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Beet Borscht

Name: Beet Borscht
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 servings (2 quarts).
Cuisine: Jewish
Ingredients: 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

9 reviews

Test Kitchen Approved

Total Time

Prep: 15 min. Cook: 35 min.

Makes

8 servings (2 quarts)

My mother used to make this hearty soup from her garden's bountiful crop of beets and other vegetables. —Ruth Andrewson, Leavenworth, Washington

Beet Borscht Recipe photo by Taste of Home

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Ingredients

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

Directions

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.

Beet Borscht

Total Time

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