I followed this recipe to the letter, at least as far as I could, but maybe the post office was closed. There are several problems here: First, the ingredients list dill, yet there is no mention in the preparation how or when to use this. I just added it to the boiling broth. Second, it does not indicate how long the potatoes should boil on high. I left it until the step to remove potatoes. By then there was very little liquid left and the final result was a light pink "soup" with the consistency of creamy mashed potatoes. I had to add 2 cups of water just to make it a thick soup and it had no resemblance to borscht from the photos I've seen. The bright side is that it tasted good, but it just tasted like many potato soups. I was looking for something completely different. I have since located a classic borscht recipe on another website by an actual Russian woman that looks really good. It is far different and has meat in it.
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I followed this recipe to the letter, at least as far as I could, but maybe the post office...