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Rating: 4.4 stars
10 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Great borscht, given to me by my 90yr old father-in-law, Vincent.

Recipe Summary

prep:
15 mins
cook:
2 hrs 20 mins
total:
2 hrs 35 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water to a boil. Add potatoes, and cook until tender, about 15 minutes.

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  • In another pot, simmer ribs and onions in 4 cups of water for 2 hours, or until ribs are tender. Remove ribs, and set aside. Skim fat from simmering liquid, and pour in beet juice. Add chopped pork and beets, and bring to a simmer.

  • In a bowl, whisk sour cream together with 2 cups of water and the vinegar. Slowly stir into soup. Season to taste with salt and pepper. Serve over boiled potatoes.

Nutrition Facts

517 calories; protein 21.4g; carbohydrates 34.7g; fat 33.1g; cholesterol 94.6mg; sodium 677.3mg. Full Nutrition
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Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/02/2008
Good and simple. Since I vegetarianized this, I used textured soy and two 'beef' bullion. Also added one carrot and two stalks of celery. I would recommend serving with a dollop of sour cream on top. Also, save yourself the dishes and use only one pot- add ingredients in this order: celery, carrots, potatoes, then beets so that they are all equally as soft. Borscht shouldn't feel chunky, but rather melt in your mouth. Read More
(28)

Most helpful critical review

Rating: 3 stars
07/25/2012
I added some fresh thinly sliced cabbage towards the end of the cooking process or if you are adventurous add sauerkraut it gives it a lot of good flavor. Additionally there is no need to cook in 2 separate pots. I just cooked the meat first (strain the water, skim the fat) then add the potatoes and rest of the veggies. I only used 3 medium potatoes. For additional flavor I added beef base (i use organic). You HAVE to eat borsh with sour cream, it brings out the flavor. I grew up eating borsh and now I make it at least once a month. Read More
(6)
10 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/02/2008
Good and simple. Since I vegetarianized this, I used textured soy and two 'beef' bullion. Also added one carrot and two stalks of celery. I would recommend serving with a dollop of sour cream on top. Also, save yourself the dishes and use only one pot- add ingredients in this order: celery, carrots, potatoes, then beets so that they are all equally as soft. Borscht shouldn't feel chunky, but rather melt in your mouth. Read More
(28)
Rating: 5 stars
11/23/2010
I love borscht, I am originally from Ukraine where borscht is all you eat! Read More
(16)
Rating: 5 stars
02/24/2012
This was a very good soup. My grandson, who lived in Ukraine as a young child, loved it. My suggestions: using vegetable broth in place of the water and including 2 cups of grated cabbage when adding the beets to the meat and broth. I really appreciated the simplicity of using canned beets in this recipe. Read More
(14)
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Rating: 5 stars
07/03/2008
you have to enjoy the flavor of beets but this is an outstanding dish. Read More
(11)
Rating: 4 stars
06/14/2012
Not like my Russin mother used to make at home with veal on the bone but very close... Read More
(9)
Rating: 3 stars
07/25/2012
I added some fresh thinly sliced cabbage towards the end of the cooking process or if you are adventurous add sauerkraut it gives it a lot of good flavor. Additionally there is no need to cook in 2 separate pots. I just cooked the meat first (strain the water, skim the fat) then add the potatoes and rest of the veggies. I only used 3 medium potatoes. For additional flavor I added beef base (i use organic). You HAVE to eat borsh with sour cream, it brings out the flavor. I grew up eating borsh and now I make it at least once a month. Read More
(6)
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Rating: 4 stars
03/02/2011
Nice simple recipe. I added dill for authentic flavor an used precooked roast to me it in an hour. Wish I'd found this ages ago! Read More
(5)