Donna Mann


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".


★★★★★ 1 vote

1 Hr
2 Hr 15 Min


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  • 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 BORSCHT


  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!

Printable Recipe Card


Course/Dish: Vegetable Soup

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