This takes some time, but is well worth the effort. I use a food processor. It is a hearty soup, great on a cold winter night. Serve hot, topped with sour cream.

Marge
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Ingredients

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

Directions

Instructions Checklist
  • In a large pot over medium heat, brown beef in oil. Stir in onion and water, reduce heat and simmer, covered, 2 hours, until meat is tender.

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  • Remove meat from broth and set aside to cool slightly. Stir carrots, celery, cabbage, beets, tomato juice, lemon juice, sugar, salt and pepper into broth. When meat is cool enough to handle, cut meat from bone and into bite-size pieces and return to soup. Simmer until vegetables are tender, 20 to 30 minutes.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

283.4 calories; 24.9 g protein; 13.5 g carbohydrates; 59.6 mg cholesterol; 774.7 mg sodium. Full Nutrition

Reviews (23)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/14/2008
This Borscht is pretty good but it could use some modifications. As the other reviewers suggested a few tablespoons of dill is necessary to make this authentic. Also I substituted tomato puree for the tomato juice to thicken the soup and give it a little heartier flavor. I'd also suggest adding more salt and pepper to taste. This should be served with a dollop of sour cream plain yogurt or kefir. If you want to reduce the fat content let the borscht cool and skim the fat off the top - the beef shanks do add a good amount of grease. Read More
(38)

Most helpful critical review

Rating: 3 stars
01/28/2011
Very good. Read More
(3)
30 Ratings
  • 5 star values: 12
  • 4 star values: 15
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
02/13/2008
This Borscht is pretty good but it could use some modifications. As the other reviewers suggested a few tablespoons of dill is necessary to make this authentic. Also I substituted tomato puree for the tomato juice to thicken the soup and give it a little heartier flavor. I'd also suggest adding more salt and pepper to taste. This should be served with a dollop of sour cream plain yogurt or kefir. If you want to reduce the fat content let the borscht cool and skim the fat off the top - the beef shanks do add a good amount of grease. Read More
(38)
Rating: 5 stars
10/16/2003
Two spoons up! Chopped everything with a knife and it took just a little bit of time. Add about 1 tablespoonful of dill weed for a really nice flavor.While the soup was simmering I made some French bread. Oh what a good meal. This soup tastes even better the next day.Highly recommend this recipe!!!! Read More
(25)
Rating: 4 stars
02/21/2007
Great Borsch! I was trying to find a recipe that is similar to my Grandma's Polish Borsch and this one sounded close. Im giving this 4 stars because like other reviewers said it needs that fresh dill to give it the right taste. I added about 3 tablespoons. I also used much more cabbage and beets than was supposed to. an entire small head of cabbage and 6 large beets. I also think this recipe would be better if using short ribs instead of beef schank but everyone in my family enjoyed this. Tumbs up - im not an experienced cook yet and it was not too difficult to make. Read More
(25)
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Rating: 5 stars
01/11/2004
A tablespoon of dill put this into the "awesome" category. Read More
(16)
Rating: 5 stars
01/11/2004
I had never eaten borscht before. However my curiosity was piqued by some friends who recently visited Russia and raved about the borscht. So I looked up several recipes and this one seemed the most appealing. All I can say is WOW!!! This soup is incredible!! It's rich yet it is really low in fat (I refrigerated the broth overnight and skimmed off the fat) and high in fiber. The color is gorgeous. It fits in perfectly with the way I eat. I used my Cuisinart to shred the veggies so it was really a snap. This is now one of my favorites. Read More
(15)
Rating: 4 stars
12/08/2009
modifications beet - wrap in aluminium foil and bake at 220C for an hr beef - put very thin layer of flour on it before frying it. more puree tomato add dill vinegar and sour cream Read More
(11)
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Rating: 4 stars
10/11/2008
Made slight modifications to this recipe based on Borscht I. Added dill weed. My husband loved this recipe. Thank you! Read More
(8)
Rating: 4 stars
08/16/2006
While this is certainly a good borscht it's not the best I've ever had. I prefer a thicker broth. This one was very watery. I also prefer a stronger tomato base. A hefty amount of tomato paste and diced tomatoes rather than the tomato juice might help. The main thing that saved this from being 3 stars in my book is the beef which I find to be essential. The vegetarian borscht recipes I've tried taste like dirt. It will be a while before I experiment with this recipe again since it is fairly time consuming (even with a food processor). The ingredients also aren't items I typcally keep stocked in the house which makes it a little more costly than some other meals I enjoy. Read More
(7)
Rating: 5 stars
10/02/2003
I loved this soup!!! I am an amateur cook and I was able to make it without difficulty. It is a lot of work but worth it. I am freezing the extras for a cold winter night when I am too tired to cook! Read More
(6)
Rating: 3 stars
01/28/2011
Very good. Read More
(3)