Reviewed: Apr. 17, 2009

I made this at my son's request he loves beets! It came out very good. I took used dill instead of parsley. I didn't use any meat and I kept all my veggies in chunks instead of shredding. I also omitted the sugar and used balsamic vinegar instead. It came out excellent!

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Reviewer:

DIANE BULANDA

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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Reviewer:

LovesAlaska

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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Reviewer:

Mike D

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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Reviewer:

Streams

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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Reviewer:

redheadedwonder11

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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Reviewer:

ELFINDANCER

Cooking Level: Intermediate

Home Town: Wilmington, Ohio, USA

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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Reviewer:

SCHISSEL

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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Reviewer:

jessiegriff

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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Reviewer:

JohnC

Home Town: Anaheim, California, USA

Living In: Mission Viejo, California, USA

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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