Thursday, September 9, 2010


Borscht is a true comfort food for me.  I think I can speak for many members of my family that would agree.  My grandmother made borscht often.  She made it without measuring anything, like so many cooks in her day.  I have been experimenting with it for a while now, and I decided to update my previous borscht post, because I have much improved my technique!  If you try this, let me know what you think!

Here is what you will need.  You may notice that I have coleslaw mix in the picture.  I substituted coleslaw mix for the cabbage and carrots which worked out great.  I used about 5-5 1/2 cups of coleslaw mix.

Borscht Soup

1 Tbsp. olive oil
1/2-1 lb. beef stew meat, cut into small pieces
1/2 c. onion, minced
3 Qts. water
4 c. chopped cabbage
2 small carrots, shredded
3-15 oz. cans diced beets, drained
2 medium potatoes, peeled and diced
1/2-1 c. peas or green beans, fresh or frozen is fine
14 oz. can diced tomatoes, undrained (can sub fresh)
2 tsp. seasoned salt
1 Tbsp. onion powder
1 1/2 Tbsp. vinegar
4 Tbsp. beef bouillon
2 Tbsp. brown sugar
1 Tbsp. dill weed
Sour Cream

Heat your large pot with 1 Tbsp. olive oil over medium-high heat.  Once it is nice and hot, add the beef stew meat and onion.  Quickly sear the meat and onion until browned.

Add water and bring to a boil.  Add the remaining ingredients and simmer until tender, about 30-45 minutes.

Top each bowl with a dollop of sour cream and mix in.  

In my opinion, this is even better as leftovers or after it has been sitting for a while.  The flavors just come together better!  


  1. I really really have to try beets again. Everyone is cooking with them lately and I seem to be the only person who doesn't like them. To be fair, the only beets I've ever had have been warmed up out of the can (my grandma used to eat them like that). Yuck! I'm sure they taste much different in your wonderful soup. :o)

  2. I have Germans from Russia heritage so your recipe tag caught my eye. This borsht recipe looks great - just like grandma used to make it. Thanks for sharing. Can't wait to give it a try.



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