Reviewed: Apr. 10, 2009

This was not good. I followed the recipe exactly and it didn't taste like anything at all. I wondered when it started with water if stock should be used instead. But, I assumed that all the veggies would flavor the soup. WRONG! I had to do some serious seasoning and added almost a cup of chicken broth powder before it tasted like anything other than water. What a waste.

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LovesAlaska

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Reviewed: Mar. 20, 2009

I love this recipe! The only modification I make is to add more sausage for my carnivore friends.

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Mike D

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Reviewed: Mar. 13, 2009

It turned out amazing! I made this recipe for 15 people and they all loved it. The only change I made was instead of sausage I used ground beef, and used both green and purple cabbage. I would definitely make this again!

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Streams

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Reviewed: Feb. 22, 2009

I didn't put the pork in it and thought it was rather bland regardless of how much I tried to improve the taste with spices. I will try putting ham or making a broth next time.

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redheadedwonder11

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Reviewed: Jan. 24, 2009

This was a good recipe, but with one VERY large omission! This will taste absolutely nothing like Ukrainian borscht without the addition of large amounts of fresh dill weed. The dill is the most stand out taste in borscht (as made in UA.)

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ELFINDANCER

Cooking Level: Intermediate

Home Town: Wilmington, Ohio, USA

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Reviewed: Jan. 19, 2009

This soup has prompted me to write my first review. We have started a yearly "Borschtfest" and this recipe went over very well. I would just use a more flavorful sausage than what I used. Plus, I sliced the beets rather than grated them - gives more substance in the soup.

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SCHISSEL

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Reviewed: Jan. 3, 2009

I used the shredded beets and followed the instructions which said to cook them until they've lost color. I ended up with no broth or water left. I ended up with a veggie salad. Avoid this recipe unless you intend to make a lot of changes to it to make it work.

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jessiegriff

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Reviewed: Dec. 17, 2008

I guess w/ a borscht I was expecting a dark red soup with a pronounced beet flavor. This recipe came out more like a winter vegetable soup. The flavor was of the vegetables (all of them) and the color was dark brown.

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JohnC

Home Town: Anaheim, California, USA

Living In: Mission Viejo, California, USA

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Reviewed: Dec. 7, 2008

My partner, who is Ukrainian, says it is nothing like the one his grandmother made when he was growing up (he thinks, no potatoes...). Having said that, we both enjoyed it immensely It did the trick for me. The dill in place of the parsley is a must. This will be my contribution to my next potluck.

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selena

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Reviewed: Nov. 22, 2008

My Ukrainian mother made a soup like this but I never got her recipe. This is a very good alternative.

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VANDOKERTY

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Reviewed: Nov. 12, 2008

This is a very good borsch recipe. I omit the sausage completely, and cut down the amount of garlic. To the poster that commented on borsch always having meat - actually, in Ukraine during Lent there is a Lenten menu available in almost every restaurant with vegetarian meals listed. It's common to not eat meat, at least on Fridays (though many avoid meat the entire 40 days), during Lent there. So, vegetarian borsch is quite common at this time of year. Otherwise, all borsch I came across while living there included beef, not pork sausage.

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Cheri

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Reviewed: Nov. 2, 2008

Great recipe. Unique flavor that cuts across many cultures. Thanks for sharing this. My husband said it tasted exactly like it did when he traveled overseas.

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mommyscookin

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Reviewed: Oct. 30, 2008

Well, I grew up in Ukraine till I was 19, and this recipe has not much to do with the classic.First it is with pork meat- solid, juicy, not some boiled crumbs.No pork? Then chicken.Second-"boil beets they lost color(shape and nutrition value)"-why?It takes 10 minutes to have them cooked with love, preserving color,aroma, taste.Add even some more , finely shredded! recepie.

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Nina

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Reviewed: Oct. 26, 2008

We substituted stew beef for the sausage, and I did not bother cooking the onions separate. Overall it is a very good borscht recipe.

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Maksim's mom & dad

Cooking Level: Intermediate

Living In: Scott Depot, West Virginia, USA

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Reviewed: Oct. 25, 2008

Out of all the borscht recipes on this website, this one is the closest to authentic! Take out the meat (for sure!) half the tomato paste, and add WAY more parsley .

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MIN_SEDAI

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Reviewed: Oct. 12, 2008

This is great! I have never had borscht before, and I love it. My Ukranian boyfriend says it is "not quite as good as moms"...go figure! He was devouring a bowl as he said it. I used 2 qt of water, and then ended up adding 2 c of water at the end- it was too thick once all of the veggies were in.

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katie327

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Reviewed: Sep. 18, 2008

Very good . . . used beef broth instead of water, sweet italian ground sausage from New Seasons, fresh dill for topping instead of parsley. My hubby loved it!

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Jennifer Roth

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Reviewed: Aug. 30, 2008

I made this delicious soup for my very Ukrainian Grandmother and she loved it! As many other reviewers said, sour cream and fresh dill on the soup make it heaven.

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SONI701

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Reviewed: Aug. 18, 2008

I was a little sceptical about this soup because both my mother and my sister had both tried making it, and ended up throwing it out. I find it a bit sweeter then im used to but the sourcream evens it out. I find out the time given for the soup is misleading, it took me two and a half hours to make this soup the first time, of course my beets were home grown and had to be boiled and skinned which added an hour. Can the soup be frozen?

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SaidaBlack

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Reviewed: Aug. 13, 2008

Wow wow wow. The recipe is so easy to follow and the results are pretty unforgettable. I enjoy my soup on the chunkier side so I diced the beets and I switched out the potatoes for some cooked pasta. I served it hot for dinner last night and served it cold as an addition to brunch. Bravo!

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