Bebia's Borscht

Deedee Miller


This recipe is from the grandma of one of my good friends growing up. She was from the Republic of Georgia. She would make this soup with hearty beef chunks during the winter and chilled with homemade chicken broth during the summer. I love the deep purple color and how it turns pink once the sour cream is added. This soup is delicious and will have you dreaming of East Europe.


☆☆☆☆☆ 0 votes

15 Min
50 Min
Stove Top


  • 1/2
    onion, chopped
  • 3
    beets, shredded
  • 2
    russet potatoes, shredded
  • 2
    carrots, shredded
  • 2 clove
    garlic, minced
  • 1/2
    cabbage, shredded
  • 3
    bay leaves
  • 4 c
  • 4 c
    broth (vegetable broth for vegetarian, chicken for summer served cold, beef for winter served warm)
  • 4 Tbsp
    white vinegar
  • 1/4 c
  • ·
    sour cream

How to Make Bebia's Borscht


  1. In a large pot saute onion until tender.
  2. Add beets, potatoes and carrots and cook until slightly tender.
  3. Add garlic and saute another minute.
  4. Add bay leaves, water, and broth (don't add all water and broth at once, add combined 8 cups then 1 to 2 cups more of broth towards the end if needed). Bring back up to heat and simmer until all vegetables are cooked.
  5. Add cabbage, white vinegar, pepper, salt, and dill. Cook until cabbage is tender.
  6. Serve plain or with a dollop of sour cream.

Printable Recipe Card

About Bebia's Borscht

Main Ingredient: Vegetable
Regional Style: Eastern European
Dietary Needs: Vegetarian Dairy Free
Other Tags: Healthy Heirloom

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