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This savory Russian soup is filled with beets, carrots, parsnips, cabbage, and potatoes and topped in the traditional way with a dollop of sour cream and a sprinkle of fresh dill. Its gorgeous ruby color and rustic, hearty flavors make it the perfect warming dish for a chilly winter day.


  • 4 medium-large beets
  • 2 tablespoons Graisse de Canard Gold® or unsalted butter
  • 1 large onion, diced
  • 2 carrots, peeled and diced
  • 1 parsnip, peeled and diced
  • 2 cloves garlic, minced
  • 2 1/4 ounces (about 4 tablespoons) Glace de Viande Gold® dissolved in 6 cups hot water
  • 2 cups shredded cabbage
  • 1 large russet potato, peeled and diced
  • 3 tablespoons red wine vinegar
  • 1 1/2 tablespoons honey
  • Salt and ground black pepper
  • 1/2 cup sour cream
  • 1/4 cup chopped fresh dill


  1. Preheat the oven to 400 degrees.  Line a small baking pan with foil.  Place the beets in the pan with a little water and cover the pan with additional foil. Roast the beets for 1 to 1 1/4 hours, until they can be easily pierced with a fork.  Remove the foil cover and let the beets cool slightly.  As soon as the beets are cool enough to handle, slip off their skins, discarding the stems and root ends, and dice them.  Set aside.
  2. In a soup pot over medium heat, melt the Graisse de Canard Gold®.  Add the onion and cook for 5 minutes.  Add the carrots and parsnip and cook for 5 minutes more, until the root vegetables are slightly tender.  Add the garlic and cook for another minute.
  3. Stir in the diluted Glace de Viande Gold®.  Add the cabbage, potatoes, and reserved beets and bring to a boil.  Reduce the heat and simmer until all the vegetables are tender, about 20-25 minutes.
  4. Stir in the vinegar and honey, and season to taste with salt and pepper.
  5. Ladle the borscht into warmed soup bowls an serve topped with sour cream and dill.
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Classic French Stocks and Sauces