Borscht II

Borscht II


"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."


3 h servings 283 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • 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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  • Cook

  • Ready In

  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.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Your rating



  1. 26 Ratings


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...

A tablespoon of dill put this into the "awesome" category.

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 t...

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

Made slight modifications to this recipe, based on Borscht I. Added dill weed. My husband loved this recipe. Thank you!

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 pa...

Well...pretty much the same comment as everyone else....added the 2 tablespoons of dill and 2 or 3 tablespoons of soy well as a couple more beets...onions...whole head of cabbage. I a...