Borscht Recipe
~ Authentically Russian ~

Borscht soup is the perfect way to use beets and carrots that can be stored in the cold room during the winter months. Serve borscht hot or cold.

Borscht recipe from southern Russia where yogurt is the favorite flavoring in borscht soup.

Borsch recipe (vegetarian) from northern regions of Russia where beet soup is flavored with sour cream.

Borscht  Soup

Borsch Soup

Serve soup with a hearty bread.

Serves 12. Excellent when reheated.


  • 8 medium-sized beets
  • 2 pounds lean beef (chuck or stew meat)
  • 1 bay leaf
  • 6 peppercorns, bruised
  • 2 sprigs parsley
  • 2 medium, scraped and sliced thinly
  • 2 medium onions, peeled and chopped
  • 3 cups coarsely chopped cabbage
  • 6 medium fresh or canned tomatoes, peeled and chopped
  • salt to taste
  • ½ cup vinegar
  • 1 Tablespoon sugar
  • 1 cup plain yogurt


Wash the beets and cook 7 of them, unpeeled, in salted water to cover until tender, 30 to 40 minutes. Remove beets, peel and cut into julienne. Put the meat and 2½ quarts (litres) of water in a kettle and bring to a boil. Skim well. Add the bay leaf, peppercorns, parsley, carrots and onions. Cook slowly, covered, for 1 hour. Add the cooked beets, cabbage and tomatoes. Cook about 45 minutes, or until the ingredients are cooked. Take out the meat and cut into small pieces. Return to the kettle. Remove and discard the bay leaf and peppercorns. Season with salt. Peel and grate the remaining beet. Place in a saucepan with 1 cup of the soup liquid, the vinegar and sugar. Bring to a boil. Stir into the soup. Put a spoonful of yogurt into each soup bowl and pour the soup over it.

Borscht recipe taken from "Yogurt Cookery - Good and Gourmet" by Kay Shaw Nelson.

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Russian Beet Soup (Borscht)

This thick, creamy soup has many variations to its theme, but all contain beets. The beet lends its brilliant color, sour cream its silky texture, to this traditional soup. Red wine vinegar adds tongue-tingling tartness as well.

If meat is desired, add to water at the start of the recipe.


Serve soup with a hearty bread.

Serves 6-8


  • 6 medium beets, scrubbed
  • 2/3 cup cubed carrots 175 ml
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 cups shredded green or purple cabbage 500 ml
  • 1 large Yukon Gold potato, peeled and cubed
  • 14-ounce can tomatoes, pureed 396 ml
  • 8 cups water or beef boullion 2 L
  • 1 cup cooked small white beans 250 ml
  • 3 Tablespoons lemon juice or red wine vinegar 45 ml
  • 1 Tablespoon sugar or honey 15 ml
  • ½ teaspoon paprika 2 ml
  • 2 Tablespoons flour 25 ml
  • salt and freshly ground black pepper
  • ½ sour cream
  • 2 Tablespoons chopped fresh dill


Combine the whole beets, chopped carrots, onion, garlic, shredded cabbage, potato, pureed tomatoes, water or boullion in a soup pot. Bring to a boil over high heat then reduce heat to low. Cover the pot and simmer the soup for 1 hour.

Remove the beets from the soup, peel and chop or grate back into the soup. Add the white beans, lemon juice, sugar and paprika and simmer 10 minutes.

Whisk together the flour, salt, pepper and cream or sour cream and whisk into the soup to thicken. Heat through but do not boil or the soup will curdle. Stir in fresh dill and serve borscht soup immediately.

I've made this delicious borscht recipe several times and am always pleased with how it tastes. It is very good.

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