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Ukrainian Red Borscht Soup

Reviewed: Aug. 17, 2013
Just returned from Ukraine and Belarus, where I ate Borscht soup repeatedly, using different local specialties. This recipe is GREAT and AUTHENTIC using the following modifications: fill the soup pot half way with a combination of Chicken Stock and Water; omit the sugar; substitute Red Wine Vinegar (plenty sweet and nice tangy flavor); omit the tomato products (wasn't ever in dishes I was served overseas); replace garlic with lots of fresh dill. Although pork was very common in Ukraine, we omitted the pork. Instead we poured the soup over shredded extra lean brisket, prepared separately. All of our family members loved it! Thanks to the review from "eatmedetroit" for helping me re-create a favorite culinary experience from our vacation!
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