This red borscht builds its flavor in stages: browned pork sausage, simmered beets and root vegetables, a cabbage-and-tomato layer, and a separate onion and tomato-paste mixture. Sour cream and fresh dill or parsley finish each bowl.
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
- 1/2 medium head cabbage, cored and shredded
- 1 cup diced tomatoes, drained
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 1 (6 ounce) can tomato paste
- 8 3/4 cups water, divided, or as needed
- 3 cloves garlic, minced
- 1 teaspoon white sugar, or to taste
- Salt and pepper, to taste
- 1/2 cup sour cream, for topping
- Freshly chopped dill or parsley, for garnish
Cooking sequence
- Crumble the sausage into a skillet over medium-high heat. Cook and stir until it reaches 160°F (71°C), then remove it from the heat.
- Bring about 8 cups of the water to a boil in a large pot. Add the sausage, cover, and return to a boil.
- Add the beets and simmer for 10 minutes. Add the carrots and potatoes and cook for about 10 minutes more, until the potatoes are tender. Stir in the cabbage and drained tomatoes.
- Heat the vegetable oil in a skillet over medium heat. Cook the onion until tender, then stir in the tomato paste and remaining 3/4 cup water. Add this mixture to the soup.
- Stir in the garlic, cover the pot, turn off the heat, and let the soup stand for 5 minutes. Add the sugar and season with salt and pepper.
- Ladle into bowls and top with sour cream and chopped dill or parsley.
