This is my (German from Russia) grandma's recipe passed down to me by my mother (her daughter in law). My grandma was born in Russia in the early 1900s and came to America on a ship with a passport saying she was a boy!!! Anyway, the secret to this soup is in the fresh beets!!! Using the beet leaves and the juice from the cooked beets.
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Units: US | Metric
- 4 large beets (DO NOT peel and keep leaves for later)
- 2 tablespoons vinegar
- 1 soup bone (Your choice of chicken, ham, beef, or pork. I prefer chicken)
- 1 large onion, chopped
- 2 garlic cloves, minced (optional)
- 3 stalks celery, chopped
- 3 large carrots, chopped
- 3 large potatoes, peeled and chopped
- 2 bay leaves
- 1/4 teaspoon cayenne pepper (optional)
- 2 tablespoons fresh dill, chopped or 1 tablespoon dill weed
- 6 cups water
- 6 teaspoons chicken bouillon
- 1/2 head cabbage, chopped
- beet leaf, chopped
- 16 ounces cream or 16 ounces half-and-half
- salt and pepper
- 1Add beets into a Dutch oven or large saucepan. Fill with water and add vinegar. Cook over medium heat until tender, this may take an hour or so. Check for doneness by poking a toothpick or fork into a beet. Remove beets and reserve juice. Peel and dice beets when they have cooled.
- 2For cooking the rest of the soup you may choose which method of cooking (baking, or slow cooking) that works best for you. Add remaining ingredients (EXCEPT beets, beet leaves, and cream) into a roaster pan to bake in oven, or large crock pot to slow cook.
- 3Simmer in a 250 degrees oven for 6-8 hours or low in a crock pot for 8-12 hours or until vegetables are tender.
- 4If the broth looks fatty, strain broth from vegetables, let cool, and skim off fat. Sometimes I may cook the vegetables the day before so that all the fat will separate and flavors blend.
- 5Add broth, vegetables, beets, and reserved beet juice into a large Dutch oven or stockpot. Bring to a boil.
- 6Add beet leaves, cook 5 minutes.
- 7Add cream, turn heat off. Salt and pepper to taste. Enjoy!
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Nutritional Facts for German/Russian Borscht
Serving Size: 1 (299 g)
Servings Per Recipe: 14
- Amount Per Serving
- % Daily Value
- Calories 150.8
- Calories from Fat 58
- Total Fat 6.4 g
- Saturated Fat 3.9 g
- Cholesterol 21.3 mg
- Sodium 67.7 mg
- Total Carbohydrate 21.0 g
- Dietary Fiber 3.4 g
- Sugars 4.2 g
- Protein 3.5 g
The following items or measurements are not included: