Ukrainian Beet Borscht Soup

Over the past few weeks, my love for Beets and recipes bursting with healthy nutrients has grown exponentially.

Deciding to go on a healthy route could not have fallen at a better time since I have been quite busy and meal planning is a true must. Each meal needs to not only taste good, but feel good. Especially regarding budgeting and trying to stop dining and lunching out.

Beets have been here for me when I need them. Yeah, I’m comparing them to the boys I have loved in the past, who have not reciprocated my level of enthusiasm for all things food and cooking. And they were mostly positioned between who is making the first move or how the hell did we match on Tinder. But beets are never a bad logic to my love life. Bros before hoes, Beets before bros. Same. To call it a weird silver lining, Beets also make me pee pink, which is totally cute. If you pee pink after you mess with a bro, it’s less cute.

That’s when I got into Borscht soup. The sweet and delicate fragrance of the soup is reminiscent of sweet potato cream. The deep coloring is unlike any other soup I have ever had in the past. There is also a ton of nutritious value brought by the beets and carrots, as well as a versatile side-dish combination possibility. And let’s just say that adding a heavy drop of sour cream on top brings on the oomph factor. So for valentines day, if ever there was to be a secret admirer of mine, I’d let wish for a bouquet of Beets.

Let’s jump to the recipe! Happy Valentine’s week to all, even if this celebration is in honour of martyrdom and a good man’s hopelessly romantic gestures going awry moments before being decapitated way back in the 3rd Century AD.


Makes 8 Servings / Cook time: 40 Minutes


  • 8 cups water
  • 4 Veal sausages
  • 3 medium beets, peeled and shredded
  • 1 medium potato potatoes, peeled and cubed
  • 2 carrots, peeled and shredded
  • 1 (8oz) can diced tomatoes 
  • 3 tablespoons tomato paste
  • 1 medium onion, peeled and chopped
  • 2 large garlic cloves, sliced
  • Salt and pepper to taste
  • 1 tsp raw honey
  • 1 Tbsp olive oil, to fry
  • Sour cream for topping, Fresh parsley for topping


  1. Crumble the sausage into a frying pan and cook until no longer pink. Set aside.
  2. Fill a large pot with the prepared 8 cups of water and bring to boil. Add the sausage and the beets. Cook the beets until they have lost their color. Add the carrots and potatoes, cooking until tender (15 minutes). Add in the diced tomato and paste. Add the raw honey. Leave on low-heat simmer for 5 minutes. 
  3. Meanwhile, cook the onions and garlic in oil until tender. Add to the soup and leave the soup to cook for another 5 minutes. Serve with Sour cream and parsley.

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