I am a Peace Corps volunteer living in Ukraine so I know good borsch (borsch is originally Ukrainian, not Russian!), and this recipe is delicious! You should know that every baba (grandma) has her own recipe that her family will learn and believe to be better than all the rest--so personalize this recipe away! If it's authenticity you're looking for, use sunflower oil (not vegetable, and not grapeseed either--it's sunflower or bust around here). Also, I've never seen anyone add sugar to their recipe. A little bit of fresh dill is pretty normal too, as are white beans, if that's your thing. Finally, most Ukrainians agree with user JOCARROL: boil your beet with the skin on for 45 minutes or so to make it soft before you shred it. And remember--it's practically a sin to eat borsch without the sour cream so load it on!
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I am a Peace Corps volunteer living in Ukraine so I know good borsch (borsch is originally...