| Level: | Easy |
| Total: | 55 min |
| Prep: | 10 min |
| Cook: | 45 min |
| Yield: | 4 to 6 servings |
Ingredients
- 8 cups beef broth
- 4 large beets, peeled and chopped
- 2 large russet potatoes, peeled, cut into 1/2-inch cubes
- 2 cups thinly sliced cabbage
- 3 tablespoons red wine vinegar
- Salt and freshly ground black pepper
Instructions
- Put the broth, beets and potatoes in a large heavy-bottomed pot and bring it to a boil, then reduce the heat to a simmer. Cover and cook until the vegetables are just tender, about 20 minutes. Uncover and stir in the cabbage and red wine vinegar. Season, to taste, with salt and pepper (taste for sodium levels in the broth before salting). Simmer for another 15 minutes, stirring occasionally. Ladle the soup into serving bowls and serve warm. Enjoy!
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 181 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Carbohydrates | 35 g |
| Dietary Fiber | 5 g |
| Sugar | 8 g |
| Protein | 11 g |
| Cholesterol | 0 mg |
| Sodium | 1279 mg |
Reviews
This is also not the real borsch, this soup includes potatoes, onions, carrots and a few other ingredients that your version doesn’t have. I’m sure it tastes good but this is not borsch.
You are absolutely right my husbands family is Mennonite back ground and this is how I was tought to make it
I’m from Ukraine and BORSCH (not Borscht) is Ukrainian course indeed, so Russians in common have no idea how to cook it right, however even Russians couldn’t give so strange recipe to Claire. That what was cooked doesn’t have anything to do with real borsch. Here is the brief recipe of borsch (slightly vary through regions and families).
1. Boil meat (e.g. beef and chicken) to get strong broth. Meat is taken out to preserve it from vanishing, when borsch is almost ready it’s cut and put back.
2. Boil beans and add to broth.
3. Add potatoes.
4. Fry grated carrot and fine cut onion, when almost ready add tomato paste and minced tomatoes. Some may add sliced bell pepper.
5. Add fried mix from step 4 with thin sliced cabbage to pot.
6. Boil for 5 minutes more, cabbage must remain a little crunchy.
1. Boil meat (e.g. beef and chicken) to get strong broth. Meat is taken out to preserve it from vanishing, when borsch is almost ready it’s cut and put back.
2. Boil beans and add to broth.
3. Add potatoes.
4. Fry grated carrot and fine cut onion, when almost ready add tomato paste and minced tomatoes. Some may add sliced bell pepper.
5. Add fried mix from step 4 with thin sliced cabbage to pot.
6. Boil for 5 minutes more, cabbage must remain a little crunchy.
Beet is used not always some add it and adore and some hate it, it’s like a matter of religion. That’s it, that’s not Claire’s fault for sure as she was just given some really weird recipe.
Soooo good and so easy to make. I thought the soup was too starchy for my personal taste- next time I may elect to use only 1 potato. I used beef broth- and did not need to add anymore salt to it. Other modifications: I added a bit more vinegar and a squeeze of fresh lemon because I love the sour taste. Also added a generous sprinkle of dill and served with a dollop of sour cream and pierogis. I also blended about half of the soup as the other reviewers suggested; this added some varied texture. If you prefer a smoother broth, then don’t do this. Next time I will probably brown the beets and cabbage first, then the potatoes and broth to cook down, will also add some thinly sliced onions.
I’m one of those who thinks everything need more ingredients……BUT don’t add anything! This is delish!! I only added carrots and then a dollop of sour cream and sprinkled chives at the end. It could have been in a magazine! Very good and SO easy.
Simple and delicious. Beets made it sweet and satisfying. Sun chokes for potatoes and I added an onion by mistake while browning about 250g of chuck eye beef cut into thin bite sized pieces. It’s a recipe that inspires creativity
I made this for my wife’s 44th birthday. She loved the borscht we had in St. Petersburg Russia, years ago, so we compared this to the real deal. This recipe measured right up. I recommend a few modifications: add string cut carrots and some diced, fully browned, beef to the soup. I pureed about 3/4 of the soup once it was fully cooked. A dollup of sour cream is a must. ENJOY!!
I substituted vegetable broth for the beef broth and added a dollup of sour cream to my bowl of soup. It was absolutely delicious…and EASY! I did not need to add any extra salt to the recipe because the broth was salty enough. I personally loved the red wine vinegar in the recipe. This is definitely a recipe I will make again and share with friends and family! YUMMY!!
We made this according to the 5fix recipe with red wine vinegar. Next time we will substitute white distilled vinegar. The 5fix called to add potatoes with the beets and later add the cabbage. The potatoes were overcooked, while the cabbage was undercooked. Next time we will add the beets and cabbage first and cook until just tender THEN add the potatoes.
Crème Fraîche is a must as a topper, sour cream would be good too.
I prefer to puree the borscht with an imersion blender to get a smoother texture. My Polish grandmother made tiny meat fill pirogi to serve in the soup. Store-bought mini tortalini or ravioli work very well. It just isn’t borscht without the dollop of sour cream.