Borscht - Russian Borscht Recipe

Name: Borscht - Russian Borscht
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 medium-size beets with tops(about 2 pounds); 2 tbsp (30 ml) butter or margarine; 1 large yellow onion, chopped; 5 cups (1175 ml) lower-sodium beef broth; 1-3/4 cups (425 ml) chopped tomatoes or 1 can(141/2 ounces) lower-sodium tomatoes, undrained and cut up; 2 tsp (10 ml) dried marjoram leaves; 1 tsp (5 ml) salt; 1 tsp (5 ml) dried dill weed; 1/2 tsp (2 ml) black pepper; 2 cups (475 ml) shredded cabbage; 2 cups (475 ml) bite-size pieces cooked beef, pork, or lower-sodium ham; 2 tbsp (30 ml) vinegar; 1 tbsp (15 ml) sugar

Servings: persons

6 medium-size beets with tops(about 2 pounds)
2 tbsp (30 ml) butter or margarine
1 large yellow onion, chopped
5 cups (1175 ml) lower-sodium beef broth
1-3/4 cups (425 ml) chopped tomatoes or 1 can(141/2 ounces) lower-sodium tomatoes, undrained and cut up
2 tsp (10 ml) dried marjoram leaves
1 tsp (5 ml) salt
1 tsp (5 ml) dried dill weed
1/2 tsp (2 ml) black pepper
2 cups (475 ml) shredded cabbage
2 cups (475 ml) bite-size pieces cooked beef, pork, or lower-sodium ham
2 tbsp (30 ml) vinegar
1 tbsp (15 ml) sugar

1
Trim leaves from beets, leaving 1 inch of stem attached.
2
If beet tops are fresh-looking and reasonably unblemished, reserve them.
3
(Or, substitute 2 cups (475 ml) finely chopped fresh spinach for the beet tops.)
4
In a 6-quart Dutch oven, cover beets with lightly salted water.
5
Bring to a boil.
6
Lower the heat and simmer, covered, for 45 minutes or until tender; drain well.
7
Cool slightly.
8
Peel beets by slipping off skins while still warm.
9
Cut beets into 1 1/2 inch x 1/4 inch sticks, measure 4 cups (950 ml).
10
Meanwhile, wash beet tops, finely chop, measure 2 cups (475 ml).
11
In same pan, melt butter over moderately high heat.
12
Add onion and cook for 5 minutes or until tender.
13
Add the 2 cups (475 ml) beet tops(or spinach), broth, tomatoes, marjoram, salt, dill weed, and pepper.
14
Bring to a boil.
15
Lower heat and simmer, covered, for 5 to 10 minutes or until beet tops are tender.
16
Stir in the cabbage, beef, vinegar, and sugar.
17
Carefully stir in the cooked beets.
18
Simmer, covered, for 5 to 7 minutes more or until heated through.
19
Prep Time: 25 minutes Cooking Time: 1 hour and 10 minutes

399

kcal

Calories

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.

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 13 ingredients. The key ingredients include: 6 medium-size beets with tops(about 2 pounds), 2 tbsp (30 ml) butter or margarine, 1 large yellow onion, chopped, 5 cups (1175 ml) lower-sodium beef broth, and more.

Yes, Borscht - Russian Borscht falls under the General 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 - Russian Borscht

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions