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    You are in: Home / Recipes / Russian Borscht Recipe
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    Russian Borscht

    Russian Borscht. Photo by Sommer Clary

    1/1 Photo of Russian Borscht

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 10 mins

    10 mins

    3 hrs

    Sommer Clary's Note:

    Borscht is a soup that is very popular in many Eastern and Central European countries. It is made with beetroot, which gives it it’s signature reddish-purple jewel color. Different countries have their own variations of borscht; Russian borscht is made with some type of beef or sausage. I am making mine with both; Using both meats gives the soup superb flavor. This is a true Russian classic.

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    Units: US | Metric


    1. 1
      In a heavy stockpot, heat oil over high heat. Add the stew meat and sear until nicely browned. Remove from pot and set aside; immediately add the pork sausage, and stir, breaking it up into pieces while it browns. When sausage has browned nicely, return the stew meat to the pot, as well as the tomatoes, garlic, onion and beets. Add the beef stock, bring to a boil, then reduce to a simmer. Cover and simmer for 2 hours. After 2 hours, add the carrots and potatoes. Simmer, covered, for 1 more hour, then add the cabbage, 1/2 cup of the dill, and the red wine vinegar (and taste for salt and pepper addition at this time). Cover and simmer for 15 more minutes. To serve, ladle soup into a bowl and garnish with a dollop of sour cream and fresh dill.

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    Nutritional Facts for Russian Borscht

    Serving Size: 1 (435 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 442.2
    Calories from Fat 242
    Total Fat 26.8 g
    Saturated Fat 9.5 g
    Cholesterol 91.2 mg
    Sodium 1009.8 mg
    Total Carbohydrate 19.7 g
    Dietary Fiber 3.6 g
    Sugars 6.6 g
    Protein 30.1 g

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