Cranberry Borscht

Cranberry Borscht is flavorful soup with autumn berries and roasted beets that can be served either hot or cold.
Cranberry Borscht

Cranberry Borscht

By Sue Lau | Palatable Pastime

It’s  hump day here at Palatable Pastime for #CranberryWeek. And today I am bringing you my recipe for cranberry borscht, because it has cranberries, obviously. And someone had asked me about a month or two ago for a borscht recipe that hadn’t quite made it to the blog. I was  roasting beets for that while I was making something else, and when the timer went off, the oven went off, and I forgot to get the bloody things out of there until I suddenly had that oh-no  moment of recall about 2 hours  too late. So into the bin they went. And I have just been so busy with other recipes since then that I hadn’t gotten back to it until now.

And  borscht isn’t something I make that often, even though I love beets (especially pickled or even Harvard style). Yes, I love tangy, sweet & sour things of all sorts. But Bill likes this one  so much I will probably do a more trad one in January once the holidays are over.

It will be nice to get away from the holiday recipes and back to the grind. I am quite looking forward to making a lot of soups as well as a tagine or three and I always start gearing up for Asian and Cajun foods by mid-January (even if you don’t see it until later in  February). On those soups- I had already hoped to be doing a soup recipe every Wednesday but so far, it hasn’t worked out that way. They are backed up like LA traffic on my computer though, just waiting  to escape. If I don’t get them posted soon, just badger me in the comments.

And  here we are  the Wednesday before T-Day which is always a big cooking day. I hope you got your bird thawed.  I saw someone checking out at the store with a huge frozen one while I thought “Good luck with that.” Hopefully he gets it into cold water before he…ahem…finds himself in hot water. Hahahahaha—time to go before I drown you in dry corny humor.

Be sure to check  back with me on T-Day for more Cranberry Week- I have apple-ginger cranberry sauce going up on the blog, and on Friday, I’ll have my version of Starbuck’s Cranberry Bliss Bars. Until then-


Cranberry Borscht

Cranberry Borscht

  • Servings: 6
  • Difficulty: moderate
  • Print

Cranberry Borscht

  • 1 pound fresh red beets
  • 1/2 cup chopped onion
  • 1/2 teaspoon chopped garlic
  • 1 tablespoon olive oil
  • 1 cup fresh cranberries
  • 4 cups chicken broth, divided
  • 1/4 cup instant potato flakes
  • 1/2 teaspoon dill weed
  • salt and black pepper to taste
  • 1/4 cup sour cream


  1. Rinse beets and cut off greens; wrap in foil and bake at 375F for about 75 minutes.
  2. Allow to cool, then remove skins under cold water.
  3. Saute onion and garlic in olive oil until soft; add 1 cup of chicken broth and the fresh cranberries; cook over moderate heat until cranberries pop, then remove from heat and let cool.
  4. Place cranberry mixture in a food processor with the beets and puree.
  5. Add puree back to saucepan and add the remaining chicken broth, potato flakes, dill weed, salt and black pepper.
  6. Cook until hot then remove from heat.
  7. Stir in the sour cream.
  8. Serve hot or cold as desired, with additional sour cream if you like.

From the kitchen of

Cranberry Borscht

Welcome to #CranberryWeek, hosted by Caroline’s Cooking and A Kitchen Hoor’s Adventures. We’ll be sharing cranberry-inspired creations all week long in celebration of national cranberry day. Search #CranberryWeek to keep up to date and follow the #CranberryWeek Pinterest board for more cranberry inspiration. But first, see all the other cranberry recipes being shared today:

You might also like:

Beet Greens with Roasted Garlic

Catalina Cranberry Chicken

Sweet and Spicy Jalapeno Cranberry Sauce

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