it aside off the heat.

Fill a large pot with about 2 quarts of water and bring it to a boil. Add the cooked sausage and bring the water back to a boil.

Add 3 medium peeled and shredded beets to the pot and cook until the beets are tender and release their color into the soup, about 10 minutes.

Next, add 3 peeled and shredded carrots and 3 peeled and cubed baking potatoes. Continue to cook until both are tender, about 15 minutes more.

Add 1/2 medium head of cabbage that you've shredded and an 8 oz drained can of diced tomatoes. Cover the pot while the soup simmers.

Heat 1 tablespoon of vegetable oil in a skillet over medium heat and cook 1 chopped medium yellow onion until it's soft, about 5 minutes.

Add a 6 oz can of tomato paste to the onion and brown it quickly to release its maximum flavor.

Add 3/4 cup of water and stir to blend everything together, then pour this mixture into the soup pot.

Finally, add 3 minced cloves of garlic to the soup and stir everything together. Cover the pot and turn off the heat, letting the soup stand for 5 more minutes so the garlic can cook in the heat of the soup.

Season the soup to taste with salt, pepper, and a little sugar if desired.

Ladle the soup into serving bowls and garnish with sour cream and chopped fresh parsley or dill.

Cooking Techniques

Equipment Needed

Spice Level: