Community Pick
Ukrainian Borscht
"This is a meatless (not vegetarian) Borscht, and even my husband, who MUST have meat with every meal, loves this! Sometimes we make it in summer and serve it cold. It's very tasty! It came from a cookbook many years ago, but I can't remember which one. And I've changed it over the years and I do my own thing, there is no need to measure any of the veggies, it always turns out wonderful. So eyeball it! (Your food processor will come in mighty handy for shredding all these veggies!) Enjoy!"
photo by Jonathan Melendez
- Ready In:
- 1hr 20mins
- Ingredients:
- 9
- Serves:
-
8
ingredients
- 2 cups shredded peeled beets
- 1 cup shredded carrot
- 1 cup chopped onion
- 3 (14 ounce) cans beef broth
- 2 cups coarsely chopped cabbage
- 1 tablespoon butter
- salt and pepper, to taste (I use Johnny's)
- 1 tablespoon fresh lemon juice
- sour cream, for doppling
directions
- Cook beets, carrots and onion in the 3 cans beef broth for 20 minutes.
- Add cabbage and butter, and cook uncovered for about 20 minutes.
- Season to taste.
- Stir in lemon juice.
- Now let it sit (but you don't have to), for an hour or so. Reheat or leave at temperature and serve with sour cream.
- This is better the next day!
Questions & Replies
-
I am curious about the note, "I use Johnny's", following the ingredients "salt and pepper to taste". Is something missing there or is there something different about Johnny's salt and pepper?
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There were typing errors..read someone's cauliflower plus potato.. I don't have cauliflower, do have white fleshed sweet potatoes & large baking potatoes. -
About to rely on your recipe. Have you tried this without cabbage? I have white sweet potatoes as well as large potatoes for baking. I saw but can't find now half a tip from zone ne who had cauliflower w potato. I have m cauli, and also wonder whether paprika would be tasty. New to making borscht, cold for summer, thank you.
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Can you specify the first 2 steps of the instructions? The 1st just says cook the veg with the broth. There are no specifics on what temperature (medium, medium-high, etc). The 2nd step says cook uncovered, which may imply that in the 1st step, you need to cover the pot. Some clarification would be greatly appreciated.
Reviews
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Reminds me of my childhood. My German Russian mom always put cubed beef in her borscht. That’s my favorite way to eat it. -
For a real treat, sprinkle with red wine vinegar (in place of the lemon juice) and some dill seed just before eating. -
I found this soup kind of bland and I was eating it the next day. I added a bay leaf and a little bit of dried marjoram as I didnt have any oregano like another reviewer suggested. I used part of a huge red cabbage and homemade beef stock, and olive oil in replacement of butter to be dairy free. I dont expect I will make this again and if I want a Borscht I will look for another recipe. -
This was delicious. I was impressed at how hearty it was w/o meat. I did modify the ingredients to match what I had. I did not have cabbage, but I added chopped cauliflower and grated potato. I also added oregano, bay leaves and dill as embuggy suggested. I didn't have any sour cream, but I added a teaspoon of cream cheese to each serving. I'm excited to try the leftovers tomorrow! Thanks again. -
Definitely better the next day! I love borscht and this is the first time I've made it myself. I really like the borscht I've had at restaurants better. But this stuff is pretty good. I added bay leaves, oregano, thyme, and some dill while everything was cooking. I also added cilantro finish it off. I also added a sprinkle of sea salt and some pepper. Otherwise, I think this would be very bland as is. Really good and easy to prepare, but I am going to still look for a better recipe.
see 30 more reviews
Tweaks
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Great recipe. Lived it!! -
For those who want more flavor, add salt and/or seasonings. For greater complexity, add some herbs. I've also added the following (at different times, in varying combinations) with good results: celery, tomato paste, add'l butter, vegetable broth (instead of or in addition to beef broth), chicken bouillon, and sauerkraut.
RECIPE SUBMITTED BY
Chef PotPie
Southworth, Washington
One of the old time founding members of Recipezaar. I live in Port Orchard, Washington.
I LOVE to cook and bake nearly everything!
I HATE to see people join the site, have no published recipes, but rag on another cook in a review on a recipe they haven't even tried or didn't follow.
Oh, and I hate cilantro, too. :)
