This is how I like to make borscht for my family. It is very thick and satisfying on a cold winter night. Many people who are scared of beets enjoy my borscht because it has so many other flavors. For best flavor, top each bowl of borscht with a tablespoon of sour cream.

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Recipe Summary

prep:
30 mins
cook:
5 hrs 15 mins
total:
5 hrs 45 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine soup bones and water in a large pot; bring the water to a boil, reduce heat to medium-low, and cook at a simmer for 4 hours.

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  • Remove soup bones and meat from pot; set aside until cool enough to handle. Skim fat from the surface of the broth. Add potatoes, carrots, celery, beets, onion, garlic, salt, paprika, and ground black pepper to the broth. Bring broth again to a boil, reduce heat to medium-low, and simmer until the vegetables are tender, about 1 hour more.

  • Pick meat off soup bones and add back to soup. Discard bones and fat. Stir cabbage, diced tomatoes, and tomato paste into the soup. Continue cooking at a simmer until the cabbage is tender, about 15 minutes.

Nutrition Facts

132 calories; protein 4.5g 9% DV; carbohydrates 29.4g 10% DV; fat 0.5g 1% DV; cholesterolmg; sodium 2358.3mg 94% DV. Full Nutrition

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/01/2018
Didn t use soup bones. I used beef bouillon concentrate and it was excellent and much faster. Read More

Most helpful critical review

Rating: 3 stars
01/19/2017
I found this to be an ok starter. First off using only 2 quarts of water doesn't get you anywhere near close enough to the liquid you need after cooking the soup bone for 4 hours. It needs minimum of one quart more. I made up the difference adding in beef broth during the vegetable cook part of the recipe. I also found it had too much tomato flavor for my tastes and would omit the tomato paste completely in the future. And the salt is WAY off. As written the recipe contains 2358 mg of salt per serving and I found that it made more than 10 servings as it stated so it's probably over 3000 mg per serving. I used 2 teaspoons for the entire recipe instead of 3 Tablespoons. This seemed about right. I also feel that the paprika is at least double of what it should be. I will not make again. Read More
(1)
5 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 3 stars
01/19/2017
I found this to be an ok starter. First off using only 2 quarts of water doesn't get you anywhere near close enough to the liquid you need after cooking the soup bone for 4 hours. It needs minimum of one quart more. I made up the difference adding in beef broth during the vegetable cook part of the recipe. I also found it had too much tomato flavor for my tastes and would omit the tomato paste completely in the future. And the salt is WAY off. As written the recipe contains 2358 mg of salt per serving and I found that it made more than 10 servings as it stated so it's probably over 3000 mg per serving. I used 2 teaspoons for the entire recipe instead of 3 Tablespoons. This seemed about right. I also feel that the paprika is at least double of what it should be. I will not make again. Read More
(1)
Rating: 5 stars
07/07/2014
Also wanted to mention that I think is use half as much tomato paste next time. Read More
Rating: 5 stars
11/01/2018
Didn t use soup bones. I used beef bouillon concentrate and it was excellent and much faster. Read More
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Rating: 5 stars
08/18/2014
Delish!! Read More
Rating: 2 stars
03/16/2018
I used ground pork in the soup as that is what I had on hand. It wasn't very good that way. I was hoping to match the flavor of a borscht I used to get at a little restaurant in L.A. I will keep looking. Read More