Easy Borscht

Easy Borscht


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


2 h 35 m servings 517 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 517 kcal
  • 26%
  • Fat:
  • 33.1 g
  • 51%
  • Carbs:
  • 34.7g
  • 11%
  • Protein:
  • 21.4 g
  • 43%
  • Cholesterol:
  • 95 mg
  • 32%
  • Sodium:
  • 677 mg
  • 27%

Based on a 2,000 calorie diet

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  1. Bring a large pot of water to a boil. Add potatoes, and cook until tender, about 15 minutes.
  2. 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.
  3. 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.
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  1. 10 Ratings


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...

I love borscht, I am originally from Ukraine where borscht is all you eat!

you have to enjoy the flavor of beets, but this is an outstanding dish.

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 a...

Not like my Russin mother used to make at home with veal on the bone, but very close...

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 i...

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!