Old Fashioned Beet Borscht Soup and Stew Recipes

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Old Fashioned Beet Borscht


  • 1 bunch beets ( about 4 medium )
  • 5 cups water
  • 1 tsp citric acid ( sour salt )
  • Fresh lemon juice or white vinegar
  • white granulated sugar
  • powdered chicken bouillon to taste
  • salt and pepper to taste
  • Sour cream
  • Hot boiled potato
  • Chopped chives

  • Method:

  • Cut stems/leaves off beets but leave on skins and cover with water ( add a splash of vinegar so beets remain red ) and cook about an hour until tender.
  • Drain and peel off skins ( slips off easily ) under running cold water.
  • Coarse shred beets by hand into a soup pot.
  • Cover with the 5 cups of water. Add citric acid, vinegar ( or lemon juice ) along with sugar to make a sweet and sour taste as desired.
  • Add a bit of powdered chicken bouillon if desired.
  • Normally equal quantities of sweet and sour OR 1 part sugar to 1/2 part sour should give the desired taste you want.
  • Heat and stir to dissolve sugar and let soup simmer a few minutes to blend flavors.
  • Remove from heat and cool and chill well.
  • To serve one may stir in some sour cream into the soup ( it becomes a vivid pink!!) or just dollop sour cream onto individual portions
  • Or garnish with chopped chives sour cream, or perhaps a hot boiled potato into the cold soup!

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