Jodi’s Borscht Recipe

  By Jodi  

April 15, 2016

This recipe is made how I know it as a kid. There are many variations and this is the Melnyk version! This is my ultimate comfort food. It has lots of goodness (aka calories) but none of that counts as it is made with love!

  • Yields: 18 Servings


1 box of liquid vegetable stock (Campbell’s)

1 package of stewing beef (can use chicken as well or no meat what so ever)

1 box of liquid chicken stock (Campbell’s)-use chicken or vegetable no matter what meat you use or make it completely meatless

1 bag of beats, peeled and diced

3 carrots, peeled and diced

2 large white potatoes, peeled and diced

1 large onion, peeled and diced small

Green beans, trimmed and chopped (use as many as you would like-a good handful)

Minced garlic (use as many as you would like-Ukrainians feel you can never use too much!)

Dill-fresh or dried (a handful of chopped fresh or a tablespoon of dried)

2 small containers of 35% cream (goodness!)


1Cut stewing beef into small pieces so they will cook quickly. Add vegetable stock and stewing beef to a large pot and bring to a boil. Continue to simmer until the meat becomes tender 30-45 minutes.

2Meanwhile, prepare your vegetables. Combine the chicken stock and the vegetables to the simmering meat and bring back up to a boil. Continue to boil until all of the vegetables are tender. The broth will be a very deep red.

3Add the cream and stir until soup turns pink and continue to cook until heated through. Do not boil as the cream may separate.


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