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Russian Borscht

 Russian Borscht
I immigrated to the United States from western Russia in 1998. When I made friends, I found that many people had heard of Borscht, a traditional soup made with fresh beets, but few knew how to cook it. So I prepared this recipe from my grandmother, and everyone seemed to like it.—Svetlana Chriscaden, Falconer, New York
8 ServingsPrep: 15 min. Cook: 2 hours 10 min. + cooling


  • 8 cups water
  • 1 pound beef shanks
  • 5 whole peppercorns
  • 2 bay leaves
  • 1 teaspoon salt
  • 1/2 teaspoon dill weed
  • 3 medium uncooked beets, peeled and shredded
  • 2 tablespoons vegetable oil, divided
  • 2 teaspoons white vinegar
  • 2 medium potatoes, peeled and cubed
  • 2 medium carrots, sliced
  • 1 cup shredded cabbage
  • 2 tablespoons minced fresh parsley
  • 1 medium onion, chopped
  • 1 tablespoon all-purpose flour
  • 2 medium tomatoes, chopped
  • 1/2 cup sour cream


  • Place the first six ingredients in a large soup kettle or Dutch oven;
  • bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or
  • until beef is tender. Meanwhile, in a skillet, saute beets in 1
  • tablespoon oil for 3 minutes. stir in vinegar; set aside. Remove
  • beef with a slotted spoon; cool. Remove meat from the bones; discard
  • bones. Cut meat into chunks; set aside. strain broth, discarding

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Russian Borscht (continued)

Directions (continued)

  • peppercorns and bay leaves. Skim fat. Add enough water to broth to
  • measure 6 cups; return to kettle. Add potatoes, carrots, cabbage,
  • parsley and beets. Bring to a boil.
  • In a skillet, saute onion in remaining oil for 5-7 minutes or until
  • tender. Sprinkle with flour; stir until blended. Whisk into soup.
  • Reduce heat; cover and simmer for 30 minutes or until vegetables are
  • tender. add tomatoes. process soup in small batches in a blender or
  • food processor; pour into a large saucepan. Add beef; heat through.
  • Garnish with sour cream. Yield: 8 servings.