Borscht is a nutritious soup that has beets, potatoes, carrots, and onions with a chicken broth base. It’s topped with chopped dill and/or parsley and a dollop of sour cream.


– Water – Bouillon – Red Cabbage – Red Onion

Step-by-step instructions!

Follow our easy instructions for success!

Start the soup base: In a Dutch oven or large soup pot, add the water, bouillon, and bay leaves.


Prepare the vegetables: Peel and cut the vegetables.


Add to the soup base: Once the broth is boiling, add the cabbage, stir and then cover, bring to a boil again and reduce to a simmer and cook for 20 minutes.


Make the mirepoix: In a large cast iron skillet, over medium heat, add 1 tablespoon of regular, olive oil, and coat the bottom of the pan.


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