Borscht, Red Beet Soup
Prep time
Cook time
Total time
The Elixer of Soups, Borscht or red beet soup packs a punch of health and flavor.
Recipe type: Soup
Cuisine: Russian
Serves: 6
  • 1 pound of red beets, peeled, grated
  • 1 tablespoon butter
  • 2 carrots, grated
  • 1 onion, finely chopped
  • ½ head of red cabbage, shredded
  • 8 cups of meat broth
  • vinegar: 1 tablespoon apple cider vinegar or 1 teaspoon of each of the following:
  • apple cider vinegar
  • rose vinegar (or red wine vinegar)
  • balsamic vinegar
  • fresh chives, chopped
  • sour cream
  • sea salt
  • freshly ground pepper
  • option: hot sauce (Sriracha sauce is my choice)
  1. Shred beets and carrots. Set Aside.
  2. Soften onion in butter, add carrots, cook for a few minutes.
  3. Add beets and cabbage, cook for a minute.
  4. Add broth, 1 tablespoon apple cider vinegar or 1 teaspoon of each vinegar. Season with salt, pepper and hot sauce (to your taste).
  5. Cook until beets, cabbage are cooked through. Serve with vinegar and hot sauce at the table, and sour cream and chopped chives for garnish.
  6. Note: Feel free to add potatoes, just as you would with any other soup.
Recipe by Spinach Tiger at