ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Traditional Borscht

Yield about 2 1/2 quarts


  • 2 1/2 pounds cubed beef
  • 1 (2-pound) soup bone
  • 8 medium beets, peeled and cut into 2- x 1/8-inch strips
  • 4 medium carrots, scraped and thinly sliced
  • 6 stalks celery, thinly sliced
  • 1 medium green pepper, seeded and finely chopped
  • 1 small cabbage, chopped
  • 2 medium onions, chopped
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 (8-ounce) carton commercial sour cream

How to Make It

  1. Combine beef and soup bone with water to cover in a large stock pot; bring to a boil. Reduce heat; cover and simmer 2 hours.

  2. Add next 8 ingredients; bring to a boil. Reduce heat; cover and simmer 1 1/2 hours. Remove and discard soup bone.

  3. Ladle into individual soup bowls; garnish with a dollop of sour cream.

Oxmoor House Homestyle Recipes