Total Time
40mins
Prep 10 mins
Cook 30 mins

This recipe differs slightly from the one already posted here, so I thought I would add it. I got this recipe 20 years ago, from a girl I used to work with. This makes a really "yummy" borscht (and I am usually so-so on the subject!)

Ingredients Nutrition

Directions

  1. Drain the beets, saving the liquid. Cut the beets into strips.
  2. In a large saucepan, melt the butter & cook the onion until softened.
  3. Add the garlic and cabbage; cooking & stiring until the cabbage is wilted.
  4. Add the beets and the reserved liquid, tomatoes, water, vinegar, stock, sugar & dillweed.
  5. Cover and simmer for about 30 minutes or until the cabbage is very soft.
  6. Season with salt and pepper to taste. Serve & garnish with sour cream, if desired.
Most Helpful

4 5

A very nice Borscht. Made using Pam cooking spray in place of the butter. The red wine vinegar I used was a cabernet sauvignon wine vinegar. While a very nice soup felt it was lacking something. Ended up adding another teaspoon of dill and that helped. Will be making this again. Thanks for the post.