My mother used to make this hearty soup from her garden's bountiful crop of beets and other vegetables. &mdash;Ruth Andrewson, Leavenworth, Washington

Beet Borscht

beets

carrots

onion

water

salt

beef broth

cabbage

butter

lemon juice

Sour cream and chopped chives or fresh dill sprigs

1g protein. Diabetic Exchanges: 1 vegetable

I grew up with Russians. No onions, they take the red beat color out. It\'s potatoes, carrots, cabbage,beets and small pieces of beef. Add fill at the end, a must. Serve with a hard bread.

My family loves this recipe! I like to make a huge batch of this soup using my homegrown veggies and then freeze it in pint containers so we can enjoy it throughout the year. Since my family prefers a thicker consistency, I omit the cans of beef broth and just add bouillon to the water. Yum!

Tasty. My girls (7 and 3) ate theirs with homemade sauerkraut on top. I'm sure it would have been better with sour cream too! My complaint was that with all the veggies grated they kind of clumped together on the spoon. I used less homemade bone broth in proportion to vegetables as other reviewers, kohlrabi in place of cabbage as that is what I had on hand. All organic ingredients including raw butter.

Excellent. I finely sliced about a pound of venison steak and quickly fried up to add to the soup. I served it with sour cream. Very easy, l will make this again. Janet. VFE. I plan on freezing some in 2 serving containers.

After looking at all the borscht recipes on the TOH site I went with this recipe as a base for mine tonight. I omitted the cabbage, only because I didn't have any and added lamb, zucchini, dill and white wine vinegar. It was the perfect meal for Autumnal Equinox!

This was very similar to what I remember my Ukrainian grandmother making when I was a kid.  Delicious!  I add a handful of fresh dill in the last 15 minutes and then garnish with more at the end.  Perfect :)

Excellent! I used homemade defatted, low sodium chicken stock because that's what I had. Instead of shredding the veggies, I chopped them in the food processor. Pre-cooked the beets, then chopped them. Tastes even better the next day!!!!

This simple sounding recipe is sooo good! Everyone raves about it, including die-hard eastern European borscht snobs.(You know who you are.)The only change I make is that I use vegetarian beef flavoured cubes water to equal the amount of beef broth.I also chop the carrots and beets into bite size matchsticks for a texture I prefer.Thanks so much.

beet borscht

Prep Time: 15 minutes

Cook Time: 35 minutes

Total: 50 minutes

Servings: 5

Cost: $4.82 /serving

Author : Taste of Home

Ingredients

Instructions

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