Reviewed: May 5, 2012

made vegetarian for a friend and we all LOVED this with a few minor changes: boiled the beets in 8 cups water, 1 tsp sugar and 1 tsp salt, whole with skins on for 45 minutes (easy to get skins off and makes for great color!), then used that water to make soup. i sauteed my 1/2 onion before adding. did not add any water or tomato paste (no room in my pot for more liquid!) took 1/2 soup and blended to make nice and thick, before adding cabbage. used big splash of dried dill and 1 tb apple cider vinegar. MUSt eat with sour cream to make a nice hot pink soup -- just like i remember in the summer i spent in russia.

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Reviewer:

KJR

Reviewed: May 3, 2012

More tomatoey than beety, but still yummy!

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Reviewer:

LittleToeJoe

Cooking Level: Intermediate

Living In: Maple Ridge, British Columbia, Canada

Reviewed: May 3, 2012

Great recipe! My monthly co-op farm produce box included three organic beets and a bunch of organic carrots. Borscht was the first thing I thought of. I found this recipe and was delighted. A couple of changes: No sausage - really not necessary. I also substituted a box of TJ's vegetable broth for the water and left out the garlic.

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Reviewer:

MELOTEY

Reviewed: Apr. 25, 2012

Great soup! I put a lot of veggies in here - I think that it's a great base for just about any veggies. I put greek yogurt on top instead of sour cream - delicious.

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deliciously austin

Reviewed: Apr. 20, 2012

The best Borscht ever!

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chase

Home Town: Calgary, Alberta, Canada

Reviewed: Mar. 21, 2012

I'd never tasted borscht before making this. I don't know if it's authentic or not, but it is absolutely delicious! I wish I'd discovered this recipe years ago. I didn't have bulk sausage on hand, so I diced Polish sausage, browned it slightly, and then followed the recipe exactly. I froze the leftovers and they're equally good. Thanks for sharing this recipe, Patti. I'll be making this one again and again.

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Reviewer:

tralf

Cooking Level: Expert

Living In: Tucson, Arizona, USA

Reviewed: Mar. 6, 2012

I love this dish.. I like my food spicy so I add 2 jalapeños cut in half for flavor and cilantro finely chopped.. Then I love to add fresh lemon juice just as its ready to be served.. Yumm..

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Reviewer:

Tabithanicolle

Reviewed: Feb. 28, 2012

We pulled out the winter garden today so beets, cabbage and carrots went from the garden into the pot. It is the kind of thick soup we love. BUT, as organized as I am, the prep took 35 minutes. I made it exactly as instructed but left out the sugar and garlic. the garlic would be lost, so don't bother.

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Rancher Girl

Reviewed: Feb. 26, 2012

I have spent many weeks in Ukraine this year. I used this recipe during the Holidays this year and found to be as close the what I had eaten in Ukraine. If you use fresh veggies then Prep time is not 15 minutes, about 30 minutes. I want to experiment with the meat. next time I want to use pork from the ribs.

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