Russian Borscht Soup Recipe

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With beets, carrots, cabbage and tomatoes, this recipe is great for gardeners like myself. Not only is it delicious, its bright crimson color is eye-catching on the table.
TOTAL TIME: Prep: 15 min. Cook: 1 hour
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Cook: 1 hour
MAKES: 8 servings


  • 2 cups chopped fresh beets
  • 2 cups chopped carrots
  • 2 cups chopped onion
  • 4 cups beef or vegetable broth
  • 1 can (16 ounces) diced tomatoes, undrained
  • 2 cups chopped cabbage
  • 1/2 teaspoon salt
  • 1/2 teaspoon dill weed
  • 1/4 teaspoon pepper
  • Sour cream, optional

Nutritional Facts

1 cup: 71 calories, 1g fat (0 saturated fat), 0 cholesterol, 673mg sodium, 14g carbohydrate (9g sugars, 4g fiber), 3g protein.


  1. In a large saucepan, combine the beets, carrots, onion and broth; bring to a boil. Reduce heat; cover and simmer for 30 minutes.
  2. Add tomatoes and cabbage; cover and simmer for 30 minutes or until cabbage is tender. Stir in salt, dill and pepper. Top each serving with sour cream if desired. Yield: 8 servings (2 quarts).
Originally published as Russian Borscht in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p25

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MY REVIEW User ID: 7702063 19418
Reviewed Mar. 4, 2014

"I tried this borscht recipe and think it's ok.  I just posted a recipe for borscht on my website ( and it?s amazing how different the prep can be. I think everybody?s borcht recipe is different. In fact, my borscht from week to week might even taste different! Borscht just has that reputation. Cheers from a true Russian."

kalisditz User ID: 6151042 19033
Reviewed Oct. 24, 2011


dockgirl User ID: 1591423 19031
Reviewed Sep. 21, 2011

"Absolutely love this recipe! Will definately make it again"

cookergrrl User ID: 4871665 48370
Reviewed Jan. 12, 2011

"Very Very Good as close to moms as i've been able to find. tasty, freezes great and wonderful on a winters night."

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