Victoria Turovsky’s Borscht

Recipes of Russia

This recipe comes from our good friend, Victoria Turovsky, who has made borscht “by feel” since her childhood in Ukraine.  A recipe loved by her grandson, she has been good enough to share it here.


6  cups chicken broth or bouillon

2 cans small whole beets. Reserve liquid for pot.

2 fresh carrots, shredded

1 green fresh cabbage, shredded

1 large potato

1 lb cooked meat (chicken breast or stew beef), cut in ½ inch chunks

1 jar tomato sauce (or may substitute shrimp cocktail sauce)

Salt and sugar to taste

2 T olive oil (may need more depending on thickness of soup)

½ T high quality sour cream for garnish


Prepare vegetables by carefully shredding beets, carrots, and cabbage.

Cut potato in small cubes.

In a large bowl, mix together prepared vegetables.

In a large skillet, place all vegetables with 2 T olive oil and cook on low heat until tender.

Separately, cook meat and cut into chunks.

In a big pot, combine sautéed vegetables, cooked meat, reserved beet juice, tomato sauce, and salt and sugar to taste. Add chicken broth or bouillon. You may need to add up to a half pot of water for a thinner soup.

Cook soup on a low flame until mixture is tender. Taste often.

Let cool and refrigerate.

When ready to serve, garnish each bowl of soup with ½ T of sour cream.

Soup tastes better the second day. Depending on the type of meat you use, the recipe will take on a slightly different flavor. To have some fun, experiment!

Serves 6-10.