While this is certainly a good borscht, it's not the best I've ever had. I prefer a thicker broth. This one was very watery. I also prefer a stronger tomato base. A hefty amount of tomato paste and diced tomatoes rather than the tomato juice might help. The main thing that saved this from being 3 stars in my book is the beef, which I find to be essential. The vegetarian borscht recipes I've tried taste like dirt. It will be a while before I experiment with this recipe again since it is fairly time consuming (even with a food processor). The ingredients also aren't items I typcally keep stocked in the house, which makes it a little more costly than some other meals I enjoy.

Reviewed On: Aug. 16, 2006

I thought about giving this 3 stars, but considering how easy it is to make, I bumped it up to 4. There are multiple drawbacks to this recipe. Most, if not all of these are mentioned in other reviews, but since my wife found this recipe for me I never saw the reviews. I have tried this crust 3 or 4 times and will probably use it again in the future, though slightly modified. Yes, it is bland. Not much flavor to it. Adding salt, garlic powder, or your choice of seasoning should help. Yes, it is thick. The first time I made it I assumed it would make up one pizza. Whoa was I wrong! After I took it out of the oven it looked like a loaf of bread with pizza toppings. Every time since then I have rolled it out absolutely as thin as possible, so it ends up making at least 2 large pizzas. Sometimes I'll make several mini pizzas for my kids and a couple medium sized ones for me and my wife. We still have leftovers. I wish the bottom of the crust wasn't so soft. Next time I'll put some cornmeal on the pan before laying the dough over it. I imagine a pizza stone may help as well. And yes, I needed to add a lot of flour to the recipe during the kneeding. I can't imagine anyone making this recipe work with the specified amount of flour. All in all, though, the it does work out and is quite usable.

Reviewed On: Jul. 20, 2006

Simple recipe with a very good taste. I would have liked for it to be a little fluffier and not so crumbly though. I tried this for dinner rolls with butter, which was good. I used it the next morning for a ham, egg and cheese sandwich. Not bad. The best was when I made a roast beef sanwich. The sweet flavor in the bread mixed nicely with the meat. I'll keep this recipe filed, but will continue to look for a fluffier dinner roll recipe.

Reviewed On: Jul. 20, 2006