Borscht Recipe

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This recipe was given to me years ago by a lady that I worked with. Before tasting her Borscht, I had never heard of/tasted borscht before. I fell in love with this tasty soup, as did my family. I make sure that I always have a supply in my freezer. So easy to make a freezes well!!


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I can get 7- 3cup freezer bags
3 Hr
Stove Top


  • 6 clove
    garlic, minced
  • 2 medium
    onions, chopped
  • 2 large
    carots, shredded
  • 2 -3 stalk(s)
    celery, diced
  • 4 medium
    beets, shredded
  • 1/2
    cabbage head, shredded
  • 4 medium
    potatoes, shredded
  • 1 Tbsp
  • 1 Tbsp
    lemon juice
  • 1 can(s)
    19 oz, diced tomatoes
  • 1 Tbsp
  • 1/4+ c
    fresh chopped dill
  • 1/ can(s)
    fresh chopped parsley
  • 1
    bay leaf
  • 1 Tbsp
  • 6-8
    beef bouillon, cubes or single pkgs
  • 8 can(s)
    water, cold

How to Make Borscht


  1. Shred, chop, mince, dice all your vegetables. Place in a very large bowl and mix well.
  2. Use a large non-stick skillet and saute veg a bit at a time until tender crisp. Place each batch into a large stock-pot.(add a bit of oil if you find the veg is sticking a bit)
  3. Once you have your vegetables sauteed and placed into stock pot, add the 8 cups of water and beef bouillon. Simmer about 1 hour or till your vegetables are cooked.
  4. Add the salt, lemon juice, diced tomatoes, sugar, dill, parsley, bay leaf and paprika. Continue to simmer until the flavors are well blended. About 1 hour. Stir occasionaly.
  5. Here you can either feed a crowd! or place in freezer bags as it freezes well.
  6. This is a time consuming recipe but oh so worth it! And you'll thank yourself for freezing some when you need something quick for a meal. I hope you enjoy it as much as my family does!!

Printable Recipe Card

About Borscht

Course/Dish: Other Soups
Main Ingredient: Vegetable
Regional Style: German
Dietary Needs: Vegetarian
Other Tag: Healthy

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