Print Recipe

Beet Borscht



  • 1 can sliced or diced beets
  • 1/2 cup meat broth or water
  • 2 tablespoons grated onion
  • 3 tablespoons cider vinegar
  • 1/2 pint sour cream
  • Chopped parsley


  1. Drain off beet juice into 3-quart saucepan. Put beets through food mill or blender, then add to juice.
  2. Add broth or water and onion; heat to boiling. Remove from heat.
  3. Add vinegar and serve at once with 3 tablespoons sour cream floating on each serving, then put a sprinkle of parsley over the sour cream.


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