Russian Borscht

READY IN: 3hrs
Recipe by TheHungaryCook

This takes a lot of time and attention, but is from what I understand a fairly authentic Russian Borscht.

Top Review by Fairy Nuff

Although I haven't made this actual recipe I have been served a lovely borscht by my partners ex MIL (who is Latvian). After seeing Injustice's review I called the ex MIL and asked how she made her borscht. Apart from using pork necks rather than loins her ingredient list was almost identical. Seeing that I loved her version I am giving you 5 big stars!! Happy cooking and thanks for posting your recipe :)

Ingredients Nutrition


  1. Cover the meat with the cold water in a large stock pot.
  2. Add the salt and bring slowly to the boiling point.
  3. Skim the top of the water and discard.
  4. Cover and simmer for 1 ½ hours.
  5. Remove meat and set aside to cool.
  6. Add the onions and beets to the stock pot.
  7. Cook for about 20 minutes.
  8. Add the potato, celery, and carrot.
  9. Continue cooking for about 15minutes.
  10. Meanwhile, after the meat is cool, shred it and discard any fat or bones. Add the shredded pork to the stock pot.
  11. Add the cabbage and cook til tender.
  12. Be careful not to overcook.
  13. Stir in the tomato soup and garlic.
  14. Blend the flour with 3 TBS. of cold water.
  15. Add some of the soup liquid to the flour and stir till smooth.
  16. Add to the borscht.
  17. Add the beet kvas and season with salt and pepper.
  18. Bring to the boiling point.
  19. Flavor with dill weed.
  20. Serve with a dollop of sour cream.

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