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Beet Borscht

 Beet Borscht
"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.
8 ServingsPrep: 15 min. Cook: 35 min.

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

Directions

  • 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).
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.