Mom's Borscht

READY IN: 1hr 30mins
Recipe by Lazarus

This is a recipe my mother acquired from a friend long, long ago. Over the years, she altered the recipe, combining elements from various ethnic styles of borscht. I love this soup in the winter, as it's so hearty and comforting and simple to make. We always eat this as a meal, so 10-12 servings may be an underestimate. It makes a LOT! Also freezes well.

Top Review by berry271

Certainly not a borscht aficionada. In fact this is probably the first time I've ever REALLY made it. Do use a large pot. Next time I will have to use a stock pot as it didn't totally fit in my dutch oven. I browned the beef and onion and added all the veggies and only had room for 6 cups of stock. However hubby likes his soup not to be very "brothy" so maybe it's better this way. I found I had to add quite a bit of salt, but the broth I used was unsalted. I skipped the vinegar, as I didn't want the soup to have a pickled beet flavor. I like beets, but not tangy like that. It's simmering on the stove top now. I plan to serve it with dollops of mayo (no sour cream around) and crackers. I'll let you know how it turns out. 01/11/13 -Sorry it took me a while to get back, but we loved it. I just finished off the leftovers for lunch today, I liked it with the mayo and crackers, just crackers, and even just straight up. Thanks for the great recipe. We got about 6 main dish servings out of it, but mine was a little short on broth. Any suggestion on removing the beet stains from your hands, especially around the nails?

Ingredients Nutrition


  1. Brown ground beef in a medium frying pan or dutch oven. When beef is half-browned, add onions and cook until remainder of beef is browned.
  2. Add remaining ingredients to dutch oven, then add beef/onion mixture.
  3. Bring to a boil, then simmer for 30-60 minutes, until vegetables are tender.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a