“Borsht is a traditional Russian-Mennonite soup, normally served with buns (zwieback). (An adopted recipe.)”
4hrs 30mins
1 large pot of soup

Ingredients Nutrition


  1. Place beef bone in a large soup pot and cover with water.
  2. Simmer for 1-3 hours.
  3. Cut the meat off the bone and discard bone.
  4. If time permits, let the broth sit in the fridge overnight so that fat hardens.
  5. Remove hardened fat and discard.
  6. Add onions, bay leaf, dillweed, parsley, peppercorns (place peppercorns in a spice ball, or else you'll have to fish them out at the end), carrots and cabbage.
  7. Bring to a boil and simmer for 10 minutes.
  8. Add potatoes, salt and pepper.
  9. Simmer until all vegetables are tender.
  10. If broth is not flavourful enough, add some beef bouillon.
  11. Stir in tomato juice or soup.
  12. Continue cooking until soup is hot.
  13. Serve in soup bowls.
  14. If desired, add some sour cream or cream to your bowl.

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