Reviewed: Apr. 7, 2012

This turned out great! Although my daughter doesn't like the cabbage (she prefers a simpler borscht with less ingredients)... so I'll omit that next time, because it doesn't need it (I tasted it before adding cabbage and it was delicious!). I also did NOT put in the carrots.. for no particular reason. But, it doesn't need carrots either. Great recipe!

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Reviewer:

dianewarner

Cooking Level: Beginning

Home Town: Oshawa, Ontario, Canada

Reviewed: Dec. 31, 2011

This was good, but the slow cooker cooked all the beautiful color out of the beets, so it looks like ham soup. I made it without the beef or tomato paste, subbed veg broth, and subbed cider vinegar (according to another recipe I've used). Good flavor, but I'll probably stick with my other, non-slow-cooker recipe.

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Reviewer:

KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

Reviewed: Nov. 29, 2011

This soup turned out well. Kind of a sweet and sour taste that was unique, and not bad. Made for some great leftovers.

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Reviewer:

jennabeanski

Reviewed: Jul. 20, 2011

We had never had this before and were a little leary, but it was great. I made it exactly as the recipe asked and it turned out awesome. Thanks.

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4 users found this review helpful

Reviewer:

happygirl

Supporting Member (Click to learn more about Supporting Membership)

Reviewed: May 8, 2011

This borshch recipe is a real keeper; one of the best I've ever tasted and easy to make. (No, "borshch" is not a typo: that's how the folks who invented the dish - Ukrainians, Russians, and other Slavs - call it). The beet tops are edible. They can be chopped and added to the borshch at the same time as the cabbage.

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Reviewer:

Roman

Living In: Montreal, Quebec, Canada

Reviewed: Mar. 26, 2011

I omitted the beef stew, added vegatable stock and put all in my Vitamix for a yummy, creamy soup.

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4 users found this review helpful

Reviewer:

Tina Mikus

Living In: Grayslake, Illinois, USA

Reviewed: Jan. 21, 2011

I love Borscht and we loved this recipe! I hope those that like Borscht don't overlook this recipe. The only thing I changed was leaving out the stew meat. And only because we find it a little too heavy with meat. Other than that I didn't change a thing! Thanks for the great recipe!

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Reviewer:

KimJas

Cooking Level: Intermediate

Home Town: Richmond, British Columbia, Canada

Living In: Langley, British Columbia, Canada

Reviewed: Dec. 30, 2010

I love beets and was looking forward to this stew. It looks pretty, I guess there is a disconnect between the look and the taste. I kept wanting to taste the beets and all I tasted was the tomato paste. Next time, I will leave out the tomato paste.

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Reviewer:

Traci

Reviewed: Nov. 14, 2010

I guess my husband & I are not fans of borscht. We struggled to eat this as not to throw it away. So glad it's gone. I like beets, but it just made ALL the ingredients the same color and made it unappealing.

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Reviewer:

beaker32

Reviewed: Aug. 6, 2010

Yum!! Sorry, I didn't do everything in the recipe, here's what I did: 5 beets, first blanched to get the peel off more easily, then shredded No carrots, cause I didn't have any 5 cloves of garlic, cause I like it! 6 Tablespoons white vinegar, cause I didn't have any red wine A bunch of fresh dill, cause that's what was on hand! No parsley No cabbage I have yet to have a whole bowl but the bits that I've sampled have been amazing!! The consistency with this amount of broth comes out more like stew and I think when I do enjoy a bowl it will include milk or more runny yoghurt instead of the traditional sour cream to get a more soup like consistency. Thanks for sharing!! I love it!

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3 users found this review helpful