Borscht Recipe – Eats Now

Name: Borscht
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 2 tablespoons unsalted butter; 1 large onion, sliced; 1 garlic clove, minced; 1 teaspoon caraway seeds; Kosher salt; Freshly ground black pepper; 1 (16-ounce) jar whole pickled beets; 3 cups beef stock or broth; 1 cup water; Sour cream, for serving; 2 tablespoons fresh dill fronds

Servings: persons

2 tablespoons unsalted butter
1 large onion, sliced
1 garlic clove, minced
1 teaspoon caraway seeds
Kosher salt
Freshly ground black pepper
1 (16-ounce) jar whole pickled beets
3 cups beef stock or broth
1 cup water
Sour cream, for serving
2 tablespoons fresh dill fronds

1
In a medium pot, heat the butter over medium high heat until hot, then stir in the onion, garlic, caraway seed, 3/4 teaspoon salt and 1/2 teaspoon pepper and cook, stirring occasionally, until golden, about 6 minutes.
2
Reserve the beet pickling liquid and cut the beats into matchsticks.
3
Stir the beets, their liquid, the beefy stock and water into the pot and bring to a simmer.
4
Simmer 10 minutes, the season with salt and pepper to taste.
5
Serve the borscht dolloped with the sour cream and sprinkled with the dill.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 1 large onion, sliced, 1 garlic clove, minced, 1 teaspoon caraway seeds, and more.

Yes, Borscht falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Borscht

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