Late Summer Borscht

Quick & Carry Bags


This traditional Eastern European peasant soup is a delicious way to use up some of the late summer harvest. Beets are full of vitamins and minerals, and paired with carrots, potatoes and cabbage, this hearty dish is full of both flavor and nutrition. The soup can be made with or without beef, and can be made with whatever vegetables you have on hand. Some people put beans in, some people leave the cabbage out...the one thing that is very important to the overall flavor is the vinegar. Vinegar, or some other acid, brings out the glorious flavor of the beets, and brightens the rest of the vegetables, too.


  • 2 pounds stew meat (chopped into small pieces)
  • 1 cup onions (diced small, more to taste)
  • 3-5 cloves garlic (crushed)
  • 2 pounds beets (peeled and diced)
  • 2 pounds potatoes (diced - @ 4 cups)
  • 6 large carrots (sliced)
  • 1 small head cabbage (chopped)
  • 3 tablespoons tomato paste
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons dill weed
  • 1 1/2 teaspoons salt
  • 1 teaspoon pepper
  • 1 box beef broth
  • 4 cups water
  • 1 tub sourcream ( for garnish)


  1. Rinse your meat and place on a plate or platter. Pat beef dry and season liberally with salt and pepper. Let this rest while you are...
  2. Get the full instructions at Quick & Carry Bags
Late Summer Borscht

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Krystn Madrine
Recipe Yields:
8 people
Prep Time:
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