Reviewed: Jul. 16, 2009

This soup was good and easy. My staple borscht starts w/sauted cabbage, onion, scredded carrots and bacon which is added to broth with both cubed and mashed potatoes along with beets which is excellent, but more time consuming. Don't think I'll make this one again and will stick to my own recipe.

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Reviewer:

Karen

Cooking Level: Intermediate

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Reviewed: Feb. 18, 2009

I love beet soup and I thought that the lamb gave this soup a wonderful dimension. I also added a few extra ingredients: carrots, garlic and fennel seeds (added with the lamb/onions) as well as a handful of barley, a couple of diced potatoes and 2 tablespoons of honey. Yum-tastic! Thanks Helga!

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Reviewer:

K-Park

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Reviewed: Oct. 25, 2008

Love this recipe!!! My wife is from Belarus and I would keep asking her to make Borscht, she never has time lol. Finally I took matters into my own hands and made it my self thanks for the great recipe. The only thing I changed was I didn't leave on for 2 hours only 45 mins and it was good. Taste to tell I always say,its the best part of cooking.

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Reviewer:

Jason

Cooking Level: Intermediate

Home Town: Jackson, New Jersey, USA

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Reviewed: Mar. 21, 2008

This was the first time that I have ever made Borscht, and this recipe was easy to prep/cook and was very good. I couldn't get my hands on any lamb, so I used beef instead. I will definitely make it again.

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