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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 cup: 48 calories, 2g fat (1g saturated fat), 4mg cholesterol, 375mg sodium, 7g carbohydrate (5g sugars, 2g fiber), 1g 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


Reviews for Beet Borscht

AVERAGE RATING
(6)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
annrms User ID: 2649709 256374
Reviewed Nov. 4, 2016

"Excellent! I used homemade defatted, low sodium chicken stock because that's what I had. Instead of shredding the veggies, I chopped them in the food processor. Pre-cooked the beets, then chopped them. Tastes even better the next day!!!!"

MY REVIEW
kelly mac User ID: 4137710 255187
Reviewed Oct. 9, 2016

"5 stars..cant wait to dig in..I didn't grate my beets..I parboiled them..then cut them up..& put them in my grater for a few seconds..awesome!??"

MY REVIEW
dublinlab User ID: 1682119 254880
Reviewed Oct. 1, 2016

"Excellent. I finely sliced about a pound of venison steak and quickly fried up to add to the soup. I served it with sour cream. Very easy, l will make this again. Janet. VFE. I plan on freezing some in 2 serving containers."

MY REVIEW
UmmBinat User ID: 8190955 216397
Reviewed Dec. 30, 2014

"Tasty. My girls (7 and 3) ate theirs with homemade sauerkraut on top. I'm sure it would have been better with sour cream too! My complaint was that with all the veggies grated they kind of clumped together on the spoon. I used less homemade bone broth in proportion to vegetables as other reviewers, kohlrabi in place of cabbage as that is what I had on hand. All organic ingredients including raw butter."

MY REVIEW
jennt1981 User ID: 2611777 27052
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
sgronholz User ID: 1473861 9154
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
cmash User ID: 1563261 25713
Reviewed Aug. 3, 2010 Edited Apr. 26, 2015

"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 also chop the carrots and beets into bite size matchsticks for a texture I prefer.Thanks so much."

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