Cold Russian Borscht Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Apr. 15, 2014
This was the first time I've tried Borscht what an amazing flavor and this recipe made it so simple to make. I cook for 20 to 25 people daily everyone enjoyed it.
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Photo by Scott Frazier
Reviewed: Jan. 28, 2014
I LOVE this recipe! I make the following changes: 1) I peel the beets first and dice each beet into 6-8 pieces. This releases more flavor into the liquid as it boils due to increased beet surface area. 2) I use a blender/food processor to puree the beets after they have cooled. 3) I add the diced cucumber to be blended into the chilled soup. 4) I add 1/2 cup of sour cream and 1/2 cup of unflavored yogurt to blender to combine everything smoothly.
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Photo by Scott Frazier

Cooking Level: Expert

Living In: Lawrence, Kansas, USA

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Reviewed: Aug. 18, 2009
Made this for a party and got rave reviews. I loved that it is a very simple recipe so you can really taste the beets. The amount of red wine vinegar is perfect!
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Reviewed: Aug. 11, 2008
I'm not sure what Borscht is suppose to taste like, I had never even heard of it before I saw this recipe. I was just looking for something new to make. I followed the recipe with out any changes so I assume it turned out correctly. However, I found it almost completely tasteless. I will probably not make this again.
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Reviewed: Apr. 1, 2008
This was easy and simple... I modified it by buying cooked beetroot in my Tesco produce section and then just softened the onions with the beef broth. Then I just blended it all in my blender. I also added cooked ground (minced) steak which i lined the bottom of my bowl with and poured the delicious hot pureed soup on top. The dollop of sour cream was lovely and i swirled it in each bowl before serving for presentation purposes. This is not only great chilled but also quite delicious hot... great recipe!
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Reviewed: Aug. 9, 2007
This was my first time to even cook a beet. It turned out great! I went exactly by the recipe and would not change a thing.
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