Beet Borscht Soup



  • 2 1/2 quarts water
  • 1 chicken, skin and fat removed
  • 16 new potatoes (whole)
  • 3 1/2 pounds beets (whole)
  • 10 tablespoons beet greens
  • 5 stalks celery
  • 2 large onions, quartered
  • 2 tomatoes
  • Juice of 1 lemon
  • 3 sorrel leaves
  • 1 small thread saffron
  • 4 cloves garlic
  • 3-4 tablespoons fresh dill weed
  • 2 cucumbers, finely chopped
  • 1/2 pint sour cream
  • 1 teaspoon salt


Serves: 8 

Set aside: New potatoes, beets, beet greens, dill weed, cucumbers, and sour cream. Combine all other ingredients in large stock pot or pressure cooker. Boil until chicken is cooked. Remove chicken and strain broth. Add beets and 8 new potatoes to broth. Cook until vegetables are tender. Put through food processor or strainer, using as much vegetable pulp to thicken the broth as desired. Add remaining potatoes and cook until tender.

Serve as a hot or cold soup with 2 cooked potatoes in each bowl. Add 1 tablespoon sour cream to each bowl just before serving, and sprinkle with finely chopped beet greens, cucumber, and dill weed. For a full meal, serve with a plate of sliced chicken, red onions, and fresh bread.