Ingredients Jump to Instructions ↓

  1. 3 bunch(es) (medium-size)

  2. beets, about 2 pounds beets without leaves

  3. 3 medium onions

  4. 1 tablespoon(s) salad oil

  5. 3 (extra large)

  6. vegetable bouillon cubes

  7. 6 envelope(s)

  8. instant vegetable broth and seasoning , (can be substituted for above ingredient)

  9. 4 large carrots , about 3/4 pound

  10. 6 medium potatoes , about 2 pounds

  11. 1/4 cup(s) lemon juice

  12. 3 tablespoon(s) sugar

  13. 1 teaspoon(s) salt

Instructions Jump to Ingredients ↑

  1. Cut off stems and leaves from beets. Reserve beet greens for another use. Rinse beets with running cold water. Peel and cut beets into 1/4-inch pieces.

  2. Thinly slice onions. In 5-quart Dutch oven over medium-high heat, in hot salad oil, cook onions until golden, stirring occasionally, about 10 minutes. Stir in beets, bouillon, and 2 1/2 quarts water; increase heat to high; heat to boiling. Reduce heat to low; cover and simmer 30 minutes.

  3. Meanwhile, peel and coarsely shred carrots. Stir carrots into beet mixture; simmer 15 minutes longer or until beets and carrots are tender. If not serving same day, cover and refrigerate soup.


  5. In 3-quart saucepan over high heat, heat potatoes and enough water to cover to boiling. Reduce heat to low; cover and simmer 25 to 30 minutes until potatoes are fork-tender. Drain potatoes; cool until easy to handle.

  6. To serve, peel and dice potatoes. Add lemon juice, sugar, and salt to borscht; heat through. Place diced potatoes in soup bowls and top with borscht.


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