Borscht is traditionally served both hot and cold. Leftovers are great.

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  • Servings: 4

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  • 2 tablespoons unsalted butter
  • 1 large onion, sliced
  • 1 garlic clove, minced
  • 1 teaspoon caraway seeds
  • Kosher salt
  • Freshly ground black pepper
  • 1 (16-ounce) jar whole pickled beets
  • 3 cups beef stock or broth
  • 1 cup water
  • Sour cream, for serving
  • 2 tablespoons fresh dill fronds

How to make this recipe

  1. In a medium pot, heat the butter over medium high heat until hot, then stir in the onion, garlic, caraway seed, 3/4 teaspoon salt and 1/2 teaspoon pepper and cook, stirring occasionally, until golden, about 6 minutes.

  2. Reserve the beet pickling liquid and cut the beats into matchsticks.

  3. Stir the beets, their liquid, the beefy stock and water into the pot and bring to a simmer. Simmer 10 minutes, the season with salt and pepper to taste. Serve the borscht dolloped with the sour cream and sprinkled with the dill.

Contributed By Photo © Ian Knauer Published December 2014

1044424 recipes/borscht 2016-01-19T20:59:27+00:00 Ian Knauer eastern-european|soups-and-stews|fast|weeknight-dinner|web-exclusive december-2014 recipes,borscht 1044424

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