Easy Borscht

Easy Borscht

7 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    2 h 20 m
  • Ready In

    2 h 35 m
Dana  Modzeleski
Recipe by  Dana Modzeleski

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

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Adjust Servings

Original recipe yields 6 servings



  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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Reviews (7)

Rate This Recipe


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 top. Also, save yourself the dishes and use only one pot- add ingredients in this order: celery, carrots, potatoes, then beets so that they are all equally as soft. Borscht shouldn't feel chunky, but rather melt in your mouth.



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.

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Amount Per Serving (6 total)

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

Based on a 2,000 calorie diet



previous recipe:

Easy and Delicious Ham and Potato Soup


next recipe:

Easter White Borscht