Russian Borscht Recipe

Name: Russian Borscht
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: soup bones; 1 large onion; 3 or 4 large carrots, chopped; 3 or 4 large celery sticks, chopped; 3 or 4 large potatoes, cubed; small head of cabbage, chopped; 1 can sliced beets or cut fresh; 6 (8 oz.) cans tomato sauce; 2 bay leaves; 1 tsp. rosemary leaves (approximately); 1 tsp. thyme; salt, pepper, seasoning salt; 4 or 5 beef cubes

Servings: persons

soup bones
1 large onion
3 or 4 large carrots, chopped
3 or 4 large celery sticks, chopped
3 or 4 large potatoes, cubed
small head of cabbage, chopped
1 can sliced beets or cut fresh
6 (8 oz.) cans tomato sauce
2 bay leaves
1 tsp. rosemary leaves (approximately)
1 tsp. thyme
salt, pepper, seasoning salt
4 or 5 beef cubes

1
Fill large kettle with water.
2
Add soup bones or rib bones if you prefer more meat.
3
Add onion, beef broth cubes and spices.
4
Let boil and simmer for 1 to 2 hours.
5
Add tomato sauce.
6
Remove bones and take off meat and return meat to kettle.
7
Add carrots and celery.
8
When almost done, add potatoes and cabbage.
9
Add canned beets last.
10
I use canned because the fresh turns potatoes and cabbage red.
11
When serving, add heaping spoonful of sour cream in each bowl.

390

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 13 ingredients. The key ingredients include: soup bones, 1 large onion, 3 or 4 large carrots, chopped, 3 or 4 large celery sticks, chopped, and more.

Yes, 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.

Russian Borscht

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