Borsch the way my mama cooked it

Borsch was the first soup I learned to cook. I knew only by looking at how my mama cooked it; I had yet to see a written recipe. It certainly brings back great memories from my childhood, as I always loved its rich color and aroma. There are as many Borsch recipes out there as there are cooks. Almost every woman in Eastern Europe has her style of cooking. And here is mine!

Health benefits of Borsch

  • Borsch has many colorful vegetables (cabbage, carrot, onion, beet, tomato). The colors come from different phytonutrients that play many vital roles in our health. To name a few, they are anti-inflammatory, cancer preventers and fighters, and support cardiohealth and immune function.
  • Cooking vegetables in liquid and then consuming them with that liquid ensures that the minerals and vitamins that escape into the liquid do not escape from us.
  • Borsch is an excellent source of beta-carotene, vitamin C and K1, and folate.
  • High fiber content will keep things moving through our system for faster elimination of wastes and toxins.
borsch ingredients

My Mama's Borsch


2 Tbsp olive oil
1 onion, chopped
2-3 large potatoes, cubed
1 large carrot, cubed
1 small white or green cabbage, thinly shredded
1-2 beets, grated, greens sliced
2-3 large tomatoes, cubed or a jar of tomato preserve
1-2 quarts of chicken or beef broth (optional) or water
2-3 cloves of garlic, minced
1/2 cup of each fresh dill, cilantro, parsley chopped
Freshly ground pepper
Salt to taste

  1. In a large stainless steel pot over medium heat, add the olive oil and sauté the onion for about 5 minutes, or as long as it takes you to chop/slice up the other vegetables, starting with potatoes, carrots, cabbage, beets, and tomatoes. Add each vegetable to the pot as you finish chopping it up.
  2. After adding the tomatoes, cook for 3-5 more minutes, stirring a couple of times. The vegetables should sauté for 15-20 minutes from beginning to end.
  3. Add as much water and/or broth as you like to reach your preferred thickness. I like my Borsch thick, so I add water just to cover the vegetables.
  4. Bring it to a boil and let it cook for a few minutes. Check to see if the potatoes are done. When they are soft, add salt, pepper, garlic, and herbs and take off the heat.
  5. Serve immediately and enjoy with or without sour cream.
  6. Cover and refrigerate the leftovers – Borsch gets even better in the fridge after a day or two!
Recipes to break the fast

Freedom from hunger and cravings until lunch

Please tell me where I should send the recipe book.

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