Potato and Carrot Borscht

(from kylerhea’s recipe box)

Source: Ckbk - Linda McCartney's Home Cooking

Categories: Beets, Healthy, October2011, Soups, cabbage


  • 1 1/2 cups beets, diced
  • 1 medium potato, diced
  • 1/2 cup carrot, diced
  • 1 cup water
  • 1 Tbs butter
  • 1 medium onion, finely chopped
  • 1 stick celery, chopped
  • 1 cup cabbage, shredded
  • 1 16oz can chopped tomatoes
  • 1 tsp dill
  • salt & pepper
  • 1/2 cup light cream
  • 1 cup sour cream


  1. Peel and finely dice the beets, potatoes and carrots and place them in a saucepan with the water. Bring to a boil and simmer, covered, until the vegetables are tender.

  2. Melt the butter in a frying pan and saute the onions, celery and cabbage.

  3. Add the saute to the vegetables in the saucepan. Add the tomatoes and the dill and simmer the mixture for a further 15 minutes. season to taste.

  4. Just before serving, gradually add the light cream to the soup, stirring constantly. Place a dollop of sour cream in each serving bowl and ladle the soup on top.

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