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Borscht

January/February 2009

Your rating: None Average: 3.7 (79 votes)

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.



READER'S COMMENT:
"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! "
Borscht

13 Reviews for Borscht

11/15/2010

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!

Comments
11/12/2010

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.

Comments
11/02/2010
Anonymous

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...

Comments
10/21/2010
Anonymous

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!:)
Olena

Comments
11/21/2009
Anonymous

This was a really nice soup and pleasantly different from what we're used to. Make sure to add enough vinegar to play off of the sweetness of the beets. I doubled the recipe so we could freeze some portions. This was good and it will continue to make a nice side with dinner or a quick lunch. I only wish I'd used more than two potatoes. I prefer it with no sour cream, just the horseradish on top. Thanks!

Comments (1)

8 comments

Anonymous wrote 41 weeks 5 days ago

I make Borscht with canned

I make Borscht with canned beets(after scraping my knuckles along with the fresh beets) I drain and use a blender to grate the beets I use shin beef and cook until tender in a mixture of water and beet juice add a little cider vinegar chopped onion and bay leaf when the meet is tender I put the crated beets in and cook for half hour I add sour cream to the soup once it is dished out in bowls and for a side dish I boil Idaho potatoes (whole or quartered) serve with cooked chopped bacon add sour cream if desired SO EASY FOLKS!

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