Reviewed: Oct. 13, 2009

I found this recipe confusing and at times odd (why wouldn't you keep beets in Borscht soup?) - but a good guide after reading the other reviewers comments. First,I used three beets in the stock pot and peeled them first. For the next step, I reduced the butter to a couple of tablespoons, used fresh tomatoes, and substituted shredded brussell sprouts. I removed one beet, and pureed the rest using a handheld blender. I never added the cream or the second round of butter. Then I diced the beet I had removed and added it back to the stock pot along with the onion/tom/brussel sprout mix. I then added a ton of fresh dill and let it simmer. Before serving I added fresh dill on top along with sour cream. Fresh dill makes all the difference. This was delish!

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annieb

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Toronto, Ontario, Canada

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Reviewed: Feb. 9, 2009

this was my first time making borscht i thought it was excellent, id recommend using more beets and instead of discarding just dice them and put them back in.

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Johnny

Cooking Level: Intermediate

Home Town: Kingston, New York, USA

Living In: Providence, Rhode Island, USA

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Reviewed: Dec. 16, 2008

I needed a new variation of my traditional barszcz recipe for Christmas Wigilia -- Polish Christmas Eve. This recipe is wonderful for the occasion: hearty but meatless. A few tweaks to please my personal palate, more beet and dill flavors, and this recipe is a keeper. Smacznego!

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ga'chong

Living In: Sinajana, Sinajana, Guam

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Reviewed: Nov. 15, 2008

The recipe was great, but the directions were a bit odd, not very clear. I used two beets and after they softened, I diced one, pureed the other and added it to the soup as another person suggested. I also chopped and threw the leafy ends of the beets in with the soup for added nutrition. I used way more dill than called for because I love dill. This is the first time I've made this and I am very impressed with the great flavor. Thanks for the recipe!

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Jrenee

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Reviewed: Nov. 11, 2008

I added extra butter and dill and used a pint of half and half.

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Delilah

Cooking Level: Intermediate

Living In: Salmo, British Columbia, Canada

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Reviewed: Oct. 27, 2008

So Yummy, My Hubby never used to eat much for veggies till the last few years,....not sure what has come over him but it's a good thing! And now making this "Borscht" HE CAN'T GET ENOUGH OF IT!!! I didn't care for the "METHOD" so did it my way and I also used "ALOT" more beets ~6 Meduim Beets~! A Keeper!!!

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Donna's Cook'in

Cooking Level: Expert

Living In: Estevan, Saskatchewan, Canada

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Reviewed: Oct. 14, 2008

I made this borscht today and it was wonderful! One of the best I've had. I really liked the fact that the beet flavor wasn't predominante as we aren't big beet fans. The directions were a bit odd though and I had to read them over a few times to make sure I got it; I wasn't sure where to add the dill, so I put it in the pot at the end. And, I don't care for crunchy cabbage so I sauteed the entire bunch. I also thought it needed more salt and pepper then stated, but we like salty things. All in all I loved this one. Thank you!!

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Joseyrose55

Cooking Level: Intermediate

Living In: Langley, British Columbia, Canada

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Reviewed: Aug. 20, 2008

Wasn't pleased with the directions for this recipe...finished result was just good.

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chikp

Cooking Level: Expert

Home Town: Sparwood, British Columbia, Canada

Living In: Red Deer, Alberta, Canada

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Reviewed: Apr. 22, 2008

This soup was amazing. I loved it, and my husband even like it too! The only change I made (because I like beets) was I chopped the beets and left them in the soup. I fully suggest the dollop of sour cream; it really adds to the overall taste.

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Tanya MacKay

Cooking Level: Intermediate

Home Town: Saskatoon, Saskatchewan, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: Mar. 2, 2008

I come from a Polish family and haven't had Borscht this good since my grandma passed away. It was absolutly delicious! I skipped the step where you take out some tomato mixture and added it later, it didn't seem nessessary. I would recommend this to anyone.

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LovelyLauren

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Reviewed: Jan. 13, 2008

I really wanted to make this recipe but I'm somewhat lazy so I omitted all the steps done in the skillet and just sauteed garlic and onions in my soup pot, added the cabbage, sauteed some more and then just added everything else in the diced/canned/liquid form (excluding the dairy). At the end, I took an immersion blender and pureed it just slightly to give it a thick but chunky texture. I quite like the flavour (it was even better the next day!), but of course I don't know what the original would have been like.

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meesh

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Reviewed: Dec. 24, 2007

I didn't throw out the beet, instead I pureed half and diced half. I also left out the green pepper. Very delicious, my book club still talks about how they loved it.

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KENANDLISS

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Reviewed: Oct. 22, 2007

This is the best borscht i have ever tasted! very very good!

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coquitlamom3

Home Town: Port Coquitlam, British Columbia, Canada

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Reviewed: Nov. 22, 2006

Good. I used three beat and kept them in the soup. May have been better without all the beets (like the recipe says) It was very yummy topped with sour cream and extra dill YUM!!!

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SHEWETT

Cooking Level: Intermediate

Home Town: Susanville, California, USA

Living In: Durham, North Carolina, USA

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Reviewed: Nov. 1, 2006

OK, this recipe was totally yummy, but what a pain in the butt! I just finished my 2nd bowl and I loved it, but it ended up taking 2 hours to make it, a whole mess of dishes, and I'm the only one eating it! Oh well, it still tastes delicious. :) Along with the other reviewers, I changed a couple of things: 1. Tossed in beet greens and 3 beets to stockpot 2. Reserved 1 T butter from 1/3 c for mashed potatoes and used 2% milk instead of heavy cream for potatoes. 3. Deglazed saute pan with water and added it to stockpot to thin soup out. Like I said, it was delicious, but very labor intensive.

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Laurie R.

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Reviewed: Oct. 25, 2006

very good, but a lot of work required (in the cutting of all the vegies).

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ahoffort

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Reviewed: Oct. 2, 2006

As a Russian immigrant I have tasted many Borscht recipes and I love this one. Especially a vegetarian soup.

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jiia

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Reviewed: Sep. 2, 2006

This recipe turned out really well but during the cooking, I was doubtful. Not sure how the cabbage was to be cooked in 5 minutes or did I misunderstand something. I simmered mine for a whole lot longer. I cooked the vegetables in beef broth, added 4 beets and used 1 tbsp. of butter total. Next time I will double the recipe. Six cups of water as the liquid does not serve a large group. Still an excellent recipe and I will definitely make again.

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PHYLLIS2973

Cooking Level: Expert

Living In: Surrey, British Columbia, Canada

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Reviewed: Jun. 15, 2006

This is very delicious and very hearty. My young sister and boyfriend both love it! I think it's perfect as is.

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PEACHIE3

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Reviewed: May 1, 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.

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YVIEJO

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