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Russian Borscht Soup

Total Time

Prep: 15 min. Cook: 1 hour

Makes

8 servings (2 quarts)

With beets, carrots, cabbage and tomatoes, this Russian borscht soup recipe is great for gardeners like myself. Not only is it delicious, but its bright crimson color is eye-catching on the table. —Ginny Bettis, Montello, Wisconsin
Russian Borscht Soup Recipe photo by Taste of Home

Ingredients

  • 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

Directions

  1. In a large saucepan, combine the beets, carrots, onion and broth; bring to a boil. Reduce heat; cover and simmer for 30 minutes.
  2. 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 Facts

1 cup: 71 calories, 1g fat (0 saturated fat), 0 cholesterol, 673mg sodium, 14g carbohydrate (9g sugars, 4g fiber), 3g protein.

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