Borscht Recipe

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Robin DuPree


I told one of the ladies that posted a beet salad I would post this beet soup recipe. I did not like beets as well until I had this cuisine in culinary school. We had prepared on that particular day over 30-40 recipes from our instructor's cookbook that she had published for TVI students, and of all the foods that we tasted this was the one that impressed me the most, amongst a few others. It was true love because I would have taken home the young male student that prepared it if only I had been

★★★★★ 1 vote


2 lb
beef brisket or shank
3-1/2 qt
water or beef stock
4 oz
8 oz
onion, sliced thin
8 oz
leek, white part and about 1/2 of green cut julienne
8 oz oz
cabbage shredded
2-2 1/2
cans of beets/6 medium beets
4 oz
tomato puree
4 oz
2 Tbsp
salt and pepper
sour cream


1Simmer the beef in the water or stock until tender. Remove the cooked beef from the stock and cut it into small dice.
2Measure the broth, and if necessary, add water to bring it back up to 3 qt.
3Return the meat to the broth.
4Heat the butter in a heavy pot. Add onion, leeks, and the cabbage. Cook slowly in the butter for about 5 minutes.
5Drain the beets and save the juice. Grate beets on a course grater, or chop them fine. Add the mixture of onions, leeks, cabbage, beets, beet juice, tomato puree, vinegar, and sugar to the broth. Bring to a boil and simmer until vegetables are tender.
6Season to taste with salt, white pepper, and more vinegar, if desired. Serve each portion with a spoonful of sour cream.

About this Recipe

Course/Dish: Beef Soups
Other Tag: Quick & Easy