Don't let anyone sway you from trying this recipe. My mother was born and raised in Russia, I have friends here in the U.S. who are immigrants from the Ukraine and every one of them makes their borscht a little differently. If you are on a quest for "authentic" borscht like it is the holy grail, good luck - there are many interpretations. I tried this one because I am not pigeonholed into one type. An open mind will yield many good things. This was an EXCELLENT dish. Very clean, very delicious. It has that ethnic taste you are looking for when you want borscht. Who cares what it's called? I loved it and will make it again and again. Thank you for sharing this!

Reviewed On: Dec. 2, 2009

I have never, ever written a review for a recipe in my entire life, though I have used many recipes off of this site and more. This recipe compelled me to write one for the first time ever. It was so much better than I anticipated! I loved the idea of using a can of cream of mushroom soup mixed with the broth so I did that. Also, I sauteed the mushrooms first with some garlic as indicated by another review. I did add baby spinach in with the sautee of mushrooms and garlic and found that to be an added extra taste that I personally love. Oh, yes, I did use panko bread crumbs instead of italian because that's what I had on hand. This dish tasted like something served to you in a high-end restaurant. Please try it! I couldn't give it more than 5 stars or I would have.

Reviewed On: Sep. 18, 2009