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Russian Borscht

Get a boost of vitamins and nutrients in this warm, beet soup.

Russian Borscht
Photo by Virginia Pinkston


  • 1/2 cup peeled, finely chopped carrots
  • 1 cup finely chopped onions
  • 2 cups peeled, finely chopped uncooked beets
  • 1 T. butter
  • 2 cups beef stock
  • 1 cup finely shredded cabbage
  • 1 T. apple-cider vinegar
  • 5 T. sour cream
  • heaping 1/4 cup grated cucumber

Place carrots, onions and beets in large soup pot. Add enough boiling water to barely cover vegetables, and simmer gently, covered, for about 20 minutes. Add butter, stock, cabbage and vinegar and simmer 15 minutes more.

Combine sour cream and grated cucumber.

Place soup in serving bowls, and top each bowl with dollop of sour cream-cucumber mixture.

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Russian Borscht

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Reader Comments
Borscht can be made in many different ways,this is a very simplistice recipe that doesn't take much to make. Being Ukranian myself,and visited homes in Siberia,every woman takes great pride in making the "best" borscht. It is a staple of the Russian and Ukranian people,and sits on the stove of every household.
Raisa, Fairview, PA
Posted: 10/6/2012 10:23:25 AM
This might use up some of the stored beets we have.
Mary, Pembroke, ON
Posted: 12/5/2011 6:31:08 AM
If you don't care for beets, like me, I've had a version of borscht in Ukraine that had potato instead of beets.
Chuck, Reno, NV
Posted: 11/17/2011 2:07:28 AM
We have tons of beets right now so will give this a try.
Isolde, Cavendish, PE
Posted: 10/18/2011 4:26:09 AM
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