Russian Borscht Recipe

How to Make Russian Borscht?


Serve: 9



2 onions
1/2 cup butter
18 oz raw beets, cut into thin sticks
5 sliced celery stalks

2 carrots, cut into thin sticks

3 tomatoes, peeled, seeded and chopped
9 cups vegetable stock

2 tablespoon sugar
1 tablespoon white wine vinegar
3 large fresh dill sprigs

salt and pepper
6 oz shredded white cabbage

2 grated raw beets
1 cup sour cream, to garnish


  • Use a sharp knife to slice the onions into rings.

  • Use a heavy-bottomed pan to melt the butter over low heat.

  • Add in the onions and cook. Stir occasionally until softened (It should take about 4 minutes).

  • Add in the sticks of beet, celery, carrot and chopped tomatoes. Stir while cooking for 5 minutes.

  • Add in the stock, sugar, vinegar and 2 tablespoons of dill into the pan. Add in salt and pepper to taste.

  • Bring the mixture to a boil. Reduce to low heat and simmer for 45 minutes.

  • Add in the cabbage and stir. Cover and simmer for 8 minutes.

  • Stir in the grated beets and cook for an additional 12 minutes.

  • Ladle the borscht into serving bowls.

  • Garnish with sour cream and the remaining dill.

  • Ready to serve.

Russian Borscht

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