The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Nov. 23, 2009
This is a very good Borscht recipe! (And very easy to make.) It tastes just like my mother-in-laws, who lives in Russia. I wouldn't change anything with the recipe, it is good with the caraway seeds added... and lots of sour cream :-)
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Nov. 19, 2009
This was a first time for me. I liked this recipe. A little chicken in it would make it a meat lovers casserole or soup. Thanks for the recipe.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Oct. 7, 2009
The soup seemed a little bland, so I added some chili pepper to it to spice it up.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Aug. 20, 2009
I haven't made borscht before but enjoyed this recipe. I had chard and so added that instead of the celery. We liked the vinegar/honey combo but would not like it any sweeter.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Aug. 14, 2009
I have made many recipes of borscht and this is the absolute BEST! My family loved it also. Thank you so much!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: May 18, 2009
My beet- and cabbage-hating husband liked this quite well! It was a welcome change from our standard fare, and I will certainly make it again.
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Cooking Level: Expert

Living In: Overland Park, Kansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Mar. 29, 2009
I loved it. It was so delicious and so reach in taste. Very good recipe, definitely will make it again!
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Cooking Level: Intermediate

Home Town: Bitola, Pelagonia, Macedonia
Living In: Gary, Indiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Feb. 25, 2009
I followed this recipe as written with the exceptions: my red cabbage was too small, but after reading one of the other reviewers that mentioned his grandmother used the beet greens too, I chopped and included them. After that I needed a bit more liquid so added 2 more cups of broth, increased the dill weed, cider vinegar & honey by half and used a 10.75 oz can of tomato puree. After reading quite a bit about borscht I get the idea that it's a lot like beef stew is here in the US. There are similar ingredients but probably a different recipe for every cook depending what they have available to use at the time – we loved the addition of the beet greens too. This was my first attempt at making it (and eating it) so I can't say if it's authentic, but I can say we thought it was a winner. Thanks Puma!
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Cooking Level: Expert

Home Town: Russellville, Arkansas, USA
Living In: Austin, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Dec. 13, 2008
Well, either the little old lady from Turkey bought the "Moosewood Cookbook" by Mollie Katzen, or Mollie borrowed the recipe from the little old lady. In any event, this is the Russian Cabbage Borscht recipe from the "Moosewood Cookbook" (with some minor variations) and, I agree, it is delicious.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Nov. 5, 2008
I didn't follow amounts exactly, as I hardly ever do... so I might've added more tomato than needed, but everyone still raved about it! I've never had borscht before, so I can't compare it. But nonetheless, it tasted great! I added some sausage in it too!
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Cooking Level: Intermediate

Home Town: Fullerton, California, USA
Living In: Campbell, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Oct. 25, 2008
As I kept tasting the soup, I added more vinegar and more honey than it called for. Really really good flavor and a beautiful color.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Sep. 11, 2008
Easy and delicious. I didn't have any tomato puree so I left it out. The only thing I would do differently is dice the beets, potatos, carrots, and celery so that the pieces are all close to the same size, rather than thinly slicing some and chopping others.
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dvh

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Aug. 26, 2008
This is my first time making a Russian borscht. I've been feeling under the weather with strep, and am a major soup-lover. I decided to make this borscht for me and my two male carnivorous roommate's. They're not usually the easiest to please, but they both loved this as much as I did. :) The only changes I made in keeping with the red theme are red potatoes and purple onions. I also added a bit more dill. I recommend this recipe to anyone! :)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jul. 15, 2008
This is a fabulous soup! I ate two bowls for lunch. Did saute the carrots, celery & cabbage - not as much as the onions but with them. Made the recipe pretty much as written - will definitely make again
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jul. 12, 2008
It was good, kind of difficult to make, lots of steps and careful slicing. We never had borscht before but like so many others got lots of stuff from our CSA that we are trying to be creative with. I was expecting the beets to make this a different flavor than I expected but it's very good. Will make again!
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Cooking Level: Expert

Home Town: Modesto, California, USA
Living In: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jun. 16, 2008
I'd never made Borscht before, but my Russian fiance was begging me to give it a try. So, I made this recipe and he LOVED it. I did add some beef and change the veggie broth/water to beef broth. I also put in red wine instead of cider vinegar. Lastly, I used chopped steamed tomatoes instead of pureed tomatoes because I like the texture better. And I probably put in way more dill than it called for. It was amazing.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jun. 1, 2008
For those of you who have trouble with your beets still being hard, try grating the beets for the soup rather than dicing them, that's how my Baba did it.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: Jun. 1, 2008
While I can't comment on the authenticity of this "borscht", as a soup, this one is great. I'm eating in the next day and it tastes even better. I think I added too much beets/cabbage/potatoes, as I just eyeballed it and threw it in. As a result I added more broth, but got a lot more soup (which is fine with me). Also, I didn't listen to the recipe by slicing my beets really thin. I just diced them up and added them. It may have been my beets, but they were still hard after 45 mins. That was my fault though, as the taste of this soup is amazing. Thanks for the recipe.
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Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.69 star rating.
Reviewed: May 31, 2008
Very tasty. Made just enough for two, so if you're serving more or want leftovers, I'd double it. My husband, who responds to every vegetarian dish with a shrug, devoured this and asked for me to cook it regularly. I served it with lowfat sour cream and used the caraway seeds, which in my opinion greatly added to the flavor. Next time I'll make black bread to go with it!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.69 star rating.
Reviewed: Apr. 2, 2008
Good. I liked it better the day after and so did my daughter. However, my husband did not care for the caraway taste (said it was too strong)
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Cooking Level: Intermediate

Living In: Colebrook, Connecticut, USA

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