The Hotel Utah, now only a memory, was famous for its borscht.

Hotel Utah Borscht



4 cups beet juice
3 1/2 cups chicken or beef broth plus 1/2 cup
Juice of 1 lemon
Sugar to taste
Salt to taste
1/4 cup cornstarch
1 cup sour cream
1 or 2 egg yolks
Sour cream
Chopped parsley
Hard-cooked eggs, diced
Lemon wedges


  • Bring beet juice and 31/2 cups broth to boil.
  • Stir in the lemon juice, sugar and salt.
  • Combine the remaining 1/2 cup broth and cornstarch until smooth.
  • Stir into soup. Cook and stir until thickened.
  • Combine sour cream and egg yolks.
  • Gradually stir 1 cup of the hot beet juice mixture into egg mixture.
  • Then, stirring constantly, slowly add warmed eggs back to hot liquid.
  • Heat without boiling. Strain.

Serve hot or cold.
Garnish with sour cream, parsley and eggs. Serve with lemon wedges.
Makes 8 servings.


The Hotel Utah Sky Room



The cooks at Assumption Abbey in Richardton, ND make a borscht that is to die for. I know, for I’ve had it.


1/2 lb. ground bison (optional)
2 cup chopped fresh beets
1 cup chopped celery (optional)
1 cup chopped carrots
1 cup chopped onions
2 cup water
1/2 teaspoon salt
2 (14 1/2 oz.) cans beef broth (I used 1 can beef and 1 can vegetable, just because)
1 cup shredded cabbage
1 Tablespoon butter or margarine
1 Tablespoon lemon juice
sour cream or regular cream (optional)


  • In a saucepan, bring beets, carrots, onion, water and salt to a boil. Reduce heat, cover and simmer for 20 minutes.
  • If you’re using the bison in this soup, brown the meat in a frying pan; add the browned meat, with all the juices, to the saucepan. (If you’re substituting ground beef instead of bison, you may want to render off the fat first.)
  • Add broth, cabbage and butter; simmer (uncovered) for 15 minutes.
  • Just before serving, stir in lemon juice.
  • Top each serving with a dollop of sour cream if desired; or may be served with cream to add to taste.

Makes 8 servings.

For perfection, serve with hot buttered scones and honey.

2 responses to “Borscht

  1. Pingback: The World’s 50 Best Restaurants (2013) | Playing in the World Game

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