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Russian Borscht Soup

 Russian Borscht Soup
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.
8 ServingsPrep: 15 min. Cook: 1 hour

Ingredients

  • 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

Directions

  • In a large saucepan, combine the beets, carrots, onion and broth;
  • bring to a boil. Reduce heat; cover and simmer for 30 minutes.
  • 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.