Tuesday, May 3, 2011

Tastefully Tuesday...

This last weekend I went on a weekend getaway with the hubby and met some friends for a fun evening at the museum and then we went to an authentic Russian restaurant for dinner. I love ethnic restaurants and this was a real treat, the entire wait staff spoke Russian, as did everyone attending the birthday party going on across from us, so we got to hear quite a few songs sung in Russian, including Happy Birthday.  The food was amazing and I have had most of it before with one exception.  I had never tried Borscht soup so I decided since this was as authentic as it gets without going to Russia I would order it.  I was not disappointed at all!  Its unlike anything I have had before and since I love beets it was an instant favorite. 

Ukrainian Red Borscht Soup
Recipe from All Recipes

**1 (16 ounce) package pork sausage
3 medium beets, peeled and shredded
3 carrots, peeled and shredded
3 medium baking potatoes, peeled and cubed
1 tablespoon vegetable oil
1 medium onion, chopped
1 (6 ounce) can tomato paste
3/4 cup water
1/2 medium head cabbage, cored and shredded
1 (8 ounce) can diced tomatoes, drained
3 cloves garlic, minced
salt and pepper to taste
1 teaspoon white sugar, or to taste
1/2 cup sour cream, for topping
1 tablespoon chopped fresh parsley for garnish

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

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.

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.

Ladle into serving bowls, and garnish with sour cream and fresh parsley.

**If you would like you could easily make this a vegetarian dish by omitting the pork sausage.
$0.50 off two cans of Red Gold Tomato products (in select areas)
$0.50 off Imperial Sugar
$0.50 off any two Shamrock Farms dairy products, including sour cream (its their May coupon)
$1.00 off any two Hood sour cream
For today's no cook option I chose Einstein Bros Bagels. If you click on the “Like” button on the Einstein Bros Bagels Facebook Page you’ll be able to print a coupon for a free fresh-baked treat with the purchase of a beverage. NOTE: The coupon is only good from 2 p.m. to close each day.

I hope you are all having a great week so far.



  1. Boy those bagels sure do sound good. If only we had one out here.
    Glad you liked your Beet soup. You are such the adventurous eater.

  2. My husband lived in Russia and Ukraine for a couple years and we have Borscht often. Even my kids love it. It's nice to have a recipe because he usually just does what he can remember. Thanks for sharing!

    The Farm Girl Recipes

  3. We lived in Russia for 5 years and I love Borscht!! I have never tried it with pork sausage but then each woman or man has their own way of making it :-)

  4. Now I would love that! My family? Not so much. Which disappoints me. I love beets. They don't. Beets are SO good for you! And if prepared properly, are really tasty! Glad you were able to try it and post a recipe! I think the pork sausage is a great addition!


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