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Borscht Recipe

Serves 6


  • 2 qts beef stock
  • 2 medium potatoes, peeled and cut into cubes
  • 2 carrots, peeled and julienned
  • 1 large onion peeled and chopped finely
  • 2 large beetroots, peeled and julienned
  • 3 stalks celery, julienned
  • 3 cloves garlic, crushed
  • 2 tsp sugar
  • 1 tsp sea salt
  • 1 tsp freshly ground black pepper
  • 1/4 small cabbage, shredded
  • 6 ripe tomatoes, peeled and cut into cubes
  • 3 sprigs fresh dill, chopped finely
  • 3 sprigs italian parsley
  • To serve:
  • Light sour cream
  • Finely chopped dill


Borscht Recipe 1. Bring the stock, potatoes, carrots, onion, beetroot, celery, garlic, sugar, salt and pepper to boil in a large saucepan.
2. Simmer, covered, for 30 to 40 minutes or until the vegetables are cooked.
3. Add the cabbage, tomatoes, dill and parsley.
4. Cook for a further 10 to 12 minutes.
5. Remove from the heat and allow to stand for 10 minutes.
6. Serve in large soup plates with a teaspoon each of sour cream and chopped dill.


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Main Ingredient:Vegetable
Main Dish
Cuisine:European / Russian

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