Helga's Russian Borscht Recipe - Allrecipes.com
  • READY IN ABOUT 3 hrs

Helga's Russian Borscht

Recipe by  

"We have a neighbor named Helga whose parents are from Russia. One day my husband and I were invited to dinner. My husband is a picky eater, but loves this dish made with beef instead of lamb. I think it's wonderful either way."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    30 mins
  • COOK

    2 hrs 20 mins
  • READY IN

    2 hrs 50 mins

Directions

  1. Heat canola oil over medium-high heat in a large stockpot until very hot. Add the cubed lamb, and sear until well browned. Stir in the onion, and cook until tender and translucent, about 2 minutes.
  2. Pour in the beef broth, vinegar, and lemon juice; add the cabbage, tomatoes, diced beets, bay leaves, salt, and pepper. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the lamb and beets are tender, about 2 hours.
  3. Chop the beet tops, stir into the borscht, and simmer an additional 15 minutes. Season to taste with salt and pepper. Garnish the soup bowls with a dollop of sour cream, and a sprinkling of dill after ladling in the soup.
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Reviews More Reviews

Most Helpful Positive Review
Oct 25, 2008

Love this recipe!!! My wife is from Belarus and I would keep asking her to make Borscht, she never has time lol. Finally I took matters into my own hands and made it my self thanks for the great recipe. The only thing I changed was I didn't leave on for 2 hours only 45 mins and it was good. Taste to tell I always say,its the best part of cooking.

 
Most Helpful Critical Review
Jul 20, 2009

This soup was good and easy. My staple borscht starts w/sauted cabbage, onion, scredded carrots and bacon which is added to broth with both cubed and mashed potatoes along with beets which is excellent, but more time consuming. Don't think I'll make this one again and will stick to my own recipe.

 

13 Ratings

Mar 09, 2008

a great borscht, i used lamb shanks and roasted my beets first. made it more sweet and savory,also threw in some carrots. a good recipe thanks helga!

 
Mar 21, 2008

This was the first time that I have ever made Borscht, and this recipe was easy to prep/cook and was very good. I couldn't get my hands on any lamb, so I used beef instead. I will definitely make it again.

 
Feb 23, 2009

I love beet soup and I thought that the lamb gave this soup a wonderful dimension. I also added a few extra ingredients: carrots, garlic and fennel seeds (added with the lamb/onions) as well as a handful of barley, a couple of diced potatoes and 2 tablespoons of honey. Yum-tastic! Thanks Helga!

 
Dec 01, 2011

Excellent!! I had to use beef chuck because I could not find lamb in my area. Also added a diced turnip and 1/2 cup chopped celery along with the other vegetables and reduced the beef broth to two and 1/2 quarts. I also used canned tomatoes ( 16 oz can). Will make this again. It taste even better the second day after the flavors mingle.

 
Aug 19, 2010

Amazing borscht. Made my mom mad a little bit that I one upped hers with this recipe. I substitute stew beef for the lamb, just because lamb is next to impossible to find near me, and it is still to die for. Freezes very well.

 
Mar 03, 2011

First time making this and it turned out great! Will make this again for sure!! Thanks

 

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Nutrition

  • Calories
  • 528 kcal
  • 26%
  • Carbohydrates
  • 33 g
  • 11%
  • Cholesterol
  • 72 mg
  • 24%
  • Fat
  • 32.5 g
  • 50%
  • Fiber
  • 8.4 g
  • 34%
  • Protein
  • 28.3 g
  • 57%
  • Sodium
  • 763 mg
  • 31%

* Percent Daily Values are based on a 2,000 calorie diet.

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