Borscht II

Borscht II

20

"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."

Ingredients

3 h {{adjustedServings}} servings 283 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 283 kcal
  • 14%
  • Fat:
  • 14.6 g
  • 22%
  • Carbs:
  • 13.5g
  • 4%
  • Protein:
  • 24.9 g
  • 50%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 775 mg
  • 31%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
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Reviews

20
  1. 26 Ratings

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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 pure...

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 f...

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 F...