Russian-Style Warm Borscht with Sour Cream

Russian-Style Warm Borscht with Sour Cream


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Take a trip to Russia with this classic borscht recipe. If you aren't a fan of cold borscht soup, try this hot version instead. With a dollop of sour cream on the top and some crusty bread alongside, you'll be sure to warm up from the brutal weather!

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Time needed

15 min preparation + 9 min cooking

Serving Size / Yield

4-6 servings


  • 3-4 medium sized beets, washed, peeled, and finely chopped
  • 3 lg. potatoes, chopped finely
  • 1 lg. onion, chopped finely
  • 2 lg. carrots, grated, julienned, or finely chopped
  • 1/2 lg. head cabbage, sliced thinly
  • 2 bay leaves
  • 16 C. beef broth
  • 1/4 C. ketchup
  • 1/4 C. lemon juice
  • salt and pepper, to taste
  • 1 1/2 Tbs. dill, chopped
  • sour cream, for garnish

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Place all the liquid ingredients into the crockpot and whisk until combined. Add all remaining ingredients (except the dill and sour cream) and cook on low for at least 9 hours. Serve with the dill and sour cream as a garnish. Pair with a crusty bread for dipping.

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