Rating: 3.68 stars
76 Ratings
  • 5 star values: 27
  • 4 star values: 16
  • 3 star values: 18
  • 2 star values: 12
  • 1 star values: 3
Martha Stewart Living, June 2002

Gallery

Read the full recipe after the video.

Recipe Summary

Yield:
Makes about 8 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees. Place beets on a piece of parchment paper -- lined aluminum foil. Sprinkle with salt and pepper. Fold up edges of foil and parchment to enclose beets. Place on a small baking sheet, and bake until tender when pierced with the tip of a knife, about 1 hour. Let stand until cool enough to handle. Peel, and coarsely grate; set aside.

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  • Soak mushrooms in hot water for 30 minutes. Drain through a fine-mesh sieve, reserving liquid. Coarsely chop mushrooms; set aside.

  • In a medium stockpot, combine stock, beets, mushrooms, mushroom liquid, celery leaves, parsley, garlic, sugar, a large pinch of salt, and a large pinch of pepper. Bring to a boil, reduce to a simmer, and cook for 20 minutes.

  • Add lemon juice or citric acid. Taste, and adjust for seasoning. In a small bowl, combine sour cream and flour, stirring until no lumps remain. Whisk in a ladleful of soup, then whisk the sour-cream mixture into the soup. Cook until slightly thickened, about 2 minutes. Stir in dill just before serving.

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Reviews (5)

76 Ratings
  • 5 star values: 27
  • 4 star values: 16
  • 3 star values: 18
  • 2 star values: 12
  • 1 star values: 3
Rating: 5 stars
04/20/2018
This is nothing like the borscht my grandmother used to make, but it was incredibly delicious ! Which is good, because I made about 15 cups, so I'll be eating it for the rest of the week. I made a couple of alterations to the recipe. I used 5 large beets, because they needed using. They took exactly 2 hours to be fork tender. I used 2 cloves of garlic, 5 shiitake mushrooms, a lot of parsley, 2 litres of stock (half chicken, half vegetable), 300 grams of sour cream, 3 tablespoons of flour, and 2 x 400 gram tins of cannellini beans. Served it with a hearty dark rye bread.
Rating: 5 stars
08/22/2013
My family adores this borscht. It is a good, easy vegetarian version.
Rating: Unrated
01/16/2011
Thanks for sharing your Mother.
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Rating: Unrated
01/14/2011
I have been making borscht for years and this is the best recipe I have made, love it!!
Rating: Unrated
12/22/2007
soup,