1 of 1 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (276g) Recipe makes 8 servings
Calories 77
Calories from Fat 27		(36%)
Amount Per Serving		%DV
	Total Fat 3.1g	4%
	Saturated Fat 0.9g	4%
	Monounsaturated Fat 0.4g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 5mg		1%
Sodium 1209mg		50%
Potassium 248mg		7%
Total Carbohydrate 8.7g		2%
	Dietary Fiber 1.9g	7%
	Sugars 5.5g
Protein 5.2g		10%
detailed view... how is this calculated?

Russian Borscht

Recipe #169711 | 1½ hours | 20 min prep | add private note

⁽¹⁶⁾ RATE IT NOW Print Recipe

By: Chef PotPie
May 25, 2006

This is a meatless (not vegetarian) Borscht, and even my husband, who MUST have meat with every meal, loves this! Sometimes we make it in summer and serve it cold. It's very tasty! It came from a cookbook many years ago, but I can't remember which one. And I've changed it over the years and I do my own thing, there is no need to measure any of the veggies, it always turns out wonderful. So eyeball it! (Your food processor will come in mighty handy for shredding all these veggies!) Enjoy!

SERVES 8 (change servings and units)

Ingredients

2 cups shredded peeled beets
1 cup shredded carrot
1 cup chopped onion
3 (14 ounce) cans beef broth
2 cups coarsely chopped cabbage
1 tablespoon butter
1 tablespoon fresh lemon juice
sour cream, for doppling

Directions

1
Cook beets, carrots and onion in the 3 cans beef broth for 20 minutes.
2
Add cabbage and butter, and cook uncovered for about 20 minutes.
3
Stir in lemon juice.
4
Now let it sit (but you don't have to), for an hour or so. Reheat or leave at temperature and serve with sour cream.
5
This is better the next day!

Questions about this recipe?

Spot an error in this recipe?

Submit a correction

More recipes like this one:

Pioneer Woman Chicken Parmigiana

Bacon Ranch Slow Cooked Chicken

Scalloped Potatoes for Two

Easy Roast Chicken Dinner

Armenian Lentil Soup

Featured Reviews for This Recipe

From: Belgophile

On Nov 9, 2009

Made this for our Khazak exchange student who was craving a taste of home. She loved it-- said it was similar to what her mom made. Thanks for posting!

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Chef #370049

On Oct 16, 2009

I have to say this was a great recipe... we just got back from Russia after adopting our precious daughter and this tastes just like the Borscht we had there. I did add some fresh dill and i think that it really compliments it well. Thanks for a great recipe...

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Chef #509358

On Aug 6, 2009

How is it possible for vegetables and no seasonings to taste so good? It's like magic! So yummy. Even my very hesitant boyfriend loved it! Only one question; was I supposed to peel the beets? I did, and it seemed to work out.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: UmmBinat

On May 27, 2009

I found this soup kind of bland and I was eating it the next day. I added a bay leaf and a little bit of dried marjoram as I didnt have any oregano like another reviewer suggested. I used part of a huge red cabbage and homemade beef stock, and olive oil in replacement of butter to be dairy free. I dont expect I will make this again and if I want a Borscht I will look for another recipe.

0 people found this review helpful

Was this review helpful to you? YES | NO

Read all 16 reviews