Bubi’s Beet Borscht

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Beets are one of the most densely nutrient packed vegetables available. This recipe for chilled beet borscht earns extra points for including eggs and cream. My late grandmother whose family was from Eastern Europe always had some of this in her refrigerator. I am sure she offered this to me all the time but I can’t remember ever trying it. Boy was I wrong – this soup is amazing. I think I will now always keep it on hand – so easy to make and absolutely delicious! This is her recipe as dictated to my Aunt. Following that I am going to include more detailed instructions and measurements based on my experience making it.

First a rundown of the nutritional benefits of beets:

  • Contain sodium, magnesium, calcium, iron and phosphorous
  • Considered a fiber food and contain vitamins A (I am assuming beta carotene) and C as well as niacin
  • Contain folic acid which is necessary for the production and maintenance of new cells – very important for pregnant women!
  • Guard against cancer due to the pigment that gives beets their red color, betacyanin– particularly colon cancer
  • Available most of the year!
  • Cleanse the blood, the colon and strengthen the gall bladder and liver

Beet Borscht (as dictated to my aunt from my grandmother)

Scrub and boil 4-5 small beets (20-30 minutes). Wash and select stems and greens, steam and dice. Save this liquid and cool with ice cubes. Peel and dice the beets and put with the greens.

Add sour cream to taste (1 pint), 2-3 hard boiled eggs. Mash one yolk into the soup. Add juice of 1+ lemon, salt, dill, chives. Put one hot boiled red potato in the middle.

Don’t you just love how simple recipes used to be and how little technique information they included? I believe this is probably because more people actually knew how to cook way back when.
Here is the recipe with my more specific directions:


  • 4-5 small beets
  • Beet green leaves, steamed and chopped
  • 1 pint sour cream or creme fraiche
  • 3 hard boiled eggs, one yolk reserved, the rest chopped
  • Juice of 1 lemon, to taste
  • salt, to taste
  • 1-2 Tbsp chopped fresh herbs (dill, chives, parsley)
  • 1 red potato, boiled


Scrub and boil the beets until they are fork tender, about 20-30 min.

Reserve the cooking liquid and cool down in an ice bath.

Peel the beets and dice them. Add them to the steamed, chopped beet green leaves. Mash in one of the hard-boiled egg yolks to the cooled cooking liquid to thicken and then stir in the sour cream. Stir in the lemon juice and salt to taste. Add the beets and greens and chopped eggs and top with the fresh herbs. Place the boiled red potato in the center and serve.

Beet Borscht

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I am a very busy real food mama! When I am not taking care of my 6 year old, I take time to share my real food recipes on my blog, Homemade Mommy. I find the time for homemade cooking and green living because eating this way has truly changed my family’s life. Ditching processed food has helped us all to live a vibrantly healthy life! I buy organic, from family farms, local and grass-fed. I am passionate about achieving vibrant health and am happy to share tips, techniques and recipes in my eBook, The Real Food Survival Guide for Busy Moms which is an excellent resource for any busy mom (or dad) who wants to cook real food for their family but is not sure how to take the plunge.

12 Responses to Bubi’s Beet Borscht

  1. Lauren says:

    This looks amazing. I haven’t made borscht in a while, but this looks like a great recipe. I like to roast my beets, but I think I could modify it. Shhh… don’t tell your grandmother!

  2. Rose says:

    I love borscht.. never had it with eggs though.

  3. Looks delish! I’m going to try it with my 24 hour fermented yogurt. And the eggs sound interesting!

  4. Oh Lardy says:

    Can’t wait to try this! I love the ‘as dictated by my grandmother’ part! Awesome!!

  5. […] have made borscht a couple of times, but never have I seen a beet borscht recipe like the one Homemade Mommy got from her […]

  6. […] I have been talking about making borscht for years now, since my husband used to eat it in Russia.  It’s time to finally make it, especially if it’s this family borscht recipe! […]

  7. […] of local beets with the intention of making beet kvass, though I think I’ll also make some borscht, […]

  8. […] starters, try this pretty recipe for Bubi’s Beet Borscht from Homemade […]

  9. Abby says:

    This sounds so good, and what a beautiful picture! About how much water is needed to cook the beets?

  10. […] Bubi’s Beet Borscht […]

  11. […] Bubi’s Beet Borscht […]

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