Easy Borscht

Easy Borscht

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Beth Gordon


Our kids love beets (which is exactly why I don't like cooking them... because it can get messy!)

I found this recipe in my Big Book of Soups & Stews (page 213- recipe 163)


★★★★★ 1 vote

5 Min
35 Min


  • 1/2
    head cabbage, core removed, shredded
  • 1
    carrot, chopped
  • 1
    large onion, chopped
  • 1 1/2 c
    chicken stock
  • 1 can(s)
    (15 ounces) great northern beans, drained and rinsed
  • 1 can(s)
    (14 1/2 ounces) diced tomatoes with juice, slighty puree
  • 1 can(s)
    (8 ounces) tomato sauce
  • 1 can(s)
    (14 1/2 ounces) pickled beets, coarsely chopped, with juice (i just use canned beets)
  • 1/2 tsp
  • ·
    freshly ground pepper to taste
  • ·
    sour cream for topping

How to Make Easy Borscht


  1. In a large soup pot over medium heat, combine all ingredients except sour cream.
  2. Bring to a boil. Reduce heat to medium-low and simmer, covered, until vegetables are tender (about 30 minutes).
  3. Add more stock if soup is too thick. Serve in bowls with a dollop of sour cream.

Printable Recipe Card

About Easy Borscht

Course/Dish: Bean Soups Vegetable Soup
Other Tag: Quick & Easy

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