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“With the nice fresh spinach that is available, this Borscht makes for a great meal almost by itself. My Mother provided me with a spinach soup recipe some 55 years ago. I made several modifications and additions to enhance the flavor.”

Ingredients Nutrition


  1. In a large cooking pot, add tomatoes including liquid, carrots, beets and green peppers.
  2. Cut 3 potatoes into quarters and add to cooking pot.
  3. Cover and bring to boil, reduce heat and simmer for 5 minutes.
  4. Add chicken broth, 12 cups of water, chicken soup base and salt and bring to boil.
  5. Reduce heat, cover and cook until potatoes are tender, about 15 minutes.
  6. Remove potatoes and green peppers into a bowl and mash.
  7. Add 1/4 cup of butter and whipping cream and mix well; set aside.
  8. In the meantime, in a frying pan, melt the remaining 1/4 cup of butter, then add onions, garlic, cauliflower, broccoli florets, celery and sauté for 4 minutes.
  9. Cube the remaining potato into 1/2 inch cubes and add to cooking pot; cover and bring to boil and cook for 5 minutes.
  10. Add 1/2 of the potato mixture, 1/2 of the sautéed onion/cauliflower/broccoli mixture, chopped spinach, red pepper, dill weed and black pepper; cover and bring to boil.
  11. Add the remaining potato mixture, sautéed onion/cauliflower/broccoli mixturre and frozen small peas; stir well and bring to boil, about 3 minutes.
  12. Just at the boiling point, remove cooking pot from heat.
  13. Adjust seasonings to taste.
  14. Let Borscht sit for about 15 minutes before serving.
  15. Serve hot.
  16. Refrigerate any unused portions of Borscht.

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