Reviewed: Apr. 22, 2012

Long and rather difficult for me

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Reviewer:

Sherry Dell

Reviewed: Jan. 27, 2011

Very good.

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Reviewer:

Reviewed: Sep. 23, 2010

My family thoroughly enjoyed this! I used a chuck roast and a few pork chops with bone in, since the stores I visited did not have a bone in beef shank roast, and it worked well! I will definitely make this again! What a great fall dish!

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Reviewer:

Kirsten

Reviewed: Sep. 21, 2010

Well...pretty much the same comment as everyone else....added the 2 tablespoons of dill and 2 or 3 tablespoons of soy sause...as well as a couple more beets...onions...whole head of cabbage. I also added a teaspons of srushed garlic and 2 tablespoons of Franks. Wow.....a blob of sour cream and I am warmed through and through!!

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Reviewer:

Rockmycountry

Cooking Level: Expert

Home Town: Saskatoon, Saskatchewan, Canada

Living In: Abbotsford, British Columbia, Canada

Reviewed: May 4, 2010

My mother and my grandmothers have served us borscht all my life. I remember it with big chunks of tender beef with sour cream stirred in. A large plate of wareneki, also with sour cream and fried onions and crackles or real bacon bits. It's amazing I'm not overweight!

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Reviewer:

ROD

Reviewed: Mar. 1, 2010

Excellent recipe. Very similar to borscht I've had in Russia and the Baltics. Does take a bit of time, but well worth it. I also added dill.

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Reviewer:

jessejamesrichard

Cooking Level: Expert

Living In: Edmonton, Alberta, Canada

Reviewed: Dec. 7, 2009

modifications beet - wrap in aluminium foil and bake at 220C for an hr beef - put very thin layer of flour on it before frying it. more puree tomato add dill, vinegar and sour cream

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Reviewer:

mervinlo

Reviewed: Oct. 4, 2009

I added dill, 2 tbsp vinegar, 1 tbsp soya sauce and served with sour cream and rolls. We all enjoyed the soup and I will make it again!

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Reviewer:

Marmyt

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Cooking Level: Intermediate

Reviewed: Sep. 28, 2009

very rich and lovely!

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Reviewer:

JoEllen

Cooking Level: Intermediate

Home Town: Vallejo, California, USA

Living In: Stockton, California, USA

Reviewed: May 23, 2009

When I told my financee that I was going to make him borscht, he told me that I can't make it properly. I followed this recipe with a few changes: I added dill, and used only half a can of tomato juice, but used tomato paste as well. I also added some potatoes since he loves them. I also had to add a bit more water. He loved it and asked me to make it again the next week.

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