5 (1)

Soups, Vegetables

Warszawa Borscht

Warszawa Borscht
Bob Chamberlin / Los Angeles Times

Dear SOS: My favorite restaurant, Warszawa in Santa Monica, serves a delicious borscht. Do you think they would part with the recipe? Ann Vitti Pacific Palisades Dear Ann: This is the winter version; hope that's all right with you. Warszawa's ... Read more

Total time: 1 hour 15 minutes | Serves 8
  • 1 bunch large or 2 bunches small beets
  • 8 cups water
  • 1 onion, diced
  • 2 tablespoons butter
  • 1 pound Polish sausage, diced
  • 1 bunch green onions, sliced
  • Coarse salt
  • 1/4 teaspoon white pepper
  • 1/4 cup lemon juice
  • 2 cups cooked small white beans
  • 2 tablespoons sugar
  • 1/2 cup chopped Italian parsley
  • 1/2 cup chopped fresh dill
  • 1/2 cup sour cream
  • 1 hard-boiled egg, sliced or crumbled

Step 1Cook beets in water over medium-low heat until soft, 45 minutes. Drain, reserving liquid in soup pot. Peel and grate beets. Add to reserved liquid.

Step 2Saute onion in butter over medium heat until softened, 5 minutes. Add sausage and green onions and saute until sausage is heated through. Add sausage mixture to beet soup mixture. Add salt to taste and white pepper.

Step 3Bring soup to boil; boil 5 minutes. Add lemon juice, beans, sugar, parsley and dill, reserving some of parsley and dill for garnish. Return soup to boil. Taste and adjust seasoning. Remove from heat and stir in sour cream; do not let boil. Ladle borscht into 8 serving bowls and garnish each with egg, remaining dill and parsley.


Chilled avocado and watercress soup with shrimp
Chilled avocado and watercress soup with shrimp

Creamy home fries
Creamy home fries


Maple French Toast With Baked Apple Slices
Maple French Toast With Baked Apple Slices

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Soups

Provencal fish chowder
Thai tomato coconut soup
Chilled zucchini soup
Cold Tomato Soup (Salmorejo)