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Russian Borscht Soup Recipe

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 YIELD: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


  • 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).

Nutritional Facts

1 serving (1 cup) equals 71 calories, 1 g fat (trace saturated fat), 0 cholesterol, 673 mg sodium, 14 g carbohydrate, 4 g fiber, 3 g protein.

Reviews for Russian Borscht Soup

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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."

Reviewed Oct. 24, 2011


Reviewed Sep. 21, 2011

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

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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