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10-Minute Borscht Recipe - Cooking Index

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10-Minute Borscht

Courses: Soup
Serves: 6 people

Recipe Ingredients

1/2   Onion - peeled
2 teaspoons 10mlCooking oil
1   Red beet - (5 to 6 oz) - peeled, quartered
1/4   Cabbage head - (abt 8 oz) - rinsed
3 cups 711mlBeef broth
  Salt - to taste
1 tablespoon 15mlBalsamic vinegar
3 tablespoons 45mlSour cream or plain yogurt
  Coarsely-chopped fennel leaves or chives - (optional)

Recipe Instructions

Shred the onion in a food processor fitted with the shredding disk. Don't clean the bowl and blade until all vegetables have been processed. Transfer the onion to a large micro-safe bowl; toss with the oil. Cover loosely and microwave at medium-high for 2 minutes.

Shred the beet in the processor. Add to the onion and microwave at medium-high for 3 minutes.

Cut the cabbage into chunks and shred in the processor. Add to the onion/beet, along with the broth. Microwave, loosely covered, on high for 3 minutes. Test the soup -- the vegetables should be cooked through but not mushy. If needed, microwave up to 2 minutes longer in 30-second increments. Taste for salt. Amount needed depends on saltiness of the broth. Stir in the vinegar.

Ladle into bowls and top each with a dollop of sour cream or yogurt. If you wish, garnish with coarsely chopped fresh fennel fronds or chives.


Any leftover borscht is excellent served cold the next day.

"Susan Wolfe on the Food BB"


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