Borscht has many variations and each family prepare the dish differently. Some may add cabbage some may add potatoes.


3 beet (peeled and grated)
2 carrot (peeled and grated)
4 potato (small, cut in two or three pieces)
1 onion (peeled and finely chopped)
6 c broth (beef broth, warm)
2 tomato (peeled and mashed)
1⁄2 hd cabbage (washed and shredded)
  seasoning (salt and ground black pepper to taste)
  sour cream (or yogurt)
2 T olive oil (or vegetable oil)


  1. Bring the broth to a boil, add cabbage and potatoes and simmer until soft, about 15 minutes.
  2. Meanwhile, heat oil in a pan and add onion. Cook until slightly soft.
  3. Add carrot and cook until it begins to lose its color.
  4. Season with ground pepper.
  5. Add beet and tomato, cover and cook slowly for about 10 minutes.
  6. Add the beet and carrot mixture to the broth together with the lemon juice. Simmer 1-2 minutes and remove from heat.
  7. Distribute the soup among individual bowls and serve with a dollop of sour cream or yogurt.


Borsch is eaten warm in winter and cold in summer.

6 servings