QUICK SAUSAGE BORSCHT WITH MICROGREENS
A fast, colorful vegetable soup inspired by borscht, made in one pot with sausages and finished with sour cream and homegrown microgreens.
This quick borscht-inspired soup uses beets, cabbage, lentils, tomatoes, sauerkraut, and sausages for a simple, hearty meal with bright color and rich flavor.
PREP TIME
COOK TIME
TOTAL TIME
SERVINGS
INGREDIENTS
Vegetables
- 1 largebeet or 2 small beets, diced
- 1 mediumonion, chopped
- 3 mediumcarrots, chopped
- 5 stalkscelery stalks, chopped
- cabbage, shredded
Pantry
- 1 glasssauerkraut, drained
- 1 largecan tomato puree or diced tomatoes
- 1 cupred lentils
- spicy chili sauce, optional
- 3 tbspvegetable oil
Protein
- 3 largesausages, sliced or chopped
For serving
- 1 tbspsour cream
- microgreens, grown at home with the "Asphalt Rose Micro Greens" set
VIDEO
INSTRUCTIONS
- 1
Set the heat to high. A cast-iron pot is great, but any pot will work
- 2
Add about 3 tbsp vegetable oil to the pot
- 3
Add the onion and carrots. If you like, add fresh chili pepper
- 4
Fry until the onion turns soft and translucent
- 5
Add the sausages and fry everything together until lightly browned, not burned
- 6
Add water only to cover, leaving room for the tomatoes and vegetables
- 7
Add the diced beets, celery, red lentils, and shredded cabbage
- 8
Add chili sauce if using. Add a little more water only if needed to cover
- 9
Lower the heat to medium and simmer 15-20 minutes
- 10
Add the drained sauerkraut and the tomatoes
- 11
Boil about 5 minutes only. Do not boil too long or the soup can lose its bright red color
- 12
Serve hot with sour cream and microgreens
NUTRITION FACTS
PER SERVING (6 SERVINGS)
* Percent Daily Values are based on a 2,000 calorie diet.