Reviewed: Aug. 7, 2008

Fantastic!!! The only thing that I did differently was to dice all of the veggies instead of shredding them for a chunkier soup. In the summer, I like to eat this cold with sliced cucumber, sour cream, and LOTS of dill! Thanks for the great recipe!

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Akay913

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Reviewed: Jul. 23, 2008

I liked this, although a lot of prep, with all the chopping, shredding, etc. Made a big batch of soup. I made changes based on the reviews (such as adding vinegar and dried dill, adding just half a can of tomato paste, boiling then peeling and shredding the beets and adding them to the soup at the end, substituting water from beet boiling plus some vegetable broth for the 2 qt. of water in the soup). My main comment, though, is you HAVE to use the sour cream--I was surprised how much it livened up the soup.

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Jill R.

Cooking Level: Beginning

Living In: Albuquerque, New Mexico, USA

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Reviewed: Jul. 15, 2008

Good receipe. I live in Ukraine for the last 5 years. Another thing you can try is Chicken instead of sausage and shread your beets, and also, add a carrot shredded as well. Plus, if you take your onion and cut it open and drop into the boiling water for 5 minutes before adding your sausage will add a little extra flavor then remove onion and dice, adding to your tomato paste with shreaded carrot as well.

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Jamie

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Reviewed: Jun. 24, 2008

I loved this recipe and will definitely make it again! I made it vegetarian-style so omitted the sausage and also did not use any sugar - but it turned out wonderfully and was absolutely delicious.

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Christie S

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Reviewed: Jun. 6, 2008

I saw some great looking beets at the market and came home to figure out what to do with them. I then found this recipe! Fabulous flavor--young children said they liked it and hubby asked for it again next week. I took a reviewers reccomendation and used chicken stock in leiu of sausage, added kidney beans and the children ate it heaped with parmigiana cheese. (don't tell the kids but it's healthy as all get out!)

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Heath

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Reviewed: May 15, 2008

Very good soup recipe. I boiled my beets first, and then the peels just fall off. It is much easier than peeling first. Thank you for a good beet recipe.

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Alta

Cooking Level: Expert

Living In: Independence, Missouri, USA

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Reviewed: Mar. 30, 2008

I am russian, husband is ukranian- i decided to try this for a different recipe for our traditional borscht and we prefer ours- i really do not like the sausage in this recipe

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Malishka31

Cooking Level: Expert

Living In: Brooklyn, New York, USA

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Reviewed: Mar. 8, 2008

I have never made borscht before but this was very good.My husband really liked it and said it was like his grandmother's.Will do again.

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Amber SG from British Columbia

Cooking Level: Intermediate

Home Town: Victoria, British Columbia, Canada

Living In: Surrey, British Columbia, Canada

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Reviewed: Mar. 7, 2008

Very good. The only thing I changed was I didn't use the parsley. I added probably a tbsp or so of fresh dill. My husband says it's better than my Mom's borscht - but don't tell her that!

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kguenther

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Reviewed: Feb. 2, 2008

I made the vegetarian version exactly to recipe two times. This is delicious! It will be a regular in my kitchen.

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dcsoxgirl

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Reviewed: Jan. 8, 2008

I have used this recipe twice- excellent. Read carefully, I have been to 23 countries. This is how I modified: No meat-to greasy. No garlic- not needed. No sugar- use aged vinegar, nice and sweet. I also added one cube chicken bullion and one can of chicken stock, no fat. Also HALF the tomato paste. FRESH dill- lots. Cooked onions in grape seed oil, high burn rate. If you follow what I suggest, you will achieve culinary greatness and Ukrainian authenticity.

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eatmedetroit

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Reviewed: Dec. 15, 2007

This is excellent with ribs instead of pork sausage!! My great grandmother's recipe was similar to this one.

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Lee@nn

Cooking Level: Intermediate

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Reviewed: Oct. 12, 2007

I'm used to Borscht with no meat or potatoes, so I left them out. No sugar either. I loved it! And the soup has gorgeous color to boot!

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Cheryl

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Reviewed: Oct. 8, 2007

This recipe was terrific! I've had vegetarian Borscht before and actually found it quite bland, but decided to try this recipe to use up the beets and cabbage from our farm CSA box. Both my husband and I had two bowls each, it was SO good. I did cheat a bit due to time (and not wanting to mess up another pan) - I cooked the onion with the pork (just used ground pork, seasoned with some salt and pepper), then added the water with the veggies in the order I chopped them up. I par-boiled the beets to help with peeling them before adding them to the soup. I didn't have chopped tomatoes on hand so I just used one can of garlic tomato paste, adding this in at the end with the fresh garlic, salt and pepper and one teaspoon of brown sugar. Let it sit for 5 minutes then served with a sprinkling of fresh dill. My husband insists that I make this again - and since we get another vegetable delivery this week I think I will! Thanks!

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Shannon G.

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Reviewed: Sep. 30, 2007

Excellent - authentic and close to what my husband's Ukranian family makes. I would leave out the garlic next time, and add a whole lot of dill. Otherwise the texture and colour was perfect

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LEXY1

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Reviewed: Jul. 19, 2007

Not quite like grama's recipe

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kawibabey

Living In: Toronto, Ontario, Canada

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Reviewed: Jun. 13, 2007

Excellent, authentic recipe with lots of flavor. I misread the reciped (only once!) and added 2 whole cloves instead of cloves of garlic but this only made it more spicy and robust!

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Vaughn S

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Reviewed: May 29, 2007

Wow! First time ever eating Borscht… different than I thought it would be but very delicious. I put in red cabbage instead or the green. I ate the sausage before I cooked the Borscht so ended up making it a vegetarian dish. I bet this would be great with bacon. Oh well, next time.

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Food Girl

Cooking Level: Intermediate

Living In: Wilkes Barre, Pennsylvania, USA

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Reviewed: May 6, 2007

This is a top notch borscht recipe. I made it without the sausage and added 3T of olive oil for the fat. This is reminiscent of what they serve at Veselka on 2nd Ave. in New York.

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Joel P.

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Reviewed: Apr. 8, 2007

I made this as an appetizer for Ukrainian Easter, it was really good. I wish it had a deeper beet flavor though. I added some red wine reduction in mine to give it a fuller flavor and to enhance the beets. I also made the soup a day in advance to let the flavors develop. I added some oregano to the recipe as well (I add oregano to everything) and didnt use as much tomatoes or tomato paste. I have seen a lot of borscht recipes that either involve beef or beef broth and I had always thought this was traditional (although i dont really think it is) so I used a little beef broth in replace of some of the water.. i wouldnt use too much though because it can take away from the beets. I plated the borscht in bowls that were set on top of leaves from the beets (which are edible and have a little purple coloring to them so they looked great with the soup). Overall, I would use this recipe again with a few adjustments. ...maybe more beets and less cabbage considering the cabbage doesnt add as much to it.

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