Recipe courtesy of Claire Robinson

Winter Borscht

Getting reviews...
Save Recipe
  • Level: Easy
  • Total: 55 min
  • Prep: 10 min
  • Cook: 45 min
  • Yield: 4 to 6 servings
Share This Recipe

Ingredients

Directions

  1. Put the broth, beets and potatoes in a large heavy-bottomed pot and bring it to a boil, then reduce the heat to a simmer. Cover and cook until the vegetables are just tender, about 20 minutes. Uncover and stir in the cabbage and red wine vinegar. Season, to taste, with salt and pepper (taste for sodium levels in the broth before salting). Simmer for another 15 minutes, stirring occasionally. Ladle the soup into serving bowls and serve warm. Enjoy!

Limited Time Offer!

Get Food Network Kitchen Premium for $0.99/month for the first 12 months (normally $2.99).

GET THE DEAL

Related Pages