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Borscht Soup

After a busy day, I like to unwind by creating something delicious for dinner. This recipe proves great meals can be quick.—Courtney Bird, Papillion, Nebraska
  • Total Time
    Prep: 10 min. + chilling
  • Makes
    8-10 servings (2-1/2 quarts)


  • 2 cans (15 ounces each) diced beets
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 can (10-1/2 ounces) condensed beef consomme, undiluted
  • 4 dill pickle spears, chopped
  • 1 cup sour cream
  • 1 jar (16 ounces) shredded sweet-and-sour red cabbage, undrained


  • Drain one can of beets; place beets in a blender, add the soup, consomme, pickles and sour cream; process until smooth. Pour into a large bowl. Add undrained can of beets and cabbage. Chill at least 4 hours.

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