The reviewer gave this recipe 4 stars. This recipe averages a 4.7 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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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Mar. 31, 2008
I needed to use up some red cabbage and thought this looked really different. I'm a vegetarian too. Well, it is different, but really flavorful! Tangy and sweet. Not something I'd eat every night but a really fun change from the ordinary. One change - I used canned beets and omitted the boiling step for them.
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Cooking Level: Expert

Living In: Mashpee, Massachusetts, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Mar. 2, 2008
Delicious! Before adding the stock, I sauted beef cubes that I marinated in white wine, salt and worchestershire sauce, with diced onions. I also served over white rice to make the meal a little heartier- and similar to cabbage rolls!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Feb. 19, 2008
This was very good, but next time I'll leave out the cabbage or greatly reduce it, and finely dice all of the veggies.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jan. 27, 2008
This is very similiar to the recipe my german-russian grandma would serve every Sunday. I cut the butter back a little bit and left out the celery. I also replaced the sour cream with heavy whipping cream (which was added while still cooking). My grandmother also used the beet leaves and added barley to hers. I aslo added whole allspice and bay leaves as she did. Over the years I had forgotten the proportions of the recipe(it started tasting a little sour) and this got me back on track. Thanks!!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jan. 6, 2008
My 10 year old daughter is a soup lover so she wanted to try this. Husband really liked it and kept going on and on. 10 yr. old ate the entire bowl!! (small victory for Mommy) I really think the caraway seeds and dill are essential to this meal. Very hearty...will make this again.
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Cooking Level: Intermediate

Living In: Columbus, Georgia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Dec. 30, 2007
This recipe is awesome! My whole family gobbled it up. I used more beets and even some greens. Put in some beef gravy I'd made from pan-seering some steaks instead of broth. Used 1/4 c. tomato paste. Otherwise, followed the recipe. I'll make this again! DELICIOUS!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Nov. 12, 2007
Awesome...I had borscht in St. Petersburg back in 2000 and I suddenly was craving it again. This recipe hits the spot perfectly. One thing: I had to use more stock than the recipe called for. And I'd say it serves 4 rather than 8 if its the main dish... So good though.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Sep. 28, 2007
This is a great recipe. To "kick it up a notch," substitute a small can of tomato paste for the tomato puree. And if I have some, I toss in dried mushrooms. (Completely untraditional, but totally yummy.)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Aug. 19, 2007
Yum! It has all the flavors that I like in my mom's cabbage rolls, but no meat. Great tasting!
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TAP

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
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Reviewed: Aug. 11, 2007
Delicious. Only 25 reviews? I wish more people here would try it because it deserves a chance!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Aug. 1, 2007
I tried this recipe after eating borscht in a restaurant. I did not add potatoes or chopped tomatoes. I cooked the vegetables (carrots, onions, and celery) in large chunks with beef stew meat, in the crockpot, then removed the vegetables from the beef broth and added more beef bouillon for increased flavor. I added the shredded cabbage and beets and other seasonings as listed. This soup is unbelievably delicious. My husband doesn't like beets, but he loved this soup. A MUST TRY IT RECIPE!!
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Cooking Level: Intermediate

Home Town: Scotland, South Dakota, USA
Living In: Mission Hill, South Dakota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jun. 20, 2007
This was so yummy. I chopped the potato, beets & cabbage to a chunky dice, used chicken broth and diced a tomato and added 8 oz. of tomato sauce rather than puree. It barely survived long enough to become leftovers.
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Cooking Level: Expert

Home Town: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jun. 10, 2007
This was awesome! What a taste of home. My Russian grandmother used to make this and it had been so long since I had it, I'd forgotten how good it was. Thank you so much for sharing!!
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Cooking Level: Expert

Home Town: Birmingham, Michigan, USA
Living In: Callaway, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: May 2, 2007
For the first time, I made an "all Russian" dinner in honor of my son who we adopted from Russia 7 yrs ago. This borscht was definitely the best dish - it got rave reviews from everyone! I wouldn't change a thing, and I will definitely make again!
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Cooking Level: Intermediate

Home Town: Albany, California, USA
Living In: Alameda, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Mar. 17, 2007
Amazing! The onions sauted in butter with caraway seeds form a rich base to this soup. I had excellent farmers market beets and didn't bother to put in the honey.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Feb. 12, 2007
Mmmm! This was so hearty and delicious. I'd never had or made borscht before, so I followed the recipe exactly--except I realized at the last minute that I didn't have caraway, so I used fennel seed, cumin seed (according to Cook's Thesaurus--who knew?), and extra dill, and it turned out great. Also, I used fresh tomato puree, so that might have altered the flavor a bit from canned. This took some time to put together the first time, but it's really simple prep and comes together very easily. I'll definitely be making this again.
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Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA
Living In: Santa Fe, New Mexico, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed: Feb. 11, 2007
This is a great recipe - I've made it twice and plan to make it many more times in the future; it is delicious with black or pumpernickel bread. The second time I made it I chopped the vegetables quite finely - I find it makes the soup more visually appealing. Overall, a delicious healthy winter soup.
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Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Edmonton, Alberta, Canada
Living In: Montreal, Quebec, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Feb. 4, 2007
My family loved this soup. I invited our neighbours to try it, they love it as well. I added a love of garlic, but other wise made the exact recipe. I want to thank Puma who posted the recipe. I will make this time and again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed: Jan. 22, 2007
Fantastic! Give this one a try. We are part of a CSA and are getting lots of beets and cabbage. Now I know how to use them. Thanks so much for posting this. My husband even gave it an 8 out of 10.
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