Easy Borscht Recipe - Allrecipes.com
Easy Borscht Recipe
  • READY IN ABOUT hrs

Easy Borscht

Recipe by  

"Great borscht, given to me by my 90yr old father-in-law, Vincent."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. Bring a large pot of water to a boil. Add potatoes, and cook until tender, about 15 minutes.
  2. In another pot, simmer ribs and onions in 4 cups of water for 2 hours, or until ribs are tender. Remove ribs, and set aside. Skim fat from simmering liquid, and pour in beet juice. Add chopped pork and beets, and bring to a simmer.
  3. In a bowl, whisk sour cream together with 2 cups of water and the vinegar. Slowly stir into soup. Season to taste with salt and pepper. Serve over boiled potatoes.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 2 hrs 20 mins
  • READY IN 2 hrs 35 mins
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Reviews More Reviews

Most Helpful Positive Review
Oct 02, 2008

Good and simple. Since I vegetarianized this, I used textured soy and two 'beef' bullion. Also added one carrot and two stalks of celery. I would recommend serving with a dollop of sour cream on top. Also, save yourself the dishes and use only one pot- add ingredients in this order: celery, carrots, potatoes, then beets so that they are all equally as soft. Borscht shouldn't feel chunky, but rather melt in your mouth.

 
Most Helpful Critical Review
Jul 25, 2012

I added some fresh thinly sliced cabbage towards the end of the cooking process or if you are adventurous add sauerkraut it gives it a lot of good flavor. Additionally there is no need to cook in 2 separate pots. I just cooked the meat first (strain the water, skim the fat) then add the potatoes and rest of the veggies. I only used 3 medium potatoes. For additional flavor I added beef base (i use organic). You HAVE to eat borsh with sour cream, it brings out the flavor. I grew up eating borsh and now I make it at least once a month.

 
Nov 23, 2010

I love borscht, I am originally from Ukraine where borscht is all you eat!

 
Jul 03, 2008

you have to enjoy the flavor of beets, but this is an outstanding dish.

 
Jun 13, 2012

Not like my Russin mother used to make at home with veal on the bone, but very close...

 
Feb 24, 2012

This was a very good soup. My grandson, who lived in Ukraine as a young child, loved it. My suggestions: using vegetable broth in place of the water and including 2 cups of grated cabbage when adding the beets to the meat and broth. I really appreciated the simplicity of using canned beets in this recipe.

 
Mar 02, 2011

Nice simple recipe. I added dill for authentic flavor an used precooked roast to me it in an hour. Wish I'd found this ages ago!

 

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Nutrition

  • Calories
  • 517 kcal
  • 26%
  • Carbohydrates
  • 34.7 g
  • 11%
  • Cholesterol
  • 95 mg
  • 32%
  • Fat
  • 33.1 g
  • 51%
  • Fiber
  • 4.3 g
  • 17%
  • Protein
  • 21.4 g
  • 43%
  • Sodium
  • 677 mg
  • 27%

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

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