Dec 03, 2009
I liked this recipe, but will make a few changes the next time I cook it. I will add less vinegar - I personally found the flavor a bit overpowering. I found I needed almost 5 cups of broth to cover all the ingredients (once I had added the cabbage) and that the 30 minutes of cooking time on HI at the end wasn't nearly enough to cook the cabbage to the consistency that I prefer. In the future, I will add the cabbage quite a bit earlier. Otherwise I think this is a wonderful, savory borscht.
—Lisa MWH