I was tweeting a while back with the lovely Mdivani (I know you must be thinking Rebecca is addicted to twitter :-)) he had mentioned making Borscht and I asked him for the recipe. He very kindly emailed me his Grandma's recipe and she is Russian. I made it according to his directions the only different is I didn't add any sour cream, not keen on it and made a smaller amount. It was easy to make and a great soup.

If you love fashion, travel and food he's a great person to follow, he's a designer by trade now a blogger and awesome interviewer. He is the real deal and one of the nicest folks on twitter - @ladieswholunch1 and his blog 



  • 8 cups Vegetable Stock
  • 2 1/2 cups uncooked beets cut into julienne strips
  • 1 cup finely chopped uncooked beets
  • 1 cup finely chopped carrots
  • 1 cup finely chopped onion
  • 2-3 Tablespoons Sugar (to taste)
  • 1/2 Teaspoon Salt (to taste)
  • 2-3 Tablespoons red-wine vinegar (to taste)
  • 1 Tablespoon Lemon Juice
  • 1 1/2 cups Sour Cream


Put 5 1/2 cups of the vegetable stock in a large pot.  Place the remaining 2 1/2 cups of vegetable stock in a saucepan and add the julienned beets.  Simmer covered over medium heat about 10 minutes.  Strain the julienned beets out of the stock and put aside.  Add the bee/vegetable stock to the rest of the stock and bring to a boil.  Add the chopped uncooked beets, carrot an onions to the stock. Stir in the vinegar, salt and sugar, tasting as you do to get the flavor you like.  Over medium heat, cook covered for 15-20 minutes or until vegetables are soft.

Now here is where you get to decide, because my grandmother did it both ways:

For a smoother soup, strain out the vegetables and discard.  For a chunkier soup (my preferred) leave them in.

If serving hot, gradually stir in the lemon juice and the sour cream until smooth then add the julienned beets back into the stock and simmer for another 10 minutes.

If serving cold, let stock cool then chill. When ready to serve, add the lemon juice and then gradually add in the sour cream until smooth, then add the julienned beets back to the mixture.

I serve it with Sour Cream on the side  for extra dollops when serving.  Or!!  Serving hot, I sometimes don't add the sour cream to the mixture at all and just put dollops into the bowl when serving (when doing this I add the julienned beets back into the stock without the sour cream addition).

Have a great start to the week everyone 

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  1. I've always wanted to try borscht...I LOVE beets and I'm sure I would love the soup. Sounds great!

  2. We had our good share of this soup in Clemson, since we had Russian and Turkic friends who loved to cook! I miss those days!
    Thanks for sharing, will check his blog now!

  3. Interesting recipe! Merry Christmas to you and your family, Rebecca!

  4. I have beetroots in the garden that are ready, guess what I am going to try :) Thanks Diane

  5. Lovely soup to be had hot or cold. We make a fermented drink with mustard and black carrots or beets in North India and it's a winter delicacy.This Borscht is so new for me.

  6. I keep meaning to make borscht--this ones looks delicious. Love the color. ;-)

  7. Something I have always wanted to make; I love beets.

  8. Mmmm...I haven't had borscht in a long time...but I do really like it. I think it's the color that draws me in! Hope your holiday season is going well, Reb :)

  9. Oh how interesting, love the idea of beets in soup, Yum!!! Since you don't like sour cream, what about plain Greek yogurt? Similar in texture, but a wee bit different in taste, not much though:-) Hugs, Terra

  10. Thank you for sharing my Grandmother's recipe and for all of your kind words!! You are the best! Wishing you and your family a happy holiday season!! XOXO Mdivani

  11. I love beets but have never tried making borscht! You could get a better recipe than from a grandmother ;)

  12. I haven't had Borscht since my grandma used to make it! Great taste with or without sour cream. But the sour cream makes it a really pretty color!

  13. Karen and your picture of it would rock :-)
    Ilke oh thats cool
    Peachkins thanks same to you
    Diane perfect timing then
    sangeeta thats a new drink to me so so many India dishes I learn every day ;-)
    Deb can't wait to see yours
    Rita :-)
    Heather and you merry christmas
    Terra neat idea
    Mdivani my pleasure :-) thanks for the great recipe and being u
    Susan very true
    Carol maybe I should have added it :-)

  14. Love borscht. Just fell in love with the borscht at the Modern in NYC and posted their recipe, I will have to compare.

  15. I love beetroot. A great Borscht! So comforting and delicious.

    Happy Holidays!



  16. I love food that involves the beetroot. The soup sounds fantastic for the snowy weather we have here.

  17. I've never had borscht before, so I'd love to try this. Always love getting new ideas for fun people to follow from your Rebecca :-)

  18. Borscht is such a yummy soup. I love it both hot and cold!

  19. Lauren look forward to seeing a recipe on your blog :-0
    thanks Rosa
    Angie stay warm but nice for christmas
    Ea he he thanks
    Melanie thnaks

  20. Rich color to the yummy Borscht!! I love beets

  21. The color is beautiful and I haven't seen borscht prepared this way - I've always see the pureed version where it's more of a creamy pink than deep red. But this looks so intriguing...

  22. malli thanks
    javeliniinwarrier cool i wanted this color

  23. Hi Rebecca, So happy you are featuring Madivani and his grandmother's borscht on your site. Mdivani indeed is one of the nicest people on twitter. Just love the stylish sophisticated guy!


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