Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Basic Borscht Recipe
    Lost? Site Map

    Basic Borscht

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 24 mins

    12 mins

    1 hrs 12 mins

    hectorthebat's Note:

    Basic borscht

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note



    Units: US | Metric


    1. 1
      Put the beetroot into a large saucepan with the stock, caraway seeds, bay leaves, and bones (if you're using them).
    2. 2
      Cook the beetroot for 1-1 1/2 hours until a knife enters with little resistance. Then, lift them out and run them under cold water for a couple of minutes to cool.
    3. 3
      Set the stock aside, chucking out the bones. Give the pan a quick rinse then put it back over a medium heat.
    4. 4
      Sweat the onions and cabbage in the butter, keeping the lid on the pan and being careful not to let them colour. Once the cabbage has started to soften (after 10-15 minutes), pour in the stock and bring to a slow simmer.
    5. 5
      When the beets are cool enough to handle, peel and slice them into very rough matchsticks.
    6. 6
      Add them to the pan, and once it's boiled, turn down the heat, add the tortellini and simmer for a couple more minutes.
    7. 7
      Turn the heat off, adjust the seasoning, then serve with a blob of sour cream and a scattering of chives.

    Ratings & Reviews:


    Nutritional Facts for Basic Borscht

    Serving Size: 1 (743 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 521.4
    Calories from Fat 176
    Total Fat 19.5 g
    Saturated Fat 9.4 g
    Cholesterol 64.3 mg
    Sodium 1270.4 mg
    Total Carbohydrate 63.2 g
    Dietary Fiber 4.4 g
    Sugars 19.4 g
    Protein 23.8 g

    The following items or measurements are not included:

    lamb bones

    savoy cabbage

    Ideas from


    Over 475,000 Recipes Network of Sites