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Ukrainian Borscht (barszcz ukraiński)

  • Author: polishhousewife
  • Prep Time: 60 min
  • Cook Time: 60 min
  • Total Time: 2 hours
  • Yield: 8 - 10 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Ukrainian


A hearty beet soup


  • 16 ounces bulk pork sausage (I made my own hot breakfast sausage)
  • 3/4 cup red lentils
  • 1 3/4 cup water, divided
  • 3 medium beets, peeled and shredded
  • 3 carrots, peeled and shredded
  • 1 tablespoon vegetable oil
  • 1 medium onion, chopped
  • 6 ounces tomato paste
  • 1/2 head cabbage, cored and finely shredded
  • 8 ounces diced tomatoes
  • 3 cloves garlic
  • salt and pepper to taste
  • sour cream, for garnish
  • parsley, for garnish


  1. Brown the sausage over medium-high heat, breaking into small pieces, drain and set aside
  2. Soak lentils in 1 cup of water, while cooking sausage and shredding vegetables (about an hour)
  3. Drain lentils, reserving water, process lentils with a few spoons full of the water in a blender or food processor.  It should resemble a slightly watery hummus
  4. Add 8 cups of water to a large Dutch oven, add the sausage and bring to a boil
  5. Add beets, and simmer 15 minutes
  6. Add carrots and blended lentils, cook for 15 minutes
  7. Add cabbage and tomatoes, continuing to simmer
  8. Heat oil and onion in a frying pan, cook until the onion is tender
  9. Add garlic to onion and cook 1 minute; add tomato paste and 3/4 cup water
  10. Stir over heat until tomato paste and water are blended, transfer to soup pot
  11. Simmer 5 minutes, season to taste with salt and pepper
  12. Ladle into bowls and garnish with sour cream and diced parsley


For a vegetarian option, omit the sausage.  For a vegan recipe, skip the sausage and the sour cream or substitute a vegan sour cream

Keywords: borscht beet soup poland ukraine sausage