I wouldn't try serving it to a beet-hater but I loved this recipe, especially once I stirred in the sour cream & horseradish. I added garlic, celery, carrots, and finely shredded napa cabbage.
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.
14 Reviews for Borscht
I literally have just finished making this.. came from the pot 2 minutes ago and first spoonful impression.. WONDERFUL! This is a fast, quick, healthier alternative to the real deal. Makes a great lunch!
We really enjoyed this. It's not as good as my mom's Borscht, but it made a quick and yummy version. I doubled it and made the following changes: (for doubled recipe) used 2 cups beef broth, used 3 cans of beets with their juice, and 4 potatoes. I didn't use horseradish. My son thought that a bit of fried bacon bits would have been a nice addition on top.
You can call it a soup...,but it definitely not a borscht...Maybe it healthy(of course..is.)But not even a close to a BORSCHT.....even if you putting a beans there...
You're right, Olga. the original version is even better - the taste is richer. But what I like to add to my borscht are red beans. And I don't fry beats first - I let them stay a little bit mixed together with salt, vinegar, and sugar, and then just put them in the boiling water. At the end, you can also add a little bit of garlic and let borscht stay for a while. Enjoy!:)