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: 8 cups beef stock prefer veal stock if possible; 2 medium potatoes peeled; 2 each carrots julienned; 1 large onions chopped; 2 large beets chopped; 3 stalks celery julienned; 3 cloves garlic crushed; 2 teaspoons sugar; 1 teaspoon sea salt; 1 teaspoon black pepper freshly ground; 1/4 small cabbage shredded; 6 each tomatoes cubed

Servings: persons

8 cups beef stock prefer veal stock if possible
2 medium potatoes peeled
2 each carrots julienned
1 large onions chopped
2 large beets chopped
3 stalks celery julienned
3 cloves garlic crushed
2 teaspoons sugar
1 teaspoon sea salt
1 teaspoon black pepper freshly ground
1/4 small cabbage shredded
6 each tomatoes cubed

1
Bring the stock, potatoes, carrots, onion, beetroot, celery, garlic, sugar, salt and pepper to the boil in a large saucepan.
2
Simmer, covered, for 30 to 40 minutes or until the vegetables are cooked.
3
Add the cabbage, tomatoes, dill and parsley.
4
Cook for a further 10 to 12 minutes.
5
Remove from the heat and allow to stand for 10 minutes.
6
Serve in large soup plates with a teaspoon each of sour cream and chopped 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 12 ingredients. The key ingredients include: 8 cups beef stock prefer veal stock if possible, 2 medium potatoes peeled, 2 each carrots julienned, 1 large onions chopped, 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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