Recipe by DeeDee
"This is the best borscht I have ever eaten. Double the recipe, because it freezes well."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
finely chopped carrots
chopped green bell pepper, divided
canned peeled and diced tomatoes
1 1/2 cups
finely shredded cabbage, divided
dried dill weed
ground black pepper to taste
salt and freshly ground black pepper to taste
I've never had borscht before, so I don't know how authentic this recipe is. I just made this to use up some beets--which, frankly, I don't even like much. This recipe, though, is INCREDIBLY DELICIOUS (and really, the most remarkable shade of purple/magenta when you use red cabbage...can't beat that)! I even used extra beets (2 large & 3 small), then chopped them up and left them in, as people recommended (I figured it was too much work to puree or shred the beets)...and I psychotically love this soup. I think I could eat it every day. The dollop of sour cream was a great touch, too. I just had the last bowl...sniff...I think I need to get more beets and make this again. I'll try with much less butter next time, though...that was kind of an alarming amount for a vegetable soup.
This recipe was a good starting point, but I had to make several major adjustments to achieve something that was suitably "borscht-like" for my tastes. I used two beets rather than one (and next time, I'd use three) and I did not discard them after boiling. I chopped one beet into small dice and pureed the other. I added both right before service. Without the addition of the puree, the soup would have been bright orange rather than the deep ruby color I expect from borscht.
Other changes I made: Added a tablespoon of dried dill toward the end of cooking, omitted about half of the butter and all of the celery (is "half a stalk" reallly going to add any flavor or texture?), didn't reserve the 1/2 c of tomato sauce (this step seemed unnecessary since everything gets mixed together anyway), and I used only about half of the cabbage called for and still found it to be a very cabbage-y soup (3 cups would have been serious overkill). Be sure to taste the soup before serving. I found that it needed quite a bit more salt and pepper than called for.
Garnished with sour cream, of course.
I will make borscht again, but not according to this recipe.
Great recipe, but thicker than authentic borscht I've had in Ukraine and Russia.
Things I did just a bit differently... I used two beets with the stock (peeled) and when I removed them, I diced one and a half and added it back into the stock. I added a little more dill than called for, and I wish I had some fresh dill for garnish. I added just a touch of white pepper, and I topped the soup with sour cream.
This borscht recipe is amazing. It is as hearty as they come and very full flavoured. I've made a few changes that you may like. A couple of cloves of garlic in the sauce really enhances the flavour. Also, I like to fry all of the cabbage so it is all of a consistant texture. Serve the soup with some sourdough bread and you will have a instant hit.
If any of you ever end up in the Kootenay region of British Columbia Canada you should stop by the Grand Forks Hotel. Their diner makes a wonderful example of this soup and also has many other traditional Russian dishes that you are bound to enjoy.
I too kept the beets and diced them and put them back in. I also added two cloves of garlic and I sauteed ground lamb in ghee and garam marsala (indian spices) along with the onions and cabbage. Forgot the heavy cream so I used a can of evaporated milk which worked just great. It turned out marvelously. I garnished with sour cream and fresh dill. No longer vegetarian but a phenomenal lamb borscht. I used ghee (clarified butter) instead of regular butter.
I made this for a dinner party. I got mixed reviews. I love Borsht and I only thought it was okay. Too much cabbage in it. Reminded me more of cabbage soup instead of Borscht.
did a couple adjustments. I'm on weight watchers so I used 1% milk instead of heavy cream and cut up the beets and kept them in. Very very good
I was trying to find a borscht recipe as good as my friend's mom's. This is so much better. I have made it 4-5 times, and it gets better each time, as I make my own changes. This is the best borscht I have ever eaten. However, I don't discard the beet, I grate it into the soup! Enjoy!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 185
** Calories from Fat: 84
Rated, reviewed, and ready to satisfy your sweet cravings.
Essential eats, sips, and tips for your next gathering.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
See how to make an authentic beet and sausage soup straight from the Ukraine.
So comforting, it warms you from the inside out.
See how to make a simple cabbage soup with ground beef and veggies.