I ate borscht at a Ukrainian restaurant in NYC and loved it! Finally got around to trying it myself. After reading some of the reviews, I opted for vegetarian borscht. I left out the tomato paste entirely and just added a whole can of the diced tomatoes. I used 4 beets, shredded 2 of them and cut 2 of them in thin sticks. I added 1 quart of beef broth instead of water, some red wine and also lemon concentrate at the end because I felt it had to be tangier (I really like marinated baby beets). The dill is really working wonders for this soup, I used lots of it.
All in all, an easy recipe to follow and I love how it came out. I think next time I may try to add one jar of the marinated beets and see how that works out.
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I ate borscht at a Ukrainian restaurant in NYC and loved it! Finally got around to trying it...