I used golden beets that I needed to use and I had a jar of red beets. Finished off with a yogurt some horseradish and some dill on top, I have to say I was super happy with this, will be making it again, I loved the full flavor and how light it was. It was quick to make too which is always a bonus.
From EatingWell: January/February 2009
Borscht is a simple beet soup typically made with beef broth and garnished with sour cream. We give it a kick with horseradish. For a vegetarian soup, use vegetable broth instead.
13 Reviews for Borscht
Pretty good but I would make some changes the next time. I think I would prefer the texture with shredded potatoes and beets. I did add shredded carrots and it was a good addition.
I made this the other day and it is ever so yummy. My only problem was that while I was waiting for that nice red color to seep out of the beets, the potatoes overcooked and started turning to mush. Just something to be careful about. Anyway, I added carrots and omitted the sour cream, as I like it best as a kind of vegetable soup sans embellishment. Probably wouldn't pass for borscht anywhere in Europe/Russia, but it made a yummy veggie soup for me.
Firstly, borshch is not "typically" made with beef and sour cream. There are many different regional variations of borshch and to say that it "typically" has these two ingredients is misleading.
To improve the flavour of the borshch try roasting the beets in their skins with salt and pepper until soft. Once cooled, peel off the skins and either chop or shred before adding them to the broth.
Also, if you add a few dried mushrooms to the soup it will really kick up the flavour also.
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