Beets-With-Greens Borscht Recipe (2024)

This was delicious. We had leftover beef rib roast and one bone -- I cooked the bone in the pot, and added cut-up roast meat at the end. I used red cabbage on hand, as well as some kale in lieu of beet greens I didn't have. This would have been a wonderful meat dish for the Passover season.

Delicious! And so easy. My market has frozen shin bones(with marrow but sans meat) so I put in a pound of beef spareribs (minus any large fat pockets). Worked great. Makes a lot..good for sharing.

Made it vegetarian using veggie stock. Very tasty. I'll make it again.

This was delicious. I followed the recipe exactly but added garlic toast using a baguette. That made this heaven! I urge you to try the garlic toast too.

Very happy with this borscht. I added a leek, with it's greens and green garlic. Also used beef short ribs.

A real crowd pleaser for Hanukkah! Used beef short ribs and added red pepper flakes. Garnished with a dollop of sour cream and dill. Excellent!

One of those nights after a big lunch and late afternoon naps when people will be hungry but don’t want a full meal—-Also had a fridge full of stuff from the autumn farmers’ market: beets with greens, carrots, onions, potatoes— I had no cabbage but did have fennel stalks and used them instead.For the beef I had 3 patties left from a 4-pack of ready-to-cook hamburgers as well as beef better-than- boullion.Amazing with all these improvisations and can’t wait to make the real thing!

Needed a LOT of salt. I cooked the potatoes (and beet greens) in salted water and still needed to add more salt. Seemed a bit of a nuisance to quarter the potatoes, cook, and peel after cooking, but maybe that's just me. Will add a fair amount of dill to make it more like the borscht I love.

Added beet greens, potatoes carrots during the last 15min of cooking and it was excellent. Served with sour cream and lots of dill.

Used turkey bone broth and kale as substitute for unavailable beet greens and a sweet potato and carrots for the potato. Delicious cooked in Instant Pot 5 min. using prepared broth.

A real crowd pleaser for Hanukkah! Used beef short ribs and added red pepper flakes. Garnished with a dollop of sour cream and dill. Excellent!

This is a great dish for the Instant Pot. I used some of the last beets from our garden, and subbed kale for the beet tops since frost withered ours. We’re vegetarians, so I skipped the beef and added miso for bottom notes. Next time, I think I’d omit the tomatoes to play up the sweetness of the beets. I agree with other notes; it’s a jewel-like presentation!

Really good. Next time I’ll add more salt during cooking, both to the vegetables and to the potatoes. I served it with some Greek yogurt and it was perfect for fall. I’ll likely have to freeze some so hopefully it defrosts well.

Very happy with this borscht. I added a leek, with it's greens and green garlic. Also used beef short ribs.

The colors are gorgeous— a painterly dish! Flavors are very delicate.

This was delicious. I followed the recipe exactly but added garlic toast using a baguette. That made this heaven! I urge you to try the garlic toast too.

This was delicious. We had leftover beef rib roast and one bone -- I cooked the bone in the pot, and added cut-up roast meat at the end. I used red cabbage on hand, as well as some kale in lieu of beet greens I didn't have. This would have been a wonderful meat dish for the Passover season.

Made it vegetarian using veggie stock. Very tasty. I'll make it again.

Delicious! And so easy. My market has frozen shin bones(with marrow but sans meat) so I put in a pound of beef spareribs (minus any large fat pockets). Worked great. Makes a lot..good for sharing.

This was delicious. Couldn't get shinbones so I used oxtails. It's very nice (and pretty!) with a spoonful of Greek yogurt in the center of the greens.

My version came out extremely tasty, but very heavy on the cabbage proportionally. I'd cut back to a half lb unless you'd like it to be more of a cabbage soup.