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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.

36 Comments on "Beet & Cabbage Borscht"

  1. Katie

    Sounds great, I love soups. I prefer golden beets, will be making it with those😉 Katie

  2. Johnson

    Jenny for the Borscht, do you serve it hot or cold? I love all your recipes, and I love your cooking presentations. You are such a fun person and so pretty and charming too. You make cooking appear fun. I am a 79, and I have always not liked to cook. You really inspire me to cook more and to enjoy it. Lately, when I am cooking one of your recipes, I can see your pretty, smiling face telling me, “Enjoy, you can do it.”

  3. Joan

    Jenny can you give us a recipe for kapusta — cabbage soup that my grandmother made for yrs? I would love to make it

    All your recipes are great!

    • Joanie

      I have been searching for a recipe for kapusta (cabbage soup) also. It was a favorite of mine when I was a little girl. Jenny, please help us. Thanks.

  4. Surfersgirl

    My mother-in’law who was Polish/ Ukrainian always made hers with spareribs. None of her wonderful recipes were ever written down. She just made them from memory. So it is difficult sometimes for me to recreate what she so easily did. I am the last of the girls who makes these recipes and I am the DIL. This recipes is similar except for the ribs. I am going to make this with the spareribs and go from there. Thanks for this recipe😃

    • Cindy G

      Short Rib for sure, and sometime I will buy a small thinner rib eye steak Bone in to make the broth. By boiling it then add the onions. the house smells wonderful. Then I remove the steak, take out the bone, cube the meet and at the end when the Borscht is ready I add the cubbed steak back in,

      I realise these recipes were made to stretch a budget. However, now by Grace alone, we can afford to spice it up a little. The flavour of the fresh beef broth is so Different and with beets, Yummy. And if you cube a roast for broth and add that into the big pot borscht at the end … a dollop of sour cream, a bowl of rye bread and butter. That sounds like a meal to me? ty Jen and Sgrl

  5. Christine Pavlisak

    iam still referring back to your simple and tasty recipes since I discovered your site 2 years ago.You make it simple.I add a dollop of sour cream in a borscht soup at the end after it is finished.

  6. JoyceK

    Hi Jenny! Just found your blog via Youtube. Your recipes look delicious! And you look just as pretty and sweet as you did on your TV show all those years ago! Thank you for this generous recipe blog.

  7. Betsy

    Does anyone know if the beets are supposed to be raw or cooked ahead of time?

    • Jenny

      Raw.

    • Cindy G

      Raw is the best and be careful not to boil to long because they can become pink. However, Canned whole beets can be grated up and used…in place of fresh…if that’s all you have….

      When I use canned beets.I use a really nice cut of beef for the broth to balance it out…TY Jen and Betsy

  8. Maggie

    Hi Jenny

    Love your videos and humour
    I made the Dutch oven bread and crapes and both were easy and yummy
    Will try gnocchi ( kopytka not kluski and best served with mushroom sauce or bacon bits and onions )
    And potato placki

    I think that you could add the old fashion chicken soup 😀

  9. 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.

  10. Vic

    Thanks so much Jenny. Keep the recipes coming.

  11. 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.

  12. 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.

  13. 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.

    • Maggie

      What you are talking about is a polish cheesecake with 20 eggs and you can add raisins
      Just google SERNIK

      • D. Lynn Carmichael (aka Danusia)

        Barbara Kennedy is talking about a bread, not a cheesecake (sernik). That very yellow-with-yolks, slightly sweet bread with raisins and zest and sometimes saffron, is Easter placek.
        Best regards.

    • D. Lynn Carmichael (aka Danusia)

      My Polish Babcia (from Lublin area) made exactly what you are describing. It’s a classic Easter placek, though she made it throughout the year.
      Did a search. Found a recipe for this placek from a Polish-American chef — here’s a link:(Hope it’s OK to post a link …)
      http://www.makeitlikeaman.com/2015/03/28/polish-easter-sweet-bread/

  14. 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.

  15. Dennis

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

  16. 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.

  17. Sheila

    awesome recipe!

  18. Ann

    Is your preference to serve this hot or cold?

  19. 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.

  20. 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

  21. Elisabeth

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

  22. 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…

  23. 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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