Great recipe. I par-boiled the beets for half-an-hour then peeled them under cold water (avoiding staining everything, including myself, red)... Saving the boiling liquid as the base for the soup. I cut the beets up the same size as the pototoes and carrots. I omitted the grated cabbage and canned tomatoes. To avoid adding extra sugar, a tablespoon of balsalmic vinegar to the tomato paste/onions worked really well. Season with salt and pepper generously. This recipe was a really good base for making an excellent borscht!
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Great recipe. I par-boiled the beets for half-an-hour then peeled them under cold water...