Beet borscht is one of my all-time favorite soups. I start out with short ribs, braised and then covered with water and simmered for two hours along with a chopped onion, rather than the sausage...I have added sausage to the soup later, but find it a tad fatty for a soup base. Also, I simply cannot make a beet borscht without adding a good 1/4 cup of chopped FRESH dill in the last half hour of cooking time. When I serve this soup, I add about a tablespoon of white vinegar to each bowl and a good dollop of sour cream...sounds weird, I know, but it is to die for, really!
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Beet borscht is one of my all-time favorite soups. I start out with short ribs, braised and...