Russian Red Borscht Recipe Recipe

I have so many memories is behind red borscht. As a child I never liked any sort of soup but red borscht was an exception, in fact it was probably one of my favorite meals.

Everyone makes their borscht a little different. I often add meat, dry mushrooms, dill, parsley and sour cream borscht. But this recipe is just the way mama use to make.

Serving size:
30 min
45 min
Ready in
1 hr 15 min


Fill ⅔ of 5 quart pot with water. Add grated beet, sliced potatoes into the water and boil 15-20 minutes.
Add can of beans (rinsed trough and drained). After the potatoes are almost done cooking add sliced cabbage to the pot. Add ground pepper, salt to taste, vinegar and ketchup.
Sautée carrots, onions, with 4 tablespoons cooking oil. Sautée until vegetables are soft (7-10 minutes). Add to all coking ingredient. Cook another 5-10 minutes, until the cabbage is done.
Serve with a dollop of sour cream or real mayo.(This is optional, most people like sour cream, I dont)

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