Borscht with Sausage and Beets
Delicious and appetizing - a perfect lunch for the whole family! Borscht with sausage and beets cooks much faster than traditional borscht because there’s no need to boil meat. A great first course to diversify your daily menu!
Updated : 06 August, 2025
Easy
About 30 min.
Ingredients
1
Beetroot
1
Onion
1
Carrot
3
Potato
300 grams
Boiled sausage
250 grams
Cabbage
2 liter
Broth
1 tablespoon
Vinegar
1
Laurel leaf
2
Garlic
1 teaspoon
Sugar
20 grams
Vegetable oil
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
You can cook this borscht using meat broth or just water. I used meat broth for this version. Clean and wash all vegetables thoroughly under running water. For the sausage, I use boiled sausage, but smoked sausage also works. If the beets are small, use 2 of them.
Step 2
Bring the broth to a boil. Peel and cut the potatoes into small cubes. Add them to the boiling broth and cook for about 10 minutes.
Step 3
Thinly shred the cabbage. Finely chop the onion. Grate the carrot using a large grater. Add the cabbage to the pot with the potatoes and cook for another 10-15 minutes.
Step 4
Heat some vegetable oil in a skillet over medium heat and sauté the onion and carrot for 3-5 minutes, stirring occasionally so the vegetables don’t burn.
Step 5
Grate the beets on a large grater and sauté them for 5-7 minutes. The beets will reduce slightly in size during frying.
Step 6
Add the sautéed vegetables to the pot. Drop in a bay leaf.
Step 7
Then add the sautéed beets and chopped sausage. Add a splash of vinegar to preserve the rich red color of the borscht. Season with salt and sugar to taste. Bring everything to a boil, then remove the pot from the heat. Cover and let it sit for a few minutes to infuse the flavors.
Step 8
Serve the finished borscht hot in bowls. Enjoy your meal!