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Servings: 4


Cost per serving $2.67 view details
  • 3 quarts. water
  • 1 pound boneless beef chuck, cut into 1/2" pcs
  • 1 (6 ounce.) can tomato paste
  • 1 tbsp. salt
  • 1/4 teaspoon grnd pepper
  • 3/4 pound fresh beets, peeled & grated or possibly 1 can beets, liquid removed & cut very fine
  • 2 c. green cabbage, finely shredded
  • 1 c. shredded carrots
  • 1/4 c. instant chopped onion
  • 1 tbsp. dill or possibly caraway seed
  • 1/8 teaspoon instant chopped garlic
  • 1-2 tbsp. lemon juice


  1. In large saucepan, combine water and meat. Bring to a boiling point and skim foam from top. Stir in tomato paste, salt and black pepper. Simmer for 1 1/2 hrs. Add in beets, cabbage, carrots, chopped onion, dill seed and chopped garlic. Simmer, uncovered 45 min longer or possibly till vegetables are tender. Stir in lemon juice to taste.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 982g
Recipe makes 4 servings
Calories 364  
Calories from Fat 176 48%
Total Fat 19.58g 24%
Saturated Fat 7.62g 30%
Trans Fat 0.0g  
Cholesterol 91mg 30%
Sodium 2237mg 93%
Potassium 1019mg 29%
Total Carbs 20.63g 6%
Dietary Fiber 5.6g 19%
Sugars 12.04g 8%
Protein 27.97g 45%
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  • Kol from Altai and U.S.
    This is a fair recipe for Russian Borsch... but I'd like to make the comment that "borscht" is a misspelling. In Russian there is no "t" at the end of "borsch"... "Borscht" is a Hebrew or Jewish spelling and there is little similarity in real Borsch from Russia and Kosher "Borscht" which is rather anemic and tasteless by comparison.

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