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Beet Borscht

My mother used to make this hearty soup from her garden's bountiful crop of beets and other vegetables. —Ruth Andrewson, Leavenworth, Washington
  • Total Time
    Prep: 15 min. Cook: 35 min.
  • Makes
    8 servings (2 quarts)


  • 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
  • Optional: Sour cream and chopped chives or fresh dill sprigs


  • 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. If desired, top each serving with sour cream and chives or dill.
Nutrition Facts
1 cup: 48 calories, 2g fat (1g saturated fat), 4mg cholesterol, 375mg sodium, 7g carbohydrate (5g sugars, 2g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

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  • shannondobos
    Sep 8, 2020

    This was very similar to what I remember my Ukrainian grandmother making when I was a kid. Delicious! I add a handful of fresh dill in the last 15 minutes and then garnish with more at the end. Perfect :)

  • michael
    Oct 25, 2019

    I grew up with Russians. No onions, they take the red beat color out. It's potatoes, carrots, cabbage,beets and small pieces of beef. Add fill at the end, a must. Serve with a hard bread.

  • MsFyfe
    Jan 28, 2017

    This turned out well. I added white beans and a bay's a keeper

  • annrms
    Nov 4, 2016

    Excellent! I used homemade defatted, low sodium chicken stock because that's what I had. Instead of shredding the veggies, I chopped them in the food processor. Pre-cooked the beets, then chopped them. Tastes even better the next day!!!!

  • kelly mac
    Oct 9, 2016

    5 stars..cant wait to dig in..I didn't grate my beets..I parboiled them..then cut them up..& put them in my grater for a few seconds..awesome!??

  • dublinlab
    Oct 1, 2016

    Excellent. I finely sliced about a pound of venison steak and quickly fried up to add to the soup. I served it with sour cream. Very easy, l will make this again. Janet. VFE. I plan on freezing some in 2 serving containers.

  • UmmBinat
    Dec 30, 2014

    Tasty. My girls (7 and 3) ate theirs with homemade sauerkraut on top. I'm sure it would have been better with sour cream too! My complaint was that with all the veggies grated they kind of clumped together on the spoon. I used less homemade bone broth in proportion to vegetables as other reviewers, kohlrabi in place of cabbage as that is what I had on hand. All organic ingredients including raw butter.

  • jennt1981
    Sep 23, 2014

    After looking at all the borscht recipes on the TOH site I went with this recipe as a base for mine tonight. I omitted the cabbage, only because I didn't have any and added lamb, zucchini, dill and white wine vinegar. It was the perfect meal for Autumnal Equinox!

  • sgronholz
    Jul 21, 2013

    My family loves this recipe! I like to make a huge batch of this soup using my homegrown veggies and then freeze it in pint containers so we can enjoy it throughout the year. Since my family prefers a thicker consistency, I omit the cans of beef broth and just add bouillon to the water. Yum!

  • cmash
    Aug 3, 2010

    This simple sounding recipe is sooo good! Everyone raves about it, including die-hard eastern European borscht snobs.(You know who you are.)The only change I make is that I use vegetarian beef flavoured cubes water to equal the amount of beef broth.I also chop the carrots and beets into bite size matchsticks for a texture I prefer.Thanks so much.