Reviewed: Mar. 13, 2003

What a great recipe! There is only one beet in the recipe, so if you have never tried borscht before, don't be overly concerned that the beet flavor will overpower the other ingredients! My daughter insisted on brining some to school the next day!

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LAURIEANDJOHN64

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Reviewed: Feb. 24, 2003

Very good recipe. My family loved it. I only adapted it slightly. I used a jar of homemade pickled beets, rinsed very well, and added some chopped, cooked bacon(my husband doesn't do meatless!)Awesome!

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Vex

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Reviewed: Jan. 18, 2003

This was my first taste of borscht and I loved it. It was work but very good and even better freezing lunch portions. Told the kids it was vampire soup and they ate their veggies! At first I forgot the dill and it was great then too.

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ZEPHERSNOW

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Reviewed: Mar. 19, 2002

It was great easy to make. I kept the beet in the soup and cut it up. The kids loved it. Will make again for sure . Tk's for the recipe

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DON ROBERTSON

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Reviewed: Feb. 24, 2002

Delicious. Definitely a keeper. Took a little more effort than I would normally apply to a soup, but I did add a step by grating the beets after they'd been cooked in the stock. In response to the other reviews: yeah, a little garlic wouldn't hurt but it's fine without. And I LIKE having the cabbage in two different textures--I think that was the point. if b but it's worth it. Wonder if I could do the mashed potatoes separatelyIn response to the other reviews: yeah,

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BITEME2933

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Reviewed: Feb. 19, 2002

I also have never had borscht but got the recipe to make for an Eastern European Themed potluck. Everyone raved about it. My husband gave it a 10. It takes a while to make but it is worth it. Thanks!

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RACHEL V.

Cooking Level: Intermediate

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Reviewed: Jan. 17, 2002

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

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FREDDYTHEFISH

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Reviewed: Jan. 11, 2002

mmmmm,soooooo good! the best borscht i've ever had i grated the beats into the soup instead of throwing them away thank you

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ISLAND_GIRL

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Reviewed: Jan. 5, 2002

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!

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BARLEYMOM

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Reviewed: Dec. 17, 2001

i love it the kids hate it

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CBROCKET

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Reviewed: Jul. 6, 2001

This was such a yummy recipe! I've never had borscht before, but this came out so well that I will definitely make it again. And again. :)

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BON8017

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Reviewed: Mar. 17, 2001

This is the first time I have ever made borscht and it was delicious. I did make a few small changes by adding 1 cup of carrots and 2 stalks of celery. I also used butter instead of margarine and in the mashed potatoes I added light margarine instead of regular to lower the fat content slightly.

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