My borscht two ways

So I am in red beet mood so I have been working a bit with those roots and I tried myself at borscht. Having never attempted cooking borscht, nor having ever eaten borscht, I proceeded to scout the internet for recipes. based on blogs, websites and more I (somewhat self-servingly) decided that I needed 5 things in my borscht: homemade beef broth,  red beets, cabbage, pork meat and something that would give the broth some acidity. I happened to have beef broth made from boiling some chuck roast the day before, a lot of red beets, a lot of cabbage, a peeled lemon I needed to juice soon and some smoked pork sausages: I had everything I needed. Well I guess I should have added potatoes and carrots too, but I didn’t have any potato and the broth already had a couple of carrots in so I didn’t add anymore. Anyway here is what I did.

My borscht two ways

Prep Time: 10 minutes

Cook Time: 1 hour, 30 minutes

Yield: 4 Servings


  • 2 quarts beef broth
  • 2 or 3 red beets
  • half a small cabbage
  • juice of 1 lemon
  • 2 smoked pork sausages


  1. I skimmed the fat off the broth and then brought it up to a boil in a big pot. I added the beets diced and the lemon juice. After about half an hour I added the sliced sausages and after another 10 min or so I added the shredded cabbage. I let everything boil for another 5-10 minutes until the cabbage was wilted and then served it hot.
  2. The second way is that the day after I had some leftovers with almost no sausage in there anymore as BF fished most of it out. So I simply blended everything in a blender and warmed it up. Really good too!
  3. I am not sure how borscht is supposed to be, but this version was pretty good, maybe not authentic but definitely a good starter or even a light entrée for a winter meal. I think the lemon adds dimension to the broth and balance off the sweet from the beets very well.

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