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Showing: Borscht I - Ukrainian Red Borscht Soup

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Borscht I

Submitted by: DeeDee

Only one medium beet is used in this recipe for a meatless vegetable and cabbage soup which will serve a large group.

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Borscht II

Submitted by: Marge

Cross cut beef shank forms the broth for this hot borscht with cabbage, carrots and celery.

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Cabbage Borsht

Submitted by: STAR20

This German soup with cabbage, potatoes, tomato, and dill may be made with either chicken or beef. Finished with dill, and great with a dollop of sour cream.

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Red cabbage and beets are slowly stewed with sauteed onions, caraway seeds, potatoes, carrots, celery, and dill weed. Cider vinegar, honey, and tomato puree provide additional depth of flavor to this recipe originally handed down from an elderly Turkish woman.

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Rye Borscht

Submitted by: ROBYNBNB

Home Town: Hinton, Alberta, Canada

The nutty flavor of whole rye goes well with white beans, cabbage, beets, and other vegetables in this filling soup.

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Spring Greens Borscht

Submitted by: crainny

Home Town: Odessa, Odessa Oblast, Ukraine

Living In: Atlanta, Georgia, USA

This highly-unusual spring or summer soup was called 'green borscht' in my family. It's served chilled and is very pleasant and refreshing.

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Ukrainian Red Borscht Soup

Submitted by: Patti

My friend's mother from the Ukraine taught me this recipe for the classic beet soup. It's as authentic as it gets. It can be served vegetarian style by omitting the sausage.