Beet Borscht Recipe

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"My mother used to make this hearty soup from her garden's bountiful crop of beets and other vegetables," relates field editor Ruth Andrewson of Leavenworth, Washington.
TOTAL TIME: Prep: 15 min. Cook: 35 min.
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Cook: 35 min.
MAKES: 8 servings

Ingredients

  • 2 cups shredded fresh beets
  • 1 cup shredded carrots
  • 1 cup chopped onion
  • 2 cups water
  • 1/2 teaspoon salt
  • 2 cans (14-1/2 ounces each) beef broth
  • 1 cup shredded cabbage
  • 1 tablespoon butter
  • 1 tablespoon lemon juice
  • Sour cream, optional

Nutritional Facts

1 serving (1 cup) equals 48 calories, 2 g fat (1 g saturated fat), 4 mg cholesterol, 375 mg sodium, 7 g carbohydrate, 2 g fiber, 1 g protein.

Directions

  1. In a saucepan, bring the beets, carrots, onion, water and salt to a boil. Reduce heat; cover and simmer for 20 minutes. Add broth, cabbage and butter; simmer, uncovered, for 15 minutes. Just before serving, stir in lemon juice. Top each serving with a dollop of sour cream if desired. Yield: 8 servings (2 quarts).
Originally published as Beet Borscht in Taste of Home August/September 1996, p17

Nutritional Facts

1 serving (1 cup) equals 48 calories, 2 g fat (1 g saturated fat), 4 mg cholesterol, 375 mg sodium, 7 g carbohydrate, 2 g fiber, 1 g protein.

Reviews for Beet Borscht

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Sep. 23, 2014

"After looking at all the borscht recipes on the TOH site I went with this recipe as a base for mine tonight. I omitted the cabbage, only because I didn't have any and added lamb, zucchini, dill and white wine vinegar. It was the perfect meal for Autumnal Equinox!"

MY REVIEW
Reviewed Jul. 21, 2013

"My family loves this recipe! I like to make a huge batch of this soup using my homegrown veggies and then freeze it in pint containers so we can enjoy it throughout the year. Since my family prefers a thicker consistency, I omit the cans of beef broth and just add bouillon to the water. Yum!"

MY REVIEW
Reviewed Aug. 3, 2010

"This simple sounding recipe is sooo good! Everyone raves about it, including die-hard eastern European borscht snobs.(You know who you are.)The only change I make is that I use vegetarian beef flavoured cubes + water to equal the amount of beef broth.I've used this recipe for years.Thank you so much ."

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