Refreshing Recipes from Russia: Borscht

This beetroot and cabbage red soup is a heart-warmer in the winters. It is served with or without meat, potato, herbs and a dollop of sour cream. Along with slices of rye or garlic bread topped with melted cheese, this dish can be a complete meal. Other common Russian soups are Ukha, a seasoned fish and vegetable stock, and Schi, a cabbage-based stock.

Prep time: 10 minutes

Cook time: 45 minutes

Serves: 4-6



  • Lamb stock – 8 cups
  • Beetroot, peeled, chopped – 4 cups
  • Potatoes, cut into ½-inch cubes – 2 cups
  • Cabbage, thinly sliced – 2 cups
  • Red wine vinegar – 3 tbsp
  • Salt to taste
  • Black pepper, freshly ground – ¼ tsp



  1. Put the stock, beets and potatoes in a large heavy-bottomed pot and bring to a boil, then reduce the heat to a simmer.
  2. Cover and cook until vegetables are tender for about 15-20 minutes.
  3. Uncover and stir in the sliced cabbage and red wine vinegar.
  4. Add salt and pepper. Check the lamb stock before adding salt.
  5. Let the soup simmer for another 15 minutes, stirring occasionally.
  6. Pour the soup into serving bowls and serve hot.

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