Borscht I

Borscht I


"This is the best borscht I have ever eaten. Double the recipe, because it freezes well."


1 h 25 m servings 185 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 185 kcal
  • 9%
  • Fat:
  • 9.3 g
  • 14%
  • Carbs:
  • 23.6g
  • 8%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 898 mg
  • 36%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. Place water, salt, carrots, 1/2 of the bell pepper, celery, beet, tomatoes, and quartered potatoes in a large stock pot over high heat. Bring to a boil.
  2. Melt 1/3 cup butter in a separate skillet over medium heat. Saute onions in butter until tender, approximately 5 minutes. Stir in tomatoes, reduce heat to medium low, and simmer for 15 minutes. Remove 1/2 cup of sauce from skillet, and set aside. Stir half of the cabbage into the skillet with remaining sauce, and continue simmering 5 minutes more, or until tender.
  3. Remove beet from boiling liquid and discard. Remove potatoes with a slotted spoon or tongs, and place in a bowl with remaining 1 tablespoon of butter and the cream. Mash together until smooth.
  4. Return the 1/2 cup of reserved onion-tomato sauce to the stock pot. Stir in diced potatoes, and simmer until just tender but still firm, approximately 5 minutes. Increase heat to a low boil, and stir in remaining cabbage, tomato sauce, and mashed potatoes. Reduce heat and simmer a few minutes more. Stir in remaining bell pepper, season with black pepper, and serve.
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  1. 88 Ratings


This recipe was a good starting point, but I had to make several major adjustments to achieve something that was suitably "borscht-like" for my tastes. I used two beets rather than one (and nex...

I've never had borscht before, so I don't know how authentic this recipe is. I just made this to use up some beets--which, frankly, I don't even like much. This recipe, though, is INCREDIBLY ...

Great recipe, but thicker than authentic borscht I've had in Ukraine and Russia. Things I did just a bit differently... I used two beets with the stock (peeled) and when I removed them, I di...

This borscht recipe is amazing. It is as hearty as they come and very full flavoured. I've made a few changes that you may like. A couple of cloves of garlic in the sauce really enhances the ...

I too kept the beets and diced them and put them back in. I also added two cloves of garlic and I sauteed ground lamb in ghee and garam marsala (indian spices) along with the onions and cabbage...

I made this for a dinner party. I got mixed reviews. I love Borsht and I only thought it was okay. Too much cabbage in it. Reminded me more of cabbage soup instead of Borscht.

did a couple adjustments. I'm on weight watchers so I used 1% milk instead of heavy cream and cut up the beets and kept them in. Very very good

I was trying to find a borscht recipe as good as my friend's mom's. This is so much better. I have made it 4-5 times, and it gets better each time, as I make my own changes. This is the best bo...

according to my grandmother, dill is the key!