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Russian Cabbage Borscht

Reviewed: Jul. 27, 2012
I do like the big variety of vegetables used here. I used red onions, red wine vinegar, and roasted parsnips instead of potatoes. I also added bay leaf. Sometimes beauty is in simplicity, at times it's really best not too go crazy adding too many ingredients. I'm sure you've heard the expression "too many chefs spoil the broth", well, too many ingredients spoil the borscht! Just a few tweaks, swaps and maintaining the balance in between is all that's needed. P.S. If you really want to blow your tastebuds off the next time you make borscht, top the borscht with a small halo of the freshest chopped watercress you can get, then drop the sour cream in the center. And add a sprinkle of freshly chopped chives along with the fresh dill. My mouth is watering already lol!
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