Polish Borscht

Eastern Polish Borscht, from Theresa’s cooking club, 12 Feb 2010


  • 3 carrots, peeled and coarsely chopped
  • 3 normal red beets, peeled and coarsely chopped
  • 4 golden beets, peeled and coarsely chopped
  • 1 onion, chopped into quarters
  • 1 potato, peeled and coarsely chopped
  • 2 parsnips
  • 32 oz container of mushroom broth
  • Splash of orange juice
  • 1/2 tsp cinnamon
  • Olive oil
  • Salt and pepper
  • Sour cream


  1. In a baking dish, put all vegetables and toss with olive oil. Salt and pepper.
  2. Bake 25 minutes at 425 until softened
  3. Put vegetables into stock pot, add mushroom broth. Bring to boil and simmer for an hour.
  4. Cool, then let sit in refrigerator overnight.
  5. Bring to room temperature. Blend.
  6. Add water to bring it to soup consistency. Add salt, pepper, cinnamon, and splash of orange juice (secret ingredient). Simmer.
  7. Serve with a dollop of sour cream

Enjoy with Russian Standard vodka!