Borscht soup with sour cream and dill

Method Print recipe

1. Crumble sausage into a skillet and set over a medium-high heat. Cook and stir until the meat is no longer pink. Remove from the heat and set aside.
2. Fill a large pot halfway with water (about 8 cups) and bring to a boil.
3. Add sausage to the pot, cover the pot, and return to a boil.
4. Meanwhile slice and add the beetroots and then simmer for 10 minutes.
5. Chop and add carrots and potatoes to the beets and continue to cook until the potatoes are tender – about 10 minutes more. Stir in the cabbage and tomatoes.
6. Chop the onion and press the garlic.
7. Heat oil in a skillet over a medium heat. Add onion and cook until tender. Stir in tomato paste and the remaining ¾ cup of water until it is well blended. Transfer into the pot.
8. Add garlic to the soup, cover, and turn off the heat. Let it stand for 5 minutes. Stir in sugar and season with salt and pepper.
9. Ladle into serving bowls. Garnish with sour cream and dill, and serve with brown bread (optional).