This is the best borscht I have ever eaten. Double the recipe, because it freezes well.

Recipe Summary

prep:
25 mins
cook:
1 hr
total:
1 hr 25 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place water, salt, carrots, 1/2 of the bell pepper, celery, beet, tomatoes, and quartered potatoes in a large stock pot over high heat. Bring to a boil.

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  • Melt 1/3 cup butter in a separate skillet over medium heat. Saute onions in butter until tender, approximately 5 minutes. Stir in tomatoes, reduce heat to medium low, and simmer for 15 minutes. Remove 1/2 cup of sauce from skillet, and set aside. Stir half of the cabbage into the skillet with remaining sauce, and continue simmering 5 minutes more, or until tender.

  • Remove beet from boiling liquid and discard. Remove potatoes with a slotted spoon or tongs, and place in a bowl with remaining 1 tablespoon of butter and the cream. Mash together until smooth.

  • Return the 1/2 cup of reserved onion-tomato sauce to the stock pot. Stir in diced potatoes, and simmer until just tender but still firm, approximately 5 minutes. Increase heat to a low boil, and stir in remaining cabbage, tomato sauce, and mashed potatoes. Reduce heat and simmer a few minutes more. Stir in remaining bell pepper, season with black pepper, and serve.

Nutrition Facts

185 calories; protein 3.4g 7% DV; carbohydrates 23.6g 8% DV; fat 9.3g 14% DV; cholesterol 25.5mg 9% DV; sodium 898mg 36% DV. Full Nutrition
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Reviews (73)

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Most helpful positive review

Rating: 5 stars
05/02/2006
I've never had borscht before so I don't know how authentic this recipe is. I just made this to use up some beets--which frankly I don't even like much. This recipe though is INCREDIBLY DELICIOUS (and really the most remarkable shade of purple/magenta when you use red cabbage...can't beat that)! I even used extra beets (2 large & 3 small) then chopped them up and left them in as people recommended (I figured it was too much work to puree or shred the beets)...and I psychotically love this soup. I think I could eat it every day. The dollop of sour cream was a great touch too. I just had the last bowl...sniff...I think I need to get more beets and make this again. I'll try with much less butter next time though...that was kind of an alarming amount for a vegetable soup. Read More
(91)

Most helpful critical review

Rating: 3 stars
03/28/2006
This recipe was a good starting point, but I had to make several major adjustments to achieve something that was suitably "borscht-like" for my tastes. I used two beets rather than one (and next time, I'd use three) and I did not discard them after boiling. I chopped one beet into small dice and pureed the other. I added both right before service. Without the addition of the puree, the soup would have been bright orange rather than the deep ruby color I expect from borscht. Other changes I made: Added a tablespoon of dried dill toward the end of cooking, omitted about half of the butter and all of the celery (is "half a stalk" reallly going to add any flavor or texture?), didn't reserve the 1/2 c of tomato sauce (this step seemed unnecessary since everything gets mixed together anyway), and I used only about half of the cabbage called for and still found it to be a very cabbage-y soup (3 cups would have been serious overkill). Be sure to taste the soup before serving. I found that it needed quite a bit more salt and pepper than called for. Garnished with sour cream, of course. I will make borscht again, but not according to this recipe. Read More
(184)
92 Ratings
  • 5 star values: 60
  • 4 star values: 18
  • 3 star values: 11
  • 2 star values: 2
  • 1 star values: 1
Rating: 3 stars
03/28/2006
This recipe was a good starting point, but I had to make several major adjustments to achieve something that was suitably "borscht-like" for my tastes. I used two beets rather than one (and next time, I'd use three) and I did not discard them after boiling. I chopped one beet into small dice and pureed the other. I added both right before service. Without the addition of the puree, the soup would have been bright orange rather than the deep ruby color I expect from borscht. Other changes I made: Added a tablespoon of dried dill toward the end of cooking, omitted about half of the butter and all of the celery (is "half a stalk" reallly going to add any flavor or texture?), didn't reserve the 1/2 c of tomato sauce (this step seemed unnecessary since everything gets mixed together anyway), and I used only about half of the cabbage called for and still found it to be a very cabbage-y soup (3 cups would have been serious overkill). Be sure to taste the soup before serving. I found that it needed quite a bit more salt and pepper than called for. Garnished with sour cream, of course. I will make borscht again, but not according to this recipe. Read More
(184)
Rating: 5 stars
05/02/2006
I've never had borscht before so I don't know how authentic this recipe is. I just made this to use up some beets--which frankly I don't even like much. This recipe though is INCREDIBLY DELICIOUS (and really the most remarkable shade of purple/magenta when you use red cabbage...can't beat that)! I even used extra beets (2 large & 3 small) then chopped them up and left them in as people recommended (I figured it was too much work to puree or shred the beets)...and I psychotically love this soup. I think I could eat it every day. The dollop of sour cream was a great touch too. I just had the last bowl...sniff...I think I need to get more beets and make this again. I'll try with much less butter next time though...that was kind of an alarming amount for a vegetable soup. Read More
(91)
Rating: 4 stars
12/04/2005
Great recipe, but thicker than authentic borscht I've had in Ukraine and Russia. Things I did just a bit differently... I used two beets with the stock (peeled) and when I removed them, I diced one and a half and added it back into the stock. I added a little more dill than called for, and I wish I had some fresh dill for garnish. I added just a touch of white pepper, and I topped the soup with sour cream. Read More
(79)
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Rating: 5 stars
09/20/2003
This borscht recipe is amazing. It is as hearty as they come and very full flavoured. I've made a few changes that you may like. A couple of cloves of garlic in the sauce really enhances the flavour. Also I like to fry all of the cabbage so it is all of a consistant texture. Serve the soup with some sourdough bread and you will have a instant hit. If any of you ever end up in the Kootenay region of British Columbia Canada you should stop by the Grand Forks Hotel. Their diner makes a wonderful example of this soup and also has many other traditional Russian dishes that you are bound to enjoy. Cheers Mike Read More
(47)
Rating: 5 stars
03/24/2005
I too kept the beets and diced them and put them back in. I also added two cloves of garlic and I sauteed ground lamb in ghee and garam marsala (indian spices) along with the onions and cabbage. Forgot the heavy cream so I used a can of evaporated milk which worked just great. It turned out marvelously. I garnished with sour cream and fresh dill. No longer vegetarian but a phenomenal lamb borscht. I used ghee (clarified butter) instead of regular butter. Read More
(30)
Rating: 3 stars
05/06/2005
I made this for a dinner party. I got mixed reviews. I love Borsht and I only thought it was okay. Too much cabbage in it. Reminded me more of cabbage soup instead of Borscht. Read More
(27)
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Rating: 5 stars
07/01/2003
I was trying to find a borscht recipe as good as my friend's mom's. This is so much better. I have made it 4-5 times and it gets better each time as I make my own changes. This is the best borscht I have ever eaten. However I don't discard the beet I grate it into the soup! Enjoy! Read More
(27)
Rating: 5 stars
01/22/2005
did a couple adjustments. I'm on weight watchers so I used 1% milk instead of heavy cream and cut up the beets and kept them in. Very very good Read More
(27)
Rating: 4 stars
12/30/2005
according to my grandmother dill is the key! Read More
(25)
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