Ukrainian Red Borscht Soup

1. 1

   Assemble all the ingredients.

2. 2

   Crumble the sausage into a skillet over medium-high heat. Cook, stirring, until it is no longer pink. Remove from the heat and set aside.

3. 3

   Fill a large pot halfway with water (about 8 cups) and bring it to a boil.

4. 4

   Add the sausage to the pot, cover, and bring it back to a boil. Add the beets and simmer for 10 minutes. Add the carrots and potatoes and continue cooking until the potatoes are tender, about 10 minutes more. Stir in the cabbage and tomatoes.

5. 5

   Heat the oil in a skillet over medium heat. Add the onion and cook until tender. Stir in the tomato paste and the remaining 3/4 cup water until well blended; transfer to the pot.

6. 6

   Add the garlic to the soup, cover, and turn off the heat. Let it stand for 5 minutes. Stir in the sugar and season with salt and pepper.

7. 7

   Ladle the soup into serving bowls. Garnish with sour cream and dill. Enjoy!

• Calories 203.53 kcal Moderate
• Protein 4.23 g Low Source
• Carbs 34.61 g Moderate
• Total Fat 5.91 g Moderate
• Saturated Fat 1.81 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 11.22 mg Low Source
• Sodium 179.2 mg Moderate
• Fiber 3.93 g Moderate
• Sugar 16.91 g High
• Added Sugar 8.72 g Moderate
• Calcium 55.19 mg Low Source
• Iron 1.25 mg Low Source
• Potassium 570.86 mg Moderate
• Vitamin A 17.52 mcg_rae Low Source
• Vitamin C 28.44 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅