Hungarian Borscht Recipe

Name: Hungarian Borscht
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 fluid ounces kraft low calorie catalina salad dressing, no substitutes; 2 large red beets, peeled and cubed 3/8 inch square; 2 large carrots, peeled and diced small; 1 large onion, finely chopped; 1 small rutabaga, diced small; 5 cups beef consomme; 8 cups water; 19 fluid ounces canned plum tomatoes, including liquid; 3 large potatoes, peeled and cubed 1/2 inch square; 3/4 teaspoon caraway seed; 1 1/2 cups thinly shredded red cabbage; 1 1/2 cups thinly shredded green cabbage or 1 1/2 cups white cabbage; 3 large celery ribs, include leaves,chopped small; 3 cups cauliflower florets; 1 teaspoon fresh ground black pepper; 2 tablespoons soy sauce; 5 teaspoons dried dill weed (or more if desired); 1 cup sour cream or 1 cup yogurt

Servings: persons

10 fluid ounces kraft low calorie catalina salad dressing, no substitutes
2 large red beets, peeled and cubed 3/8 inch square
2 large carrots, peeled and diced small
1 large onion, finely chopped
1 small rutabaga, diced small
5 cups beef consomme
8 cups water
19 fluid ounces canned plum tomatoes, including liquid
3 large potatoes, peeled and cubed 1/2 inch square
3/4 teaspoon caraway seed
1 1/2 cups thinly shredded red cabbage
1 1/2 cups thinly shredded green cabbage or 1 1/2 cups white cabbage
3 large celery ribs, include leaves,chopped small
3 cups cauliflower florets
1 teaspoon fresh ground black pepper
2 tablespoons soy sauce
5 teaspoons dried dill weed (or more if desired)
1 cup sour cream or 1 cup yogurt

1
In a large frying pan, add Kraft Catalina dressing, beets, carrots, onion, rutabaga and cook on medium-high heat until vegetables are tender, about 15 minutes.
2
In a large cooking pot, add beef consomme', water, cooked vegetables, tomatoes including liquid (crush tomatoes before adding to pot), potatoes, caraway seeds, red and green shredded cabbage, celery, cauliflower florets, black pepper and bring to boil.
3
Reduce heat and simmer until all vegetables are tender, about 10 minutes.
4
Add soy sauce and dill weed and simmer for another 3 minutes.
5
Adjust seasonings to taste.
6
Serve hot with dollops of sour cream or plain yogurt if desired.

1101

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

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

You need 18 ingredients. The key ingredients include: 10 fluid ounces kraft low calorie catalina salad dressing, no substitutes, 2 large red beets, peeled and cubed 3/8 inch square, 2 large carrots, peeled and diced small, 1 large onion, finely chopped, and more.

Yes, Hungarian 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.

That's it — enjoy your meal!

Hungarian Borscht

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions