Does anyone have a favorite easy borscht recipe?

I bought some beautiful large beets at the farmers market this morning.
I called my 90 yr old mother to get her recipe. After being on hold for 15 mins while she tried to find it, she could not come up with it. She hasn’t made it in forever and has tons of cookbooks and can’t remember the book that it’s in. Her recipe was the best and very simple with just a handful of ingredients. I just remember having to shred the beets.

Looking for cold borscht recipe that doesn’t use beef/chicken stock.

I think I found it. Mark Bittman’s recipe.


Time: About 1 hour, plus chilling

2 pounds red beets, peeled

1 large onion, peeled

1 bunch fresh dill, stems removed and tied in a bundle

Salt and pepper to taste

Lemon juice to taste

4 hard-cooked eggs, peeled and quartered, optional

1 firm medium cucumber or half an English cucumber, peeled if necessary and diced, optional

4 medium red or white new potatoes, boiled until tender and kept hot, optional

Sour cream.

  1. Grate beets and onion together on a box grater or food processor outfitted with basic blade (pulse carefully) or grating disk. Place mixture in large saucepan with dill-stem bundle and 6 cups of water to cover.

  2. Bring to a boil, then adjust heat so liquid simmers steadily but not violently, until beets are tender, 15 to 20 minutes. Add salt and pepper, remove dill stems, and chill.

  3. When soup is cold, taste and add lemon juice, salt and pepper as necessary. Chop as much of the dill fronds as you would like for garnishing. Serve borscht in bowls, with garnishes of your choice and the dill. Pass sour cream at table.

Yield: 4 servings.

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Try this Estonian recipe, it’s simple & fairly quick to pull together:

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Thanks. That looks good!

It’s happening.
I’m so excited for dinner! :grinning: