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Beet & Cabbage Borscht

Beet & Cabbage Borscht

Beets are a health-building powerhouse and combined with all the other vegetables, this is antioxidant heaven. If the beet greens look good, I sometimes add them in as well. And you can use tomato puree or sauce in place of the Pomi. Soups are flexible that way. Being Polish, we always stir in a little sour cream when serving. - Jenny Jones

Prep Time: 25 minutes

Cook Time: 35 minutes

Total Time: 1 hour

Makes: 6 - 8 servings

Beet & Cabbage Borscht

Ingredients:

  • 1 Tablespoon olive oil
  • 1 cup chopped onion
  • 1 cup chopped celery

  • 6 cups beef, chicken, vegetable stock, or water
  • 2 cups diced fresh beets
  • 2 cups shredded cabbage
  • 1 cup diced carrots
  • 1 cup diced red potato
  • 1 cup Pomi strained tomatoes
  • 1/4 cup fresh chopped dill
  • 1 Tablespoon cider vinegar
  • 1 Tablespoon sugar
  • 1 teaspoon caraway seeds
  • 1 1/2 teaspoons salt
  • pepper to taste

Instructions:

  1. In a large pot, cook and stir the onion and celery in hot oil for about 3 minutes.
  2. Add remaining ingredients, bring to a boil, then reduce heat, cover and simmer for about 25 minutes.

21 Comments on "Beet & Cabbage Borscht"

  1. Shirley Lowe

    Jenny – we love Beet Borscht and use a recipe very similar to this one. One thing I do is roast my beets in the oven with skins on in olive oil and kosher salt. When cool skin them and dice. Then I add the cabbage and beets in the final 20 min. of cooking the soup.

  2. Vic

    Thanks so much Jenny. Keep the recipes coming.

  3. Jane

    I’m 72 and have never baked anything from scratch or even made a pie crust. But I tried the crusty bread you cook in a pot with the cover on and I was amazed and so pleased,. Thanks for making recipes that are so simple for old people.

  4. Cheryl Anne

    You can use a slow cooker and it turns out great. You can also freeze it no problem.

    My go to borscht recipe.

  5. barbara kennedy

    Hi Jenny, love your recipes. i’m ukrainian and wondererd if you have a reciepe for either BABKA OR PASKA ONE OF THEM CALL FOR SOMETHING LIKE 20 EGG Y0LKS, AND RAISINS. MY GRANDMOTHER PUT ORANGE JUICE IN THE BATTER, OR SAFFRON. BREAD TURNS OUT VERY YELLOW, AND VERY TASTY. I KNOW YOU WILL FROWN ON THE EGG YOLKS, BUT IT,S ONLY AT EASTER TIME. BARB K.

    • Jenny

      I don’t frown on egg yolks at all but I’m sorry I do not have such a recipe.

  6. Gemmagirl

    Jenny sounds so good. Can this be made in the slow cooker. Thank you.

    • Jenny

      I have never used a slow cooker but I can tell you that even with soup, you do not want vegetables that are over-cooked and it seems to me that they would be. But that’s just my best guess so check around to see if other soup recipes use a slow cooker.

      • Jeanne Lawson

        I make my Borscht in the slow cooker for convenience and it turns out delicious. Also, I do put in beef. I put the beef in for at least an hour so it will start to get tender. Then I add in all the vegetables and seasonings (very similar to yours). I don’t cook the soup all day because I don’t like my veggies mushy and overcooked. It works out well because I can leave it alone and do other things in the house without having to keep checking on a pot on the stove. Also, I sometimes use canned beets if the ones in the market don’t look so great. I don’t see much difference in the soup.

  7. Dennis

    We made this and the no knead bread this weekend,outstanding.

  8. Donna

    Anyone try freezing this recipe? Does it work well or everything turn to mush?

    • Jenny

      I have never frozen it for that reason – I think it would turn to mush.

  9. Sheila

    awesome recipe!

  10. Ann

    Is your preference to serve this hot or cold?

  11. Kathleen Herman

    I just came across your website yesterday and can’t wait to make some of your recipes, including this soup. I have a grocery list and am going to try the oatmeal cake and everyday cookies this week (trying to lose weight but have a sweet tooth all the time). Thanks very much. I can’t wait to see what new recipes you add to your site.

  12. Dan

    FUN! A beautiful creation and fun to make. New to me, a Soup where beets and cabbage are the STARS. The ratios are quite pleasant. Than you Chef Jenny! Dan

  13. Elisabeth

    Thanks for this recipe! I made it for the first time tonight and it was amazing

  14. Sandi

    Do you use red or green cabbage and do you peel your red potatoes or leave the peel on?

    • Jenny

      I have used both green and red cabbage in this soup, whichever I have on hand, and I peel the potatoes. I think if the peel was left on it might separate from the potato and float around in the soup…

  15. Mellisa Louise

    OMG look at this! You might just be my favourite food blogger! I just found your blog tonight and you make things like cabbage rolls and borscht. Thanks for being awesome.

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