Soup – Borsch

Posted by on May 21, 2017 in Recipes | 0 comments


Cup of Borsch Soup, Chilled or Warmed





Soup- Borsch
  • 4 cans whole beets with the liquid, grated
  • 1 jar of Aunt Nellie’s Pickled Beets with the liquid, grated
  • ½ onion chopped very fine or grated
  • 4 peeled carrots, grated
  • ½ gallon of pork stock or some other stock (can use vegetable stock for vegetarian.)
  • Juice from ½ a lemon
  • 1 packet of Borsch Soup mix (optional) Adamba Imports International, Brooklyn NY 11237 or Ukrainian Borsch Soup (product of Poland 1.25 oz.)
  • Salt and pepper to taste
  • Optional:
  • Add 1 C. Sour Cream to pot
  • Boiled eggs
  • Cabbage
  • Meat from stock like pork short ribs
  1. Add carrots to the stock and cook for 20 minutes.
  2. Add the beets, onion and cook for an additional 20 minutes.
  3. Don’t cook too long or the color of the beets will fade.
  4. Add the juice from a half of a squeezed lemon.
  5. My aunt, Stephanie Fiedler, from the Ukraine, says if the stock is seasoned right you don’t need the packet of soup mix, but she used it in ours and I loved it.
  6. She also added the sour cream.
  7. I garnished my bowl(s!) with more sour cream.

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