Borscht is traditionally served both hot and cold. Leftovers are great. Slideshow:  More Russian Recipes 

Ian Knauer
December 2014

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Credit: © Ian Knauer

Recipe Summary

active:
40 mins
total:
40 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

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