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Beet BorschtFrom our 1997 Collection

Beet Borscht - 1997

2 c shredded fresh beets

1 c shredded fresh carrots

1 c chopped onion 2 c water

½ t salt

2 cans beef broth (14.5 oz each)

1 c shredded cabbage

1 T butter

1 T lemon juice Sour Cream, optional


In a saucepan, bring the beets, carrots, onion, water and salt to a boil. Reduce heat; cover and simmer for 20 minutes. Add broth, cabbage and butter; simmer, uncovered for 15 minutes.  Just before serving, stir in lemon juice.  Top each serving with a dollop of sour cream if desired.  Makes 8 servings.

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