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    Russian Borscht with Brisket


    Nations Best® Corned Brisket gives this satisfying and hearty Russian favorite some stealth. Serve it either hot or cold, with thick, buttered dark bread that can be dunk into this Eastern European staple.


    • 6 beets, trimmed and scrubbed
    • 6 c beef broth
    • 1 onion, quartered
    • 2 c finely-shredded or chopped Nations Best® Corned Beef Brisket
    • 1 Tbsp sugar
    • 1 Tbsp lemon juice, or more to taste
    • Salt & freshly-ground black pepper, to taste
    • Garnish:
    • 1 c sour cream
    • 3 Tbsp chopped fresh dill leaves


    1. Place the beets in a large heavy saucepan. Cover with cold water. Bring to a boil, reduce the heat, and simmer until tender, about 45 minutes. Drain and cool. Peel and chop the beets. Reserve.
    2. Bring the broth and onion to a boil in a large heavy saucepan. Reduce the heat and simmer for about 15 minutes. Remove the onion and discard. Add the chopped beets, shredded brisket, sugar, lemon juice and salt and pepper. Simmer for 15 minutes more.
    3. Serve the soup hot with a dollop of sour cream; sprinkle with chopped dill. If cold, stir the sour cream and dill into the soup.