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eggs poached in red borscht
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If you love borscht and shakshuka, you'll love this. After preparing borscht, poach eggs in it.
Course: Main Course
Servings: 3


  • 1 tablespoon olive oil
  • 1 large onion, diced
  • ½ cup chopped beet stems, stripped of leaves if your beets do not have greens, substitute 1 rib of celery
  • 2 garlic cloves, minced
  • 1 tablespoon tomato paste
  • ½ teaspoon caraway seeds
  • 1 bay leaf
  • 1 sprig fresh thyme, leaves stripped
  • 1 teaspoon salt, or to taste
  • freshly ground pepper
  • 3 medium Yukon gold or red potatoes, cut into small, bite-sized pieces see Note
  • 2 medium carrots, shredded see Note
  • 3 medium beets, peeled and shredded reserve the peels and scraps to start beet kvass, if desired
  • ½ cup shredded cabbage
  • 3 to 4 cups water or vegetable broth
  • ¾ cups chopped beet greens, stems removed see Note
  • 2 tablespoons fresh lemon juice or apple cider vinegar, or to taste
  • 6 large eggs
  • fresh dill, for garnish


  • Heat the olive oil over medium heat in large stock pot or Dutch oven. Add the onion and beet stems or celery and sauté until softened, 5 to 10 minutes. Add the tomato paste, garlic, caraway seeds, bay leaf, thyme, salt and pepper and stir for 1 minute.
  • Add the potatoes, carrots, beets and cabbage. Pour in enough water or broth to just cover the vegetables, between 6 and 8 cups. Bring to a boil, then turn the heat to medium-low and simmer partially covered until the potatoes, carrots and beets are tender, 15 to 20 minutes.
  • Stir in beet greens and lemon juice or vinegar to taste. Cook for another minute.
  • Gently crack the eggs directly onto the top of the borscht, spaced evenly. Cover the skillet and cook until the eggs are just set, 7 to 10 minutes.
  • Serve immediately with pita bread.


I don’t peel potatoes or carrots. I do buy organic, however, and so the peels I eat contain fewer pesticide residues.
If you have lots of beet greens, use them and skip the cabbage.

And now for your next recipes

You probably have leftover tomato paste. Use it to make Simple Restaurant-Style Mexican Red Rice (Arroz Rojo). One of the workshop attendees asked for ideas to use caraway seeds. Put them in this No-Waste Irish-ish Soda Bread or in a batch of sauerkraut.