Ukrainian Red Borscht Soup You Have To Try

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Ukrainian Red Borscht Soup

"My friend's mother from Ukraine taught me this recipe for the traditional beet soup. It's as real because it gets. It may be served vegetarian-style by using omitting the sausage."

Ingredients :

1 (16 ounce) package deal beef sausage
three medium beets, peeled and shredded
three carrots, peeled and shredded
three medium baking potatoes, peeled and cubed
1 tablespoon vegetable oil
1 medium onion, chopped
1 (6 ounce) can tomato paste
three/4 cup water
half of medium head cabbage, cored and shredded
1 (8 ounce) can diced tomatoes, tired
three cloves garlic, minced
salt and pepper to taste
1 teaspoon white sugar, or to flavor
half cup sour cream, for topping
1 tablespoon chopped fresh parsley for garnish

Instructions :

Prep : 25M	Cook : 10M	Ready in : 1H5M

Crumble the sausage (if the use of) into a skillet over medium-high heat. Cook and stir till no longer red. Remove from the heat and set aside.
Fill a huge pot halfway with water(about 2 quarts), and bring to a boil. Add the sausage, and cowl the pot. Return to a boil. Add the beets, and prepare dinner until they have got misplaced their color. Add the carrots and potatoes, and cook till gentle, about 15 mins. Add the cabbage, and the can of diced tomatoes.
Heat the oil in a skillet over medium warmth. Add the onion, and prepare dinner until soft. Stir within the tomato paste and water until properly combined. Transfer to the pot. Add the uncooked garlic to the soup, cover and flip off the warmth. Let stand for five mins. Taste, and season with salt, pepper and sugar.
Ladle into serving bowls, and garnish with bitter cream, if preferred, and sparkling parsley.

Notes :

Reynolds® Aluminum foil can be used to preserve food moist, cook it evenly, and make easy-up less complicated.

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