Borscht I

Reviews More Reviews

Most Helpful Positive Review

May 01, 2006

I've never had borscht before, so I don't know how authentic this recipe is. I just made this to use up some beets--which, frankly, I don't even like much. This recipe, though, is INCREDIBLY DELICIOUS (and really, the most remarkable shade of purple/magenta when you use red cabbage...can't beat that)! I even used extra beets (2 large & 3 small), then chopped them up and left them in, as people recommended (I figured it was too much work to puree or shred the beets)...and I psychotically love this soup. I think I could eat it every day. The dollop of sour cream was a great touch, too. I just had the last bowl...sniff...I think I need to get more beets and make this again. I'll try with much less butter next time, though...that was kind of an alarming amount for a vegetable soup.

—YVIEJO

See full review »

Most Helpful Critical Review

Mar 28, 2006

This recipe was a good starting point, but I had to make several major adjustments to achieve something that was suitably "borscht-like" for my tastes. I used two beets rather than one (and next time, I'd use three) and I did not discard them after boiling. I chopped one beet into small dice and pureed the other. I added both right before service. Without the addition of the puree, the soup would have been bright orange rather than the deep ruby color I expect from borscht. Other changes I made: Added a tablespoon of dried dill toward the end of cooking, omitted about half of the butter and all of the celery (is "half a stalk" reallly going to add any flavor or texture?), didn't reserve the 1/2 c of tomato sauce (this step seemed unnecessary since everything gets mixed together anyway), and I used only about half of the cabbage called for and still found it to be a very cabbage-y soup (3 cups would have been serious overkill). Be sure to taste the soup before serving. I found that it needed quite a bit more salt and pepper than called for. Garnished with sour cream, of course. I will make borscht again, but not according to this recipe.

—Monzie

See full review »

84 Ratings

See other versions of this recipe!

Dec 04, 2005

Great recipe, but thicker than authentic borscht I've had in Ukraine and Russia. Things I did just a bit differently... I used two beets with the stock (peeled) and when I removed them, I diced one and a half and added it back into the stock. I added a little more dill than called for, and I wish I had some fresh dill for garnish. I added just a touch of white pepper, and I topped the soup with sour cream.

—Anichka

See full review »

Sep 20, 2003

This borscht recipe is amazing. It is as hearty as they come and very full flavoured. I've made a few changes that you may like. A couple of cloves of garlic in the sauce really enhances the flavour. Also, I like to fry all of the cabbage so it is all of a consistant texture. Serve the soup with some sourdough bread and you will have a instant hit. If any of you ever end up in the Kootenay region of British Columbia Canada you should stop by the Grand Forks Hotel. Their diner makes a wonderful example of this soup and also has many other traditional Russian dishes that you are bound to enjoy. Cheers, Mike

—FREDDYTHEFISH

See full review »

Mar 24, 2005

I too kept the beets and diced them and put them back in. I also added two cloves of garlic and I sauteed ground lamb in ghee and garam marsala (indian spices) along with the onions and cabbage. Forgot the heavy cream so I used a can of evaporated milk which worked just great. It turned out marvelously. I garnished with sour cream and fresh dill. No longer vegetarian but a phenomenal lamb borscht. I used ghee (clarified butter) instead of regular butter.

—ARAKAM

See full review »

May 06, 2005

I made this for a dinner party. I got mixed reviews. I love Borsht and I only thought it was okay. Too much cabbage in it. Reminded me more of cabbage soup instead of Borscht.

—Jennifer

See full review »

Jul 01, 2003

I was trying to find a borscht recipe as good as my friend's mom's. This is so much better. I have made it 4-5 times, and it gets better each time, as I make my own changes. This is the best borscht I have ever eaten. However, I don't discard the beet, I grate it into the soup! Enjoy!

—BARLEYMOM

See full review »

Jan 22, 2005

did a couple adjustments. I'm on weight watchers so I used 1% milk instead of heavy cream and cut up the beets and kept them in. Very very good

—Lana

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Borscht with Meat

Ukrainian Borscht

Rye Borscht

Borscht II

Beef and Beet Borscht

Ukrainian Red Borscht Soup

Vibrant Vegetarian Purple Borscht

Easy Borscht

Vegan Borscht

Jen's Borscht With Beef

ADVERTISE WITH US

Nutrition

Calories
185 kcal
9%

Carbohydrates
23.6 g
8%

Cholesterol
25 mg
8%

Fat
9.3 g
14%

Fiber
4.2 g
17%

Protein
3.4 g
7%

Sodium
898 mg
36%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Borscht I

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 185
** Calories from Fat: 84

% Daily Value *
** Total Fat 9.3g 14 %
** Saturated Fat 5.8g 29 %
** Cholesterol 25mg 8 %
** Sodium 898mg 36 %
** Potassium 652mg 18 %
** Total Carbohydrates 23.6g 8 %
** Dietary Fiber 4.2g 17 %
** Protein 3.4g 7 %
** Sugars 4.7g
** Vitamin A 38 %
** Vitamin C 65 %
** Calcium 8 %
** Iron 20 %
** Thiamin 14 %
** Niacin 17 %
** Vitamin B6 26 %
** Magnesium 13 %
** Folate 26 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.