Borscht Recipe – Eats Now

Name: Borscht
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 3 quarts cold water; 1 lb beef (with bone); ½ cup pot barley; 1 small cabbage; 2 medium carrots, grated; 1 large onion; 1 bay leaf; 8 peppercorns; 14 star anise; parsley; 19 ounces tomatoes; 10 ounces tomato soup; salt; heavy cream; 1 large potato, cut in chunks

Servings: persons

3 quarts cold water
1 lb beef (with bone)
½ cup pot barley
1 small cabbage
2 medium carrots, grated
1 large onion
1 bay leaf
8 peppercorns
14 star anise
parsley
19 ounces tomatoes
10 ounces tomato soup
salt
heavy cream
1 large potato, cut in chunks

1
In 6 quart pot, combine water, beef with bones and pot barley.
2
Boil for 40 mins til meat is nearly tender.
3
Skim off foam occasionally.
4
Coarsely shred cabbage, sliced onion, grate carrots and add to broth.
5
Bring to a boil.
6
Add spices and herbs.
7
Boil 30 mins til vegetables are tender.
8
Add potato with vegetables.
9
Add canned tomatoes and tomato soup.
10
Let simmer 10 minutes.
11
Remove from heat and add salt to taste.
12
Add heavy cream when ready to serve.

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 15 ingredients. The key ingredients include: 3 quarts cold water, 1 lb beef (with bone), ½ cup pot barley, 1 small cabbage, and more.

Yes, Borscht falls under the Soups & Stews 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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