Borscht Recipe – Eats Now

Name: Borscht
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp. butter; 1/2 cup finely chopped onions; 1-1/2 lb. beets, cut into strips; 1/4 cup red wine vinegar; 1 tsp. sugar; 2 tomatoes, peeled, seeded and coarsely chopped; 2 tsp. salt; Black pepper, freshly ground; 2 qt. beef stock; 1/2 lb. white cabbage, quartered, cored, coarsely shredded; 1/4 lb. boiled ham, cut into 1-inch cubes; 1/4 lb. all-beef frankfurters, cut into 1/2-inch rounds; 1 lb. boiled brisket, cut into 1-inch cubes; 4 sprigs parsley, tied together with; 1 bay leaf; 1 cup sour cream; 1/2 cup finely chopped dill; parsley

Servings: persons

2 tbsp. butter
1/2 cup finely chopped onions
1-1/2 lb. beets, cut into strips
1/4 cup red wine vinegar
1 tsp. sugar
2 tomatoes, peeled, seeded and coarsely chopped
2 tsp. salt
Black pepper, freshly ground
2 qt. beef stock
1/2 lb. white cabbage, quartered, cored, coarsely shredded
1/4 lb. boiled ham, cut into 1-inch cubes
1/4 lb. all-beef frankfurters, cut into 1/2-inch rounds
1 lb. boiled brisket, cut into 1-inch cubes
4 sprigs parsley, tied together with
1 bay leaf
1 cup sour cream
1/2 cup finely chopped dill
parsley

1
In an 8-quart pot melt the butter over moderate heat.
2
Add the onions and, stirring frequently, cook 3 to 5 minutes, or until they are soft but not brown.
3
Stir in beets, then add the wine vinegar, sugar, chopped tomatoes, 1 tsp.
4
of salt and a few grindings of black pepper.
5
Pour in 1/2 cup of the stock; cover the pan and simmer undisturbed for 50 minutes.
6
Pour the remaining stock into the pot and add the shredded cabbage.
7
Bring to a boil, then stir in the ham, frankfurters and beef.
8
Submerge the tied parsley and bay leaf in the soup; add another tsp.
9
of salt and simmer, partially covered, for 1/2 an hour.
10
Transfer borscht to a large tureen and sprinkle with fresh dill or parsley.
11
Accompany the soup with a bowl of sour cream, to be added to the borscht at the discretion of each diner.

1523

kcal

Calories

164

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 2 tbsp. butter, 1/2 cup finely chopped onions, 1-1/2 lb. beets, cut into strips, 1/4 cup red wine vinegar, 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.

That's it — enjoy your meal!

Borscht

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions