German/Russian Borscht Recipe

Name: German/Russian Borscht
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 4 large beets (DO NOT peel and keep leaves for later); 2 tablespoons vinegar; 1 soup bone (Your choice of chicken, ham, beef, or pork. I prefer chicken); 1 large onion, chopped; 2 garlic cloves, minced (optional); 3 stalks celery, chopped; 3 large carrots, chopped; 3 large potatoes, peeled and chopped; 2 bay leaves; ¼ teaspoon cayenne pepper (optional); 2 tablespoons fresh dill, chopped or 1 tablespoon dill weed; 6 cups water; 6 teaspoons chicken bouillon; 12 head cabbage, chopped; beet leaf, chopped; 16 ounces cream or 16 ounces half-and-half; salt and pepper

Servings: persons

4 large beets (DO NOT peel and keep leaves for later)
2 tablespoons vinegar
1 soup bone (Your choice of chicken, ham, beef, or pork. I prefer chicken)
1 large onion, chopped
2 garlic cloves, minced (optional)
3 stalks celery, chopped
3 large carrots, chopped
3 large potatoes, peeled and chopped
2 bay leaves
¼ teaspoon cayenne pepper (optional)
2 tablespoons fresh dill, chopped or 1 tablespoon dill weed
6 cups water
6 teaspoons chicken bouillon
12 head cabbage, chopped
beet leaf, chopped
16 ounces cream or 16 ounces half-and-half
salt and pepper

1
Add beets into a Dutch oven or large saucepan.
2
Fill with water and add vinegar.
3
Cook over medium heat until tender, this may take an hour or so.
4
Check for doneness by poking a toothpick or fork into a beet.
5
Remove beets and reserve juice.
6
Peel and dice beets when they have cooled.
7
For cooking the rest of the soup you may choose which method of cooking (baking, or slow cooking) that works best for you.
8
Add remaining ingredients (EXCEPT beets, beet leaves, and cream) into a roaster pan to bake in oven, or large crock pot to slow cook.
9
Simmer in a 250 degrees oven for 6-8 hours or low in a crock pot for 8-12 hours or until vegetables are tender.
10
If the broth looks fatty, strain broth from vegetables, let cool, and skim off fat.
11
Sometimes I may cook the vegetables the day before so that all the fat will separate and flavors blend.
12
Add broth, vegetables, beets, and reserved beet juice into a large Dutch oven or stockpot.
13
Bring to a boil.
14
Add beet leaves, cook 5 minutes.
15
Add cream, turn heat off.
16
Salt and pepper to taste.
17
Enjoy!

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 17 ingredients. The key ingredients include: 4 large beets (DO NOT peel and keep leaves for later), 2 tablespoons vinegar, 1 soup bone (Your choice of chicken, ham, beef, or pork. I prefer chicken), 1 large onion, chopped, and more.

Yes, German/Russian 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.

German/Russian Borscht

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