This soup is a must for those who enjoy a beet/vegetable soup. It takes about 1 hour to prepare and cook but it is well worth the time. I have found that cooking the various ingredients separately enhances the flavor of the borscht and it does not get mushy. However, you may also cook all ingredients together in the order as listed if you are pressed for time.

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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a pot, add 6 cups of the water and pinto beans and simmer for about 1 hour or until beans start to split. Make sure the beans are covered with water at all times during simmering. Save water along with the beans to add to borscht later.

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  • Peel and shred red beets, then place in a large cooking pot and add 6 cups of the water. Boil beets until just tender, but do not overcook. Save water along with beets to combine later with the remaining ingredients.

  • Peel and shred carrots, then place in separate pot along with 3 cups of the water. Boil until tender, but do not overcook. Save water along with carrots to add later to borscht.

  • In a separate pot, add potatoes and 2 cups of the water and cook until tender. Mash potatoes in their own liquid and set aside to add to borscht later.

  • In a separate pot, add chopped celery, chopped onions, diced green and red peppers, chopped garlic, 4 cups water and chicken soup base and simmer until vegetables are just tender. When tender, transfer to the cooking pot with beets.

  • Add cooked beans, carrots and mashed potatoes to cooking pot. Now add vegetable broth, mix well and bring to boil. Add instant potato flakes, black pepper, soy sauce, dill weed, sugar, vinegar and cook for another 5 minutes. If borscht appears too thick, add additional water and cook for 2 minutes longer. Adjust seasonings to taste. If desired, garnish each serving with a dollop of sour cream.

Nutrition Facts

103.9 calories; 5.1 g protein; 20.1 g carbohydrates; 0.4 mg cholesterol; 490.4 mg sodium. Full Nutrition

Reviews (9)

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Most helpful positive review

Rating: 5 stars
02/17/2004
Great recipe. I served it to those who even claimed to hate borscht (before trying it)! Delicious. It's not quite authentic though as soy sauce celery and potato flakes are pretty rare in Ukraine. I did see a lot of borscht with shredded cabbage. Just a thought. Very good soup! Read More
(19)

Most helpful critical review

Rating: 3 stars
05/27/2007
My wife and I enjoyed this recipe. It does make a lot! I don't know that I would specifically set out to make it again unless we were entertaining or happened to have fresh beets on hand (I had some from the garden which was my excuse...) However IF I were to make it again I would make the following changes: 1) 1/2 the Dill...maybe even 1/4 it. 2) Choose to use either potatoes ONLY or powdered spuds ONLY...I think the reason someone used the powdered variety was through a last minute attempt to thicken it up...I'd likely go with 4-5 potatoes at the default setting for this recipe. 3) I'd add 2 pounds of beef stew meet or possibly sausage and use beef broth as the base. Finally I found it somewhat confusing how to prepare the beets. Thus I roasted them in the oven after wrapping them with foil for about 35 minutes @ 450 deg F. Then I let them cool a bit peeled them (the skin just sloughs off using this method) then shredded them in the food processor and THEN added them to the pot added the water and brought to a boil. Finally I used the method described (what I'll call the multiple pot method). I found it to be unnecessarily laborious and wouldn't do that again. Overall 3 stars if you follow this recipe...I'm betting a solid 4 and maybe a 5 with my method / some additional tweaking. Hope this helps! Read More
(36)
14 Ratings
  • 5 star values: 7
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 3 stars
05/26/2007
My wife and I enjoyed this recipe. It does make a lot! I don't know that I would specifically set out to make it again unless we were entertaining or happened to have fresh beets on hand (I had some from the garden which was my excuse...) However IF I were to make it again I would make the following changes: 1) 1/2 the Dill...maybe even 1/4 it. 2) Choose to use either potatoes ONLY or powdered spuds ONLY...I think the reason someone used the powdered variety was through a last minute attempt to thicken it up...I'd likely go with 4-5 potatoes at the default setting for this recipe. 3) I'd add 2 pounds of beef stew meet or possibly sausage and use beef broth as the base. Finally I found it somewhat confusing how to prepare the beets. Thus I roasted them in the oven after wrapping them with foil for about 35 minutes @ 450 deg F. Then I let them cool a bit peeled them (the skin just sloughs off using this method) then shredded them in the food processor and THEN added them to the pot added the water and brought to a boil. Finally I used the method described (what I'll call the multiple pot method). I found it to be unnecessarily laborious and wouldn't do that again. Overall 3 stars if you follow this recipe...I'm betting a solid 4 and maybe a 5 with my method / some additional tweaking. Hope this helps! Read More
(36)
Rating: 5 stars
02/17/2004
Great recipe. I served it to those who even claimed to hate borscht (before trying it)! Delicious. It's not quite authentic though as soy sauce celery and potato flakes are pretty rare in Ukraine. I did see a lot of borscht with shredded cabbage. Just a thought. Very good soup! Read More
(19)
Rating: 5 stars
06/27/2013
I am Ukrainian and cook borsch for my family regularly. I'd suggest to use canned whole beats, saves time and tastes the same. I also do a little trick my mom told me, at the end mash together tiny bit of finely chopped bacon with mashed garlic into a paste and throw it in, it adds an unbelievable flavor! Read More
(12)
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Rating: 5 stars
09/09/2003
wonderful soup rich color and flavor Read More
(12)
Rating: 5 stars
09/25/2006
This was very nice. I cut down on the salty flavour by simply adding chicken instead of a powder. It makes a nice light soup but filling - and very low in both fat and calories while high in lean protein (with the chicken pieces substituted) and fibre which is hard to come by in a recipe without heavily tweaking ingredients (and most times ruining the entire meal in doing so). I quite prefer this with chicken than sausage or beef as most recipes ask for. Had it tonight with pyrogies and kielbasa... Even my incredibly picky sister gave it an "Mm!" when she tried a spoonful. Cheers! Read More
(7)
Rating: 4 stars
10/23/2008
This worked nicely. Read More
(4)
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Rating: 5 stars
07/26/2011
I absolutely LOVE this soup! I messed up the directions in the beginning and chopped my beets into small chunks instead of shredding - but now I like how it gives the soup some substance while still toning (way down) the beets.... and - what a GORGEOUS color it becomes:-) YUM!!!! Read More
(4)
Rating: 5 stars
10/31/2006
Love your soup I am no5 polish or ukrainian but it sure is gooo0oooood thanks Read More
(3)
Rating: 4 stars
11/22/2012
Very good and easy to adapt to what I had in the cupboard. Read More