Ukrainian Red Borscht Soup

Ingredients

• Ground beef

  90% lean meat / 10% fat, raw

  450g

• Beets

  Raw

  3 beet or 246g

• Carrots

  Raw

  3 medium or 183g

• Potato

  Flesh and skin, raw

  3 potato, large or 1.11kg

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Onions

  Raw

  1 medium or 110g

• Tomato paste

  Canned, without salt added

  1 can (6 oz) or 170g

• Water

  Plain, clean water

  ¾ cup or 178g

• Cabbage

  Raw

  ½ head, medium or 454g

• Tomatoes

  Crushed, canned

  ⁹⁄₁₆ can (15 oz) or 227g

• Garlic

  Raw

  3 cloves, minced or 9g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Sugar

  White, granulated sugar

  1 tsp or 4g

• Dill

  Fresh

  2 tbsp or 1g

Directions

1. Crumble the sausage (if using) into a skillet over medium-high heat. Cook and stir until no longer pink. Remove from the heat and set aside.
2. Fill a large pot halfway with water(about 2 quarts), and bring to a boil. Add the sausage, and cover the pot. Return to a boil. Add the beets, and cook until they have lost their color. Add the carrots and potatoes, and cook until tender, about 15 minutes. Add the cabbage, and the can of diced tomatoes.
3. Heat the oil in a skillet over medium heat. Add the onion, and cook until tender. Stir in the tomato paste and water until well blended. Transfer to the pot. Add the raw garlic to the soup, cover and turn off the heat. Let stand for 5 minutes. Taste, and season with salt, pepper and sugar.
4. Ladle into serving bowls, and garnish with sour cream, if desired, and fresh parsley or dill
5. (source: https://www.allrecipes.com/recipe/84450/ukrainian-red-borscht-soup/)