Russian Borscht Recipe

Name: Russian Borscht
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3-1/2 cups canned tomatoes; 5 or 6 medium size potatoes, cut in half; 1 large carrot, chopped finely; 1 small peeled beet; salt to taste; 1 small onion, chopped; butter; 4 cups shredded cabbage; 1 celery stalk, chopped finely; 2 1/2 qt. water; 1 1/2 cups diced potatoes; black pepper; 3/4 cup sweet cream; 1/2 cup fresh green pepper, chopped; 2 Tbsp. fresh or dried dill

Servings: persons

3-1/2 cups canned tomatoes
5 or 6 medium size potatoes, cut in half
1 large carrot, chopped finely
1 small peeled beet
salt to taste
1 small onion, chopped
butter
4 cups shredded cabbage
1 celery stalk, chopped finely
2 1/2 qt. water
1 1/2 cups diced potatoes
black pepper
3/4 cup sweet cream
1/2 cup fresh green pepper, chopped
2 Tbsp. fresh or dried dill

1
Put water to boil in large pot.
2
Add 1/2 cup canned tomatoes. When water is boiling, drop in potatoes, carrots and beet.
3
While this is cooking, add 3 Tbsp. butter in frying pan.
4
When melted, add onion.
5
Cook until tender but not brown.
6
Add 3 cups tomatoes and let simmer with onion and butter until a thick sauce.
7
Set to back of stove.
8
Into a separate frying pan, put 2-3 Tbsp. butter to melt.
9
Add 2 cups cabbage and fry.
10
Cook tender but do not brown. When potatoes are tender, remove them to a bowl.
11
Add 2 Tbsp. butter.
12
Mush well, then add 3/4 cup sweet cream and mix well.
13
Set aside.
14
Add 1-1/2 cups potatoes to stock and the remainder of the cabbage.
15
When potatoes are done, add the onion-tomato-sauce.
16
Then add the cooked cabbage and the potato-cream mixture.
17
Add 3 Tbsp. to the borscht.
18
Stir well.
19
Add fresh green pepper.
20
Add 3 Tbsp. dill.
21
The more fresh dill the better the flavor.
22
Remove beet, one hour later after borscht is ready.
23
Borscht is ready to serve. Serve hot.
24
Serve with chopped garlic in your bowl and a piece of bread and butter.

363

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.
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 15 ingredients. The key ingredients include: 3-1/2 cups canned tomatoes, 5 or 6 medium size potatoes, cut in half, 1 large carrot, chopped finely, 1 small peeled beet, and more.

Yes, 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!

Russian Borscht

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions