Beet and Cabbage Borscht.  (Photo: Contributed)
Beet and Cabbage Borscht. (Photo: Contributed)

Beet and Cabbage Borscht

by - Story: 61368


  • 6 cups water
  • 1 can of tomato soup
  • 1 large can of diced tomatoes
  • 1 cup of vinegar
  • juice of half a lemon
  • half a small cabbage, sliced up thin
  • 4 beets, grated
  • 1 large potato, grated
  • 1 med onion, diced finely
  • 1/2 bell pepper, chopped up small
  • 2 grated carrots
  • 3 cups strong beef broth
  • 1/4 cup extra virgin olive oil
  • tons of dill (if you think you added enough, add more!)
  • 1/2 cup butter (not margarine)
  • sea salt
  • black pepper


Throw it all in a pot and simmer on med-low for several hours, or as long as you can resist the thick, beety aroma coming from the kitchen. Serve with a teaspoon of sour cream for extra love.


Some people like cabbage borscht (orange), and some people like the beet kind (red).  I like this kind, because it's a party in my mouth!

Submitted by: Candace Keen

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