Grandma Raichlen’s Cabbage Borscht

Preparation info
  • Serves

    8 to 10

    • Difficulty


    • Ready in

      1 hr

Appears in
Healthy Jewish Cooking

By Steven Raichlen

Published 2000

  • About

To most people “borscht” means beets, but this soulful soup can be made with a multitude of vegetables. The recipe comes from my great grandmother, who brought it to America from her native Riga. Grandma Raichlen and her daughters made the borscht with rich beef broth, but these days the vegetarians in the family rely on the vegetables to make a rich broth. I dedicate this recipe to my aunt Vivian, who loved cabbage borscht more than anything. (Except Uncl