Soups On! Borscht

I have been craving some borscht ever since I steamed and froze a case of beets!  My cousin had given me some beef/pork broth and I thought it would work really well in a pot of Borscht.  I have also been busy making many soups and recipes that will freeze well for a homestead work exchange!  I have another cousin coming to help me with several projects around the yard and for his time the exchange is meals that can be pulled from the freezer for some homemade goodness.  Of course I am making enough for our dinners and stocking the freezer.  I love to have some items in the freezer for those evenings when you know you are going to get home late and not have the same amount of time to make a nourishing meal.  The only trick to the freezer meals is remember the evening or morning before to take it out of the freezer!

I found this recipe in a cookbook one of my grandmother’s friends gave me when I was 20 – what a difference in the recipes.  There are many that use the cream of soups, but these recipes are not concerned about low/no fat and are filling and nourishing!


Borscht served


2 carrots
6 medium beets
1 celery stalk – cut thin
1 medium onion, sliced thin
3 Tbl butter
2 quarts (8 cups) broth – water combination*
6 peppercorns
1 bay leaf
2 tsp sea salt
2 cups shredded cabbage
1 tsp apple cider vinegar
Season to taste

* my bone broth is very condensed and strong and is too overpowering if used straight.  The ratio was about 3 cups broth to 5 cups water.

1. Slice carrots and beets into julienne strips and heat with the celery and onion in butter in a large soup pot. I used my steamed and frozen beets – so I added later to the soup.

Borscht veggiesBorscht veggies in pot

2. Add the broth, water, peppercorns and salt – cover and bring to a boil, reduce the heat and simmer for 1 – 1 1/2 hours.  I added my beets after an hour of simmering.

Boscht broth added

Borscht beetsBorscht beets added

3. Add cabbage to the soup and cook 10 – 12 minutes.

Borscht cabbageBorscht cabbage added

4. Add the vinegar to the soup.

5. Season – I added some more pepper and salt.

I grated some cheese and added to my bowl of soup, but you could also do sour cream.  If you have some leftover beef, add that too! I did not add any beef to mine, hoping that Stella would give it a try- so far not, but hoping this week sometime she will! I really enjoyed (or I should say my mouth did) the flavors all mingled together!

Digiprove sealCopyright secured by Digiprove © 2013
This entry was posted in Recipes, Soup and tagged , , . Bookmark the permalink.

4 Responses to Soups On! Borscht

  1. Candace says:

    Looks like a really good recipe and I noted that you didn’t

  2. Candace says:

    Looks like a really good recipe and I noted that you didn’t use a stick blender….I think Iwould like it better with actual chunks of veggies. : )

  3. Jody says:

    Nice recipe:) I was raised on beet soup. In fact, the one voicemail from my Dad that I still have saved is a compliment on my borscht!

  4. Jo says:

    Les will love this…I am not a beet person!

Leave a Reply

Your email address will not be published. Required fields are marked *