Recipes by Category‎ > ‎Soup‎ > ‎

Borsch (Beet Soup)

Submitted by Teresa Ness


2 lbs. of Country Style Ribs or Pork Ribs

Onion, sliced

Garlic cloves, sliced

Brown ribs, remove and set aside.  Brown onion and garlic.   Return ribs to pot.



8 cups water



2 tbsp. Parsley

2 tbsp. Dill

Chicken Bouillon cubes

Boil slowly for about 1 hour.

(I freeze parsley and dill from the garden for all winter).

Remove meat and take off fat and bone.  Return pieces of meat to soup.



Tomato, chopped

5 cups Raw Beets, grated

2 med Carrots, grated

1 large Potato, cubed

Cook another 40 minutes.


Add about 1/4 cup Vinegar or more to taste.  Stir in Sour Cream until soup turns a pretty fuchsia color.   (Whipping cream is just as good.)


Best served with bread and butter instead of crackers.


You will either love it or hate it. . . . I love it