This is a deliciously inexpensive soup that is sure to please. I got this recipe from my mom who is of Ukrainian descent, and she used to make borscht for my siblings and I when we were young.
Yield 12 Bowls
A wonderfully colorful, inexpensive soup known across the world as Borscht (Pronounced - Bore-shh-t).
- 6 Cups - Stock (Chicken, Beef or Veggie)
- 10 Cups - Shredded Cabbage
- 1 Large - Beet (or 2 small beets), Shredded
- 2 - Yukon Gold Potatoes, For Mashing
- 1 - Red Potato, Sliced into Cubes
- 3 - Carrots, Shredded
- 1 - Small Onion, Diced
- 3 Cloves - Garlic, Minced
- 3 Tbsp - Fresh Dill, Minced
- 2 Cans - Diced Tomatoes (796ml Cans), Puree 1 Can
- 2 Tbsp - Butter
- Salt and Pepper to Taste
- Sour Cream for Topping (Optional)
- Peel potatoes and beet.
- Boil whole potatoes and beet in a pot of water just enough to cover vegetables for 45 minutes. Reserve water.
- Remove the potatoes and beet from pot and set aside to cool.
- In a large frying pan, melt butter over medium heat.
- Add onions, cabbage and dill.
- Saute until tender, remove from heat and set aside.
- In a large stockpot over medium heat, add stock and tomatoes (1 can pureed, 1 can regular).
- Add cabbage mixture, grated carrot to stockpot.
- Mash both Yukon Gold potatoes, cube red potato, add to stockpot.
- Grate beet or beets, add to stockpot.
- Season with salt and pepper to taste.
- Simmer for 30 minutes.
- Serve with a dollop of sour cream in each bowl.
Serving Size 1 Bowl
Amount Per Serving
% Daily Value
Total Fat 7 g
Saturated Fat 4 g
Sodium 270 mg
Total Carbohydrates 17 g
Dietary Fiber 3 g
Sugars 3 g
Protein 5 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.