Easy Borscht

Easy Borscht Recipe

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Beth Ferrell


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


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head cabbage, core removed, shredded
carrot, chopped
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


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

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About Easy Borscht

Other Tag: Quick & Easy

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