Russian Borscht Soup
Total TimePrep: 15 min. Cook: 1 hour
Makes8 servings (2 quarts)
- 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
- 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.
Nutrition Facts1 cup: 71 calories, 1g fat (0 saturated fat), 0 cholesterol, 673mg sodium, 14g carbohydrate (9g sugars, 4g fiber), 3g protein.
Dec 11, 2017
My book club read a Russian theme book so what else but to serve a Russian luncheon to the 12 ladies. The Russian Borscht Soup was a huge hit as a starter so much so I was requested to send out the recipe!
Oct 30, 2017
My family is from St. Petersburg Russia. This is a good basic recipe for Borscht soup. I like adding beef, like stew beef, when I make it, and let it simmer until it's fork tender. Back in the day, not everyone could afford beef in Russia so this was typical. Try it... it's easy and so good!
Mar 4, 2014
I tried this borscht recipe and think it's ok. I just posted a recipe for borscht on my website (www.revivingtraditions.com/russian-borscht) and it?s amazing how different the prep can be. I think everybody?s borcht recipe is different. In fact, my borscht from week to week might even taste different! Borscht just has that reputation. Cheers from a true Russian.
Oct 24, 2011
Sep 21, 2011
Absolutely love this recipe! Will definately make it again
Jan 12, 2011
Very Very Good as close to moms as i've been able to find. tasty, freezes great and wonderful on a winters night.
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