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When I think of Russian food, first thing that comes to mind is Borscht -- beet & vegetable soup. To be honest I'm not a bog beets fan, so this was soup was something that I was not too excited about and kept looking for other dishes. But finally I realized I had no time and then ended up making the soup anyway. I was surprised that I liked the soup, it is very hearty and technically I didn't taste the beets as much as I feared I would. The color sure makes the beet presence apparent and I really...


23 serving

Total time

60 minutes




  • 1 beet (- medium, peeled and grated)
  • 1 carrot (- small, peeled and grated)
  • 1 tomato (- small, chopped)
  • 1 tbsp lemon juice
  • 1 potato (- large, diced)
  • 1 cup cabbage (- thinly sliced)
  • 1 onion (- small, thinly sliced)
  • 1 bay leaf
  • 1 tsp parsley (Dried)
  • to taste Salt Pepper (&)
  • sour cream (- to serve (optional))


  1. Heat 2tsp oil in a medium sauce pan, add beets, carrots and tomato. Saute for 1~2 minutes.Add the lemon juice and cook on medium flame until the veggies are tender, about 12~15 minutes.Add 3~4 cups of water (or vegetable stock for extra flavor) and salt; bring to a boil. Add the potato, cabbage, bay leaf, dried parsley and pepper. Cook covered until all the veggies are cooked through and tender, about 12~15 minutes.Adjust the seasonings and serve with a dollop of sour cream.
  2. View the recipe instructions at Cook's Hideout

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