About this recipe: My friend's mother taught me this recipe for the classic beetroot soup. It's as authentic as it gets. It can be easily made vegetarian by omitting the mince. Serve garnished with sour cream and fresh parsley.
I have used this recipe twice- excellent. Read carefully, I have been to 23 countries. This is how I modified: No meat-to greasy. No garlic- not needed. No sugar- use aged vinegar, nice and sweet. I also added one cube chicken bullion and one can of chicken stock, no fat. Also HALF the tomato paste. FRESH dill- lots. Cooked onions in grape seed oil, high burn rate. If you follow what I suggest, you will achieve culinary greatness and Ukrainian authenticity. - 08 Jan 2008 (Review from Allrecipes US | Canada)
Very good. I cook my beets with the skins on for about an hour in the water I will use for the soup. The skins slip right off after boiling and its easy to chop or slice them, besides it increases the nutritional value of the soup! - 09 Sep 2006 (Review from Allrecipes US | Canada)
My family and I lived in Russia for 3 1/2 years, and I have looked for a borscht recipe that was the same as we had there. This one was perfect! I've never had borscht with meat in it, so I made it vegetarian. This was the real thing - especially with the sourcream, or "smeatana" on top! - 16 May 2006 (Review from Allrecipes US | Canada)