★★★★★ 1 Review
DonnaMarie10 avatar
By Donna Mann
from Mason, OH

I just made this today. I took from quite a few different recipes and added my own twist. My husband said," I don't eat beets". I asked him to please just try a small bowl. He loved it! He said, "good job".

serves 8
prep time 1 Hr
cook time 2 Hr 15 Min


  •   2 qt
    kitchen basics beef stock (32 oz each)
  •   1 large
    onion, chopped
  •   10
    baby carrots, chopped
  •   4
    celery tops-throw in as is / remove later
  •   1/4 tsp
  •   1 1/2 tsp
  •   1 tsp
    white vinegar
  •   2 large
    potatoes, cut into small pieces
  •   3
    beets, trimmed and cut into small pieces
  •   2 Tbsp
  •   2 Tbsp
    garlic powder to suit
  •   1/2
    head of green cabbage, sliced fine
    sour cream

How To Make

  • 1
    Pour beef stock in large pot. Heat.
  • 2
    Add next eight ingredients and cook down for about 1-1 1/2 hours. (or until beets and potatoes are soft)
  • 3
    Add catsup and garlic and parsley.
  • 4
    Put about 4 cups of soup in a blender (be careful-it's hot). Blend for a few seconds- twice- or until it is just a tiny bit lumpy. Pour back in pot. Take out 4 more cups and repeat.
  • 5
    About 30-40 minutes before serving, add the cabbage. Cook until soft.
  • 6
    Ladle Borscht into bowls and put a dollop of sour cream on top. Gently stir in and enjoy!

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