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Borscht is a classic beet soup that’s so comforting and delicious. This recipe comes from my Ukrainian friend’s mother, who taught me how to make it.
This borscht recipe is delicious, nutritious, and full of flavor. Plus, its gorgeous red hue is absolutely stunning!
What Is Borscht?
Borscht is a sour soup that is traditionally made with meat stock and boiled vegetables. The Ukrainian version, which features beets, is perhaps the most well known type — but varieties of borscht can be found throughout Central and Eastern Europe and Northern Asia.?
Borscht Ingredients
These are the ingredients you?ll need to make this top-rated borscht recipe:?
- Sausage: This Ukrainian borscht recipe starts with a pound of pork sausage.?
- Vegetables: You?ll need beets, carrots, baking potatoes, cabbage, and an onion.?
- Canned tomatoes: Use drained diced tomatoes and canned tomato paste.?
- Vegetable oil: Cook the onion in oil.?
- Water: You?ll need almost nine cups of water for this big-batch soup.?
- Garlic: Three cloves of garlic add bold flavor.?
- Sugar: A teaspoon of white sugar lends subtle sweetness.?
- Seasonings: Season the borscht with salt and pepper to taste.?
- Sour cream: Top the borscht with sour cream.?
- Fresh herbs: Garnish the soup with fresh parsley or dill.?
How to Make Borscht
You?ll find the full, step-by-step recipe below — but here?s a brief overview of what you can expect when you make Ukrainian borscht:?
- Cook the sausage and set aside.?
- Boil water, add the sausage, then add the vegetables and diced tomatoes.?
- Cook the onion, stir in the tomato paste, and thin with water. Transfer to the pot.?
- Add the garlic, cover, and turn off the heat. Stir in the sugar and seasonings.?
- Ladle into bowls and garnish with sour cream and fresh herbs.?
Tip from recipe creator Patti: ?This soup can be served vegetarian-style by omitting the sausage.?
How to Store Borscht
Store leftover borscht in an airtight container in the refrigerator for up to three days. Reheat in the microwave or on the stove.?
Can You Freeze Borscht?
Yes, borscht freezes well! When you add it to your freezer-safe containers, make sure to leave an inch or two of space at the top to allow for expansion. Freeze the borscht for up to two months. Thaw in the refrigerator overnight, then reheat in the microwave or on the stove.?
Cookdap Community Tips and Praise
?This was the first time I've had borscht and now I see why so many people love it,? says one Cookdap community member. ?I can't believe how good it is.?
?Just perfect,? raves Olechka. ?Classic recipe, great taste, my favorite.?
?BEST BORSCHT EVER,? according to KLaura Anderson-Bradfield. ?I have made many different beet soup recipes over the years. The addition of an acidic ingredient (tomato) still allowed the beets to shine but removed the heavy, sometimes too earthy taste common to borscht.?
Ingredients
- 1 (16 ounce) package pork sausage
- 3 medium beets, peeled and shredded
- 3 carrots, peeled and shredded
- 3 medium baking potatoes, peeled and cubed
- ½ medium head cabbage, cored and shredded
- 1 cup diced tomatoes, drained
- 1 tablespoon vegetable oil
- 1 medium onion, chopped
- 1 (6 ounce) can tomato paste
- 8 ¾ cups water, divided, or as needed
- 3 cloves garlic, minced
- 1 teaspoon white sugar, or to taste
- salt and pepper to taste
- ½ cup sour cream, for topping
- freshly chopped dill or parsley for garnish
Directions
Step 1
Crumble sausage into a skillet set over medium-high heat. Cook and stir until no longer pink. Remove from the heat and set aside.
Step 2
Fill a large pot halfway with water (about 8 cups) and bring to a boil.
Step 3
Add sausage to pot, cover pot, and return to a boil. Add beets and simmer for 10 minutes. Add carrots and potatoes and continue to cook until potatoes are tender, about 10 minutes more. Stir in cabbage and tomatoes.
Step 4
Heat oil in a skillet over medium heat. Add onion and cook until tender. Stir in tomato paste and remaining 3/4 cup water until well blended; transfer to the pot.
Step 5
Add garlic to the soup, cover, and turn off the heat. Let stand 5 minutes. Stir in sugar and season with salt and pepper.
Step 6
Ladle into serving bowls. Garnish with sour cream and dill.
Recipe Tip
This soup can be served vegetarian-style by omitting the sausage.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 10 | |
| Calories 257 | |
| % Daily Value * | |
| Total Fat14g | 18% |
| Saturated Fat5g | 26% |
| Cholesterol31mg | 10% |
| Sodium626mg | 27% |
| Total Carbohydrate24g | 9% |
| Dietary Fiber5g | 17% |
| Total Sugars8g | |
| Protein10g | |
| Vitamin C39mg | 196% |
| Calcium78mg | 6% |
| Iron2mg | 13% |
| Potassium837mg | 18% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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I loved this recipe, it turned out perfect ! Thanks so much!
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This dish is simple enough to make (my first soup attempt ever, and it went off without a hitch), and has an awesome old world, authentic kind of taste to it. The sausage addition makes for a hearty soup!
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This dish is simple enough to make (my first soup attempt ever, and it went off without a hitch), and has an awesome old world, authentic kind of taste to it. The sausage addition makes for a hearty soup!
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My wife is from Ukraine and I can guarantee you this recipe is authentic and also delicious!!
I have eaten it vegetarian style and with a variety of different meats but my favorite is with sausage.
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I lived in Russia for 6 months and this is authentic! Don’t overcook it or the rich magenta color will turn brick red. Delicious and so healthy. Even my three year old liked it.
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I must say that I was skeptical, but I absolutely LOVED it! We like our veggies in chunks (it’s hard to shred beets without turning the counter pink!), so we diced/chopped all the vegetables, and it came out great. Thanks for this recipe!
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I must say that I was skeptical, but I absolutely LOVED it! We like our veggies in chunks (it’s hard to shred beets without turning the counter pink!), so we diced/chopped all the vegetables, and it came out great. Thanks for this recipe!
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Very good soup. I served it with a homemade crusty bread. I had never tried a Borscht before, so I didn’t know what to expect. The tomato base reminds me of a old fashion vegetable soup … just different vegetables. I didn’t have fresh beets on hand so I used a pint jar of canned (that I had put up earlier this summer). I just drained the liquid and added them after the cabbage so they would not cook down to a mush. I also did not have fresh garlic so I substituted garlic power. I have no doubt that fresh garlic would taste better, but sometimes you just have to work with what you have on hand. The instructions call for a “large pot”. You should use at least a 6 quart stock pot. I started out with a 4 quart and had to transfer to a larger one. I will definitely make this soup again.
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Very good soup. I served it with a homemade crusty bread. I had never tried a Borscht before, so I didn’t know what to expect. The tomato base reminds me of a old fashion vegetable soup … just different vegetables. I didn’t have fresh beets on hand so I used a pint jar of canned (that I had put up earlier this summer). I just drained the liquid and added them after the cabbage so they would not cook down to a mush. I also did not have fresh garlic so I substituted garlic power. I have no doubt that fresh garlic would taste better, but sometimes you just have to work with what you have on hand. The instructions call for a “large pot”. You should use at least a 6 quart stock pot. I started out with a 4 quart and had to transfer to a larger one. I will definitely make this soup again.
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This is a great recipe. I have never cooked with beets. I put them in the food processor because it was very difficult to shred them. Otherwise, I followed the recipe exactly. Will make again. Thanks.
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This is a great recipe. I have never cooked with beets. I put them in the food processor because it was very difficult to shred them. Otherwise, I followed the recipe exactly. Will make again. Thanks.
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I really enjoyed this borscht. The only thing I had to adjust was the amount of liquid. The recipe calls for 2quarts and then 3/4c of water. I found the soup was too thick (I really like broth). At the end I added fresh dill and a dollop of sour cream in each bowl. Yummy!
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I really enjoyed this borscht. The only thing I had to adjust was the amount of liquid. The recipe calls for 2quarts and then 3/4c of water. I found the soup was too thick (I really like broth). At the end I added fresh dill and a dollop of sour cream in each bowl. Yummy!
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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!
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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!
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Really enjoyed this soup – so wonderful with all the yummy fresh veg. I do agree with a previous reviewer, however, who thought it would have been better with more broth as it was quite thick. Despite that though, the soup is delicious and I will make it again for sure.
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Really enjoyed this soup – so wonderful with all the yummy fresh veg. I do agree with a previous reviewer, however, who thought it would have been better with more broth as it was quite thick. Despite that though, the soup is delicious and I will make it again for sure.
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This was my first time eating Borscht and it was very good! I got beets from the produce section but think I will used canned, diced beets next time. Maybe it’s my location, or maybe they are out of season, but it was $1.30 for 4 small beets. Oh, I diced everything but next time will add the potatoes about the same time as I do the cabbage so they don’t overcook and “disappear”. Thanks for the recipe, and helping me expand my menu!
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This was my first time eating Borscht and it was very good! I got beets from the produce section but think I will used canned, diced beets next time. Maybe it’s my location, or maybe they are out of season, but it was $1.30 for 4 small beets. Oh, I diced everything but next time will add the potatoes about the same time as I do the cabbage so they don’t overcook and “disappear”. Thanks for the recipe, and helping me expand my menu!
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My husband loved this. He said if it were to be improved in any way it would be to add a grain like rice or barley.
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My husband loved this. He said if it were to be improved in any way it would be to add a grain like rice or barley.
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Very Good! I followed the recipe except for the following…used 1 qt. beef stock with 1 qt. water and fresh diced tomatoes instead of canned. My 2 year old even gobbled it up!
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Very Good! I followed the recipe except for the following…used 1 qt. beef stock with 1 qt. water and fresh diced tomatoes instead of canned. My 2 year old even gobbled it up!
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I did like this borscht a lot and found it to be very authentic, but it was a little too sweet for me with the amount of sugar called for… I should have paid more attention to the “to taste” part and added it 1/4 tsp. at a time. I also (as a few other reviewers have mentioned) served it with dill instead of parsley. The Borscht I recipe on this site is also very good, but this one seems more true to the ones I have had in Russia or Ukraine.
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I did like this borscht a lot and found it to be very authentic, but it was a little too sweet for me with the amount of sugar called for… I should have paid more attention to the “to taste” part and added it 1/4 tsp. at a time. I also (as a few other reviewers have mentioned) served it with dill instead of parsley. The Borscht I recipe on this site is also very good, but this one seems more true to the ones I have had in Russia or Ukraine.
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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!
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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!
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This is beyond good! I have never been a beet lover and only made this out of desperation when I didn’t know what else to do with the huge beet crop given to me by a gardener friend. But in the three weeks I’ve had this recipe, I have made it five times already!! Wow, it is SO delicious, with OR without the sausage! Next year I’m growing my own beets…
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This is beyond good! I have never been a beet lover and only made this out of desperation when I didn’t know what else to do with the huge beet crop given to me by a gardener friend. But in the three weeks I’ve had this recipe, I have made it five times already!! Wow, it is SO delicious, with OR without the sausage! Next year I’m growing my own beets…
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This surprised me. I had never used a beet canned or otherwise in my life and thought I would give it a whirl. I really enjoyed this soup. I used too much water and will cut back a bit next time. Just get out your food processor and go to town – this is really easy and has a robust flavor. Thanks.
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This surprised me. I had never used a beet canned or otherwise in my life and thought I would give it a whirl. I really enjoyed this soup. I used too much water and will cut back a bit next time. Just get out your food processor and go to town – this is really easy and has a robust flavor. Thanks.
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Wow wow wow! When my boyfriend came home at lunchtime to find me peeling beets, he stoutly announced that I shouldn’t be offened if he didn’t like the “borscht,” and if he didn’t like it he wouldn’t eat it. Well, to my pleasure, he not only liked it BUT liked it enough to eat it again for lunch and dinner throughout the week! I used a store bought bag of cole slaw mix, and cubed my potatoes and beets. I didn’t add the sugar to the whole pot, rather, I sprinkled the salt, pepper, and a LITTLE sugar on the individual servings. I liked the sour cream, boyfriend wasn’t into it. Was a great soup, will definately use this recipe again and again when i have beets.
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Wow wow wow! When my boyfriend came home at lunchtime to find me peeling beets, he stoutly announced that I shouldn’t be offened if he didn’t like the “borscht,” and if he didn’t like it he wouldn’t eat it. Well, to my pleasure, he not only liked it BUT liked it enough to eat it again for lunch and dinner throughout the week! I used a store bought bag of cole slaw mix, and cubed my potatoes and beets. I didn’t add the sugar to the whole pot, rather, I sprinkled the salt, pepper, and a LITTLE sugar on the individual servings. I liked the sour cream, boyfriend wasn’t into it. Was a great soup, will definately use this recipe again and again when i have beets.
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This was EXCELLENT! Even my husband, a card carrying member of the I-Hate-Beets Society, loved it! Like a previous reviewer, I boiled the beets in their skins in the two quarts of water and then shredded them in my food processor after removing the skins. I also used olive oil instead of vegetable oil to sautee the onions and I added the juice with the diced tomatoes instead of draining them. I will definitely be making this soup again!!! Thanks so much for a wonderful and very healthy recipe!
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This was EXCELLENT! Even my husband, a card carrying member of the I-Hate-Beets Society, loved it! Like a previous reviewer, I boiled the beets in their skins in the two quarts of water and then shredded them in my food processor after removing the skins. I also used olive oil instead of vegetable oil to sautee the onions and I added the juice with the diced tomatoes instead of draining them. I will definitely be making this soup again!!! Thanks so much for a wonderful and very healthy recipe!
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Thank you for this new and much easier borscht recipe. My recipe is so time consuming that I very rarly make it – but now we will be able to enjoy this great soup more frequently. My changes – I used 2 huge potatoes – diced and a small bag of baby carrots – diced – covered with ample water and cooked for abt 10 – 15 mins. Then added about 6 left over beets – diced. I too used fresh tomates – and coleslaw – however next time I’ll shred the cabbage – I found the coleslaw too stringy. I followed the rest of the recipe as written but did add about a Tbsp of Dill Weed to the soup plus lots of pepper and a bit of salt. Cut the sugar down to abt 1/2 tsp but next time probably won’t use it at all or will try a smaller amt.
Used plain yogurt and more dill weed for garnish. -
Thank you for this new and much easier borscht recipe. My recipe is so time consuming that I very rarly make it – but now we will be able to enjoy this great soup more frequently. My changes – I used 2 huge potatoes – diced and a small bag of baby carrots – diced – covered with ample water and cooked for abt 10 – 15 mins. Then added about 6 left over beets – diced. I too used fresh tomates – and coleslaw – however next time I’ll shred the cabbage – I found the coleslaw too stringy. I followed the rest of the recipe as written but did add about a Tbsp of Dill Weed to the soup plus lots of pepper and a bit of salt. Cut the sugar down to abt 1/2 tsp but next time probably won’t use it at all or will try a smaller amt.
Used plain yogurt and more dill weed for garnish. -
This is a fantastic soup! I had to use canned beets, and I wasn’t paying attention and didn’t drain the diced tomatoes, but I don’t think the soup really suffered any because of it. The dollop of sour cream on top gave it just enough tang to make it even more delicious. Warning though, it took me a LOT longer than 15 minutes prep!
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I used veal as we don’t put sausage into borscht here in Lviv, Ukraine. It was very close to what my Ukrainian friends make. We also put bay leaves into it. Also on this side of Ukraine we don’t put garlic into borscht. Thanks for the recipe, I will definately use it again.
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I used veal as we don’t put sausage into borscht here in Lviv, Ukraine. It was very close to what my Ukrainian friends make. We also put bay leaves into it. Also on this side of Ukraine we don’t put garlic into borscht. Thanks for the recipe, I will definately use it again.
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I used turkey sausage to cut down the fat. This is very mild and requires a fair amount of salt and pepper to have some life. It seems serving size of 10 is pretty accurate.
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I used turkey sausage to cut down the fat. This is very mild and requires a fair amount of salt and pepper to have some life. It seems serving size of 10 is pretty accurate.
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My husband’s background is Ukrainian so I wanted to find a recipe that was authentic. I didn’t include the sausage this time as we had meat in our cabbage rolls, also left out sugar and potatoes (didn’t have time to peel them). I did put in a beef cube to add a little more flavour and I basically just put all the ingredients in one pot at the same time and it turned out great! Thanks for the recipe!
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My husband’s background is Ukrainian so I wanted to find a recipe that was authentic. I didn’t include the sausage this time as we had meat in our cabbage rolls, also left out sugar and potatoes (didn’t have time to peel them). I did put in a beef cube to add a little more flavour and I basically just put all the ingredients in one pot at the same time and it turned out great! Thanks for the recipe!
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I made this recipe last night, per the instructions, with the following changes: we omitted the sugar (based on some earlier reviews and our penchant for things to be not too sweet), and I think I added more cabbage than called for. I also added a bay leaf, as some other similar recipes suggested. It was quite good! I’ve never had “authentic” borscht before, so I can’t comment on that, but it was a hearty way to use up a good deal of our fall CSA farm share, which consisted of beets, onion, garlic, cabbage (the size of my car) and carrots. We used pork sausage and added the sour cream, garnishing with flat Italian parsley. I first peeled the beets, then grated them (along with the carrots) on a KitchenAid mixer grater attachment. I used large red potatoes, peeled. Otherwise, I believe I would have cubed them, like some earlier reviewers suggested. I will be interested to see how it tastes a day or two after, once the flavors have had a chance to meld together. There was no mention of serving this cold, but with the sausage, I think I wouldn’t. My husband and I agreed that it needed a bit more salt, or something. Some recipes I found called for cider vinegar, so maybe a tablespoon or so would perk it up a bit. Overall, this was really good!
Next time, I think I’d chop (not shred) the cabbage, and maybe try a splash of good cider vinegar. Thanks for the recipe!
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I made this recipe last night, per the instructions, with the following changes: we omitted the sugar (based on some earlier reviews and our penchant for things to be not too sweet), and I think I added more cabbage than called for. I also added a bay leaf, as some other similar recipes suggested. It was quite good! I’ve never had “authentic” borscht before, so I can’t comment on that, but it was a hearty way to use up a good deal of our fall CSA farm share, which consisted of beets, onion, garlic, cabbage (the size of my car) and carrots. We used pork sausage and added the sour cream, garnishing with flat Italian parsley. I first peeled the beets, then grated them (along with the carrots) on a KitchenAid mixer grater attachment. I used large red potatoes, peeled. Otherwise, I believe I would have cubed them, like some earlier reviewers suggested. I will be interested to see how it tastes a day or two after, once the flavors have had a chance to meld together. There was no mention of serving this cold, but with the sausage, I think I wouldn’t. My husband and I agreed that it needed a bit more salt, or something. Some recipes I found called for cider vinegar, so maybe a tablespoon or so would perk it up a bit. Overall, this was really good!
Next time, I think I’d chop (not shred) the cabbage, and maybe try a splash of good cider vinegar. Thanks for the recipe!
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Great recipe. We added 1 tbsp of dill and 1 tsp of beef bouillon. Also used beef sausage instead of bork. Thanks for the recipe!
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Great recipe. We added 1 tbsp of dill and 1 tsp of beef bouillon. Also used beef sausage instead of bork. Thanks for the recipe!
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This recipe was so easy and delicious! I added a few variations to it- Half of a fresh squeezed lemon for a more tangy broth, as well as 2 tablespoons of oil for a richer broth. I also added celery and a can of corn for extra veggies. 🙂
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This recipe was so easy and delicious! I added a few variations to it- Half of a fresh squeezed lemon for a more tangy broth, as well as 2 tablespoons of oil for a richer broth. I also added celery and a can of corn for extra veggies. 🙂
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This was absolutely wonderful! I never bought a beet in my life and had no expectations of what Borscht tasted like. I used the whole cabbage and didn’t peel the potatoes. It was like the best vegetable soup ever (only with pork). We just loved this and couldn’t get enough of it –hot or cold! Thank you for a “forever” recipe!
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This was absolutely wonderful! I never bought a beet in my life and had no expectations of what Borscht tasted like. I used the whole cabbage and didn’t peel the potatoes. It was like the best vegetable soup ever (only with pork). We just loved this and couldn’t get enough of it –hot or cold! Thank you for a “forever” recipe!
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I tried out this recipe but added a few changes. First of all I prepared the sausage seperately and put it aside. For the veggie mix, I used a big bag of already prepared coleslaw mix since it has the cabbage and carrots already incorporated. I also used two cans of baby red beets. I prepared the vegetable mix and the onion and tomato paste mix separately and then mixed those two together. I then pureed the whole thing to give it a thicker and denser texture. I returned it to the pot and then added the sausage, salt and pepper to taste. I left out the sugar.
It came out beautifully but I think the use of a whole can of diced tomatoes AND the tomato paste made this soup more tomato-y than red beet-y. In the future, I’ll skip the tomato paste. Really good with crusty French bread and the dallop of sour cream.
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I tried out this recipe but added a few changes. First of all I prepared the sausage seperately and put it aside. For the veggie mix, I used a big bag of already prepared coleslaw mix since it has the cabbage and carrots already incorporated. I also used two cans of baby red beets. I prepared the vegetable mix and the onion and tomato paste mix separately and then mixed those two together. I then pureed the whole thing to give it a thicker and denser texture. I returned it to the pot and then added the sausage, salt and pepper to taste. I left out the sugar.
It came out beautifully but I think the use of a whole can of diced tomatoes AND the tomato paste made this soup more tomato-y than red beet-y. In the future, I’ll skip the tomato paste. Really good with crusty French bread and the dallop of sour cream.
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Great recipe! This is the second time I made it and I omitted the sugar, as it was too sweet before with it and skipped the tomato paste. We forgot to buy cabbage, so I used sauerkraut instead (but rinsed it in cold water first) It was a great substitute and gave it some extra flavor. I made the recipe without sausage b/c we are vegetarians. Goes great with sour cream, too!
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Great recipe! This is the second time I made it and I omitted the sugar, as it was too sweet before with it and skipped the tomato paste. We forgot to buy cabbage, so I used sauerkraut instead (but rinsed it in cold water first) It was a great substitute and gave it some extra flavor. I made the recipe without sausage b/c we are vegetarians. Goes great with sour cream, too!
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I made this as an appetizer for Ukrainian Easter, it was really good. I wish it had a deeper beet flavor though. I added some red wine reduction in mine to give it a fuller flavor and to enhance the beets. I also made the soup a day in advance to let the flavors develop. I added some oregano to the recipe as well (I add oregano to everything) and didnt use as much tomatoes or tomato paste. I have seen a lot of borscht recipes that either involve beef or beef broth and I had always thought this was traditional (although i dont really think it is) so I used a little beef broth in replace of some of the water.. i wouldnt use too much though because it can take away from the beets. I plated the borscht in bowls that were set on top of leaves from the beets (which are edible and have a little purple coloring to them so they looked great with the soup). Overall, I would use this recipe again with a few adjustments. …maybe more beets and less cabbage considering the cabbage doesnt add as much to it.
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I made this as an appetizer for Ukrainian Easter, it was really good. I wish it had a deeper beet flavor though. I added some red wine reduction in mine to give it a fuller flavor and to enhance the beets. I also made the soup a day in advance to let the flavors develop. I added some oregano to the recipe as well (I add oregano to everything) and didnt use as much tomatoes or tomato paste. I have seen a lot of borscht recipes that either involve beef or beef broth and I had always thought this was traditional (although i dont really think it is) so I used a little beef broth in replace of some of the water.. i wouldnt use too much though because it can take away from the beets. I plated the borscht in bowls that were set on top of leaves from the beets (which are edible and have a little purple coloring to them so they looked great with the soup). Overall, I would use this recipe again with a few adjustments. …maybe more beets and less cabbage considering the cabbage doesnt add as much to it.
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This is a top notch borscht recipe. I made it without the sausage and added 3T of olive oil for the fat. This is reminiscent of what they serve at Veselka on 2nd Ave. in New York.
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This is a top notch borscht recipe. I made it without the sausage and added 3T of olive oil for the fat. This is reminiscent of what they serve at Veselka on 2nd Ave. in New York.
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Wow! First time ever eating Borscht? different than I thought it would be but very delicious. I put in red cabbage instead or the green. I ate the sausage before I cooked the Borscht so ended up making it a vegetarian dish. I bet this would be great with bacon. Oh well, next time.
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Wow! First time ever eating Borscht? different than I thought it would be but very delicious. I put in red cabbage instead or the green. I ate the sausage before I cooked the Borscht so ended up making it a vegetarian dish. I bet this would be great with bacon. Oh well, next time.
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Excellent, authentic recipe with lots of flavor. I misread the reciped (only once!) and added 2 whole cloves instead of cloves of garlic but this only made it more spicy and robust!
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Excellent, authentic recipe with lots of flavor. I misread the reciped (only once!) and added 2 whole cloves instead of cloves of garlic but this only made it more spicy and robust!
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Not quite like grama’s recipe
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Not quite like grama’s recipe
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Excellent – authentic and close to what my husband’s Ukranian family makes. I would leave out the garlic next time, and add a whole lot of dill. Otherwise the texture and colour was perfect
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Excellent – authentic and close to what my husband’s Ukranian family makes. I would leave out the garlic next time, and add a whole lot of dill. Otherwise the texture and colour was perfect
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This recipe was terrific! I’ve had vegetarian Borscht before and actually found it quite bland, but decided to try this recipe to use up the beets and cabbage from our farm CSA box. Both my husband and I had two bowls each, it was SO good. I did cheat a bit due to time (and not wanting to mess up another pan) – I cooked the onion with the pork (just used ground pork, seasoned with some salt and pepper), then added the water with the veggies in the order I chopped them up. I par-boiled the beets to help with peeling them before adding them to the soup. I didn’t have chopped tomatoes on hand so I just used one can of garlic tomato paste, adding this in at the end with the fresh garlic, salt and pepper and one teaspoon of brown sugar. Let it sit for 5 minutes then served with a sprinkling of fresh dill. My husband insists that I make this again – and since we get another vegetable delivery this week I think I will! Thanks!
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This recipe was terrific! I’ve had vegetarian Borscht before and actually found it quite bland, but decided to try this recipe to use up the beets and cabbage from our farm CSA box. Both my husband and I had two bowls each, it was SO good. I did cheat a bit due to time (and not wanting to mess up another pan) – I cooked the onion with the pork (just used ground pork, seasoned with some salt and pepper), then added the water with the veggies in the order I chopped them up. I par-boiled the beets to help with peeling them before adding them to the soup. I didn’t have chopped tomatoes on hand so I just used one can of garlic tomato paste, adding this in at the end with the fresh garlic, salt and pepper and one teaspoon of brown sugar. Let it sit for 5 minutes then served with a sprinkling of fresh dill. My husband insists that I make this again – and since we get another vegetable delivery this week I think I will! Thanks!
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I’m used to Borscht with no meat or potatoes, so I left them out. No sugar either. I loved it! And the soup has gorgeous color to boot!
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I’m used to Borscht with no meat or potatoes, so I left them out. No sugar either. I loved it! And the soup has gorgeous color to boot!
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This is excellent with ribs instead of pork sausage!! My great grandmother’s recipe was similar to this one.
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This is excellent with ribs instead of pork sausage!! My great grandmother’s recipe was similar to this one.
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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. -
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. -
I made the vegetarian version exactly to recipe two times. This is delicious! It will be a regular in my kitchen.
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I made the vegetarian version exactly to recipe two times. This is delicious! It will be a regular in my kitchen.
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Very good. The only thing I changed was I didn’t use the parsley. I added probably a tbsp or so of fresh dill. My husband says it’s better than my Mom’s borscht – but don’t tell her that!
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Very good. The only thing I changed was I didn’t use the parsley. I added probably a tbsp or so of fresh dill. My husband says it’s better than my Mom’s borscht – but don’t tell her that!
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I have never made borscht before but this was very good.My husband really liked it and said it was like his grandmother’s.Will do again.
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I have never made borscht before but this was very good.My husband really liked it and said it was like his grandmother’s.Will do again.
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I am russian, husband is ukranian- i decided to try this for a different recipe for our traditional borscht and we prefer ours- i really do not like the sausage in this recipe
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I am russian, husband is ukranian- i decided to try this for a different recipe for our traditional borscht and we prefer ours- i really do not like the sausage in this recipe
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Very good soup recipe. I boiled my beets first, and then the peels just fall off.
It is much easier than peeling first. Thank you for a good beet recipe. -
Very good soup recipe. I boiled my beets first, and then the peels just fall off.
It is much easier than peeling first. Thank you for a good beet recipe. -
I saw some great looking beets at the market and came home to figure out what to do with them. I then found this recipe! Fabulous flavor–young children said they liked it and hubby asked for it again next week. I took a reviewers reccomendation and used chicken stock in leiu of sausage, added kidney beans and the children ate it heaped with parmigiana cheese. (don’t tell the kids but it’s healthy as all get out!)
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I loved this recipe and will definitely make it again! I made it vegetarian-style so omitted the sausage and also did not use any sugar – but it turned out wonderfully and was absolutely delicious.
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I loved this recipe and will definitely make it again! I made it vegetarian-style so omitted the sausage and also did not use any sugar – but it turned out wonderfully and was absolutely delicious.
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Good receipe. I live in Ukraine for the last 5 years. Another thing you can try is Chicken instead of sausage and shread your beets, and also, add a carrot shredded as well. Plus, if you take your onion and cut it open and drop into the boiling water for 5 minutes before adding your sausage will add a little extra flavor then remove onion and dice, adding to your tomato paste with shreaded carrot as well.
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Good receipe. I live in Ukraine for the last 5 years. Another thing you can try is Chicken instead of sausage and shread your beets, and also, add a carrot shredded as well. Plus, if you take your onion and cut it open and drop into the boiling water for 5 minutes before adding your sausage will add a little extra flavor then remove onion and dice, adding to your tomato paste with shreaded carrot as well.
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I liked this, although a lot of prep, with all the chopping, shredding, etc. Made a big batch of soup. I made changes based on the reviews (such as adding vinegar and dried dill, adding just half a can of tomato paste, boiling then peeling and shredding the beets and adding them to the soup at the end, substituting water from beet boiling plus some vegetable broth for the 2 qt. of water in the soup). My main comment, though, is you HAVE to use the sour cream–I was surprised how much it livened up the soup.
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I liked this, although a lot of prep, with all the chopping, shredding, etc. Made a big batch of soup. I made changes based on the reviews (such as adding vinegar and dried dill, adding just half a can of tomato paste, boiling then peeling and shredding the beets and adding them to the soup at the end, substituting water from beet boiling plus some vegetable broth for the 2 qt. of water in the soup). My main comment, though, is you HAVE to use the sour cream–I was surprised how much it livened up the soup.
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Fantastic!!! The only thing that I did differently was to dice all of the veggies instead of shredding them for a chunkier soup. In the summer, I like to eat this cold with sliced cucumber, sour cream, and LOTS of dill! Thanks for the great recipe!
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Fantastic!!! The only thing that I did differently was to dice all of the veggies instead of shredding them for a chunkier soup. In the summer, I like to eat this cold with sliced cucumber, sour cream, and LOTS of dill! Thanks for the great recipe!
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Wow wow wow. The recipe is so easy to follow and the results are pretty unforgettable. I enjoy my soup on the chunkier side so I diced the beets and I switched out the potatoes for some cooked pasta. I served it hot for dinner last night and served it cold as an addition to brunch. Bravo!
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Wow wow wow. The recipe is so easy to follow and the results are pretty unforgettable. I enjoy my soup on the chunkier side so I diced the beets and I switched out the potatoes for some cooked pasta. I served it hot for dinner last night and served it cold as an addition to brunch. Bravo!
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I was a little sceptical about this soup because both my mother and my sister had both tried making it, and ended up throwing it out. I find it a bit sweeter then im used to but the sourcream evens it out. I find out the time given for the soup is misleading, it took me two and a half hours to make this soup the first time, of course my beets were home grown and had to be boiled and skinned which added an hour. Can the soup be frozen?
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I was a little sceptical about this soup because both my mother and my sister had both tried making it, and ended up throwing it out. I find it a bit sweeter then im used to but the sourcream evens it out. I find out the time given for the soup is misleading, it took me two and a half hours to make this soup the first time, of course my beets were home grown and had to be boiled and skinned which added an hour. Can the soup be frozen?
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I made this delicious soup for my very Ukrainian Grandmother and she loved it! As many other reviewers said, sour cream and fresh dill on the soup make it heaven.
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I made this delicious soup for my very Ukrainian Grandmother and she loved it! As many other reviewers said, sour cream and fresh dill on the soup make it heaven.
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Very good . . . used beef broth instead of water, sweet italian ground sausage from New Seasons, fresh dill for topping instead of parsley. My hubby loved it!
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Very good . . . used beef broth instead of water, sweet italian ground sausage from New Seasons, fresh dill for topping instead of parsley. My hubby loved it!
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This is great! I have never had borscht before, and I love it. My Ukranian boyfriend says it is “not quite as good as moms”…go figure! He was devouring a bowl as he said it. I used 2 qt of water, and then ended up adding 2 c of water at the end- it was too thick once all of the veggies were in.
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This is great! I have never had borscht before, and I love it. My Ukranian boyfriend says it is “not quite as good as moms”…go figure! He was devouring a bowl as he said it. I used 2 qt of water, and then ended up adding 2 c of water at the end- it was too thick once all of the veggies were in.
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Out of all the borscht recipes on this website, this one is the closest to authentic! Take out the meat (for sure!) half the tomato paste, and add WAY more parsley .
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Out of all the borscht recipes on this website, this one is the closest to authentic! Take out the meat (for sure!) half the tomato paste, and add WAY more parsley .
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We substituted stew beef for the sausage, and I did not bother cooking the onions separate. Overall it is a very good borscht recipe.
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We substituted stew beef for the sausage, and I did not bother cooking the onions separate. Overall it is a very good borscht recipe.
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Great recipe. Unique flavor that cuts across many cultures. Thanks for sharing this. My husband said it tasted exactly like it did when he traveled overseas.
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Great recipe. Unique flavor that cuts across many cultures. Thanks for sharing this. My husband said it tasted exactly like it did when he traveled overseas.
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This is a very good borsch recipe.
I omit the sausage completely, and cut down the amount of garlic.
To the poster that commented on borsch always having meat – actually, in Ukraine during Lent there is a Lenten menu available in almost every restaurant with vegetarian meals listed. It’s common to not eat meat, at least on Fridays (though many avoid meat the entire 40 days), during Lent there. So, vegetarian borsch is quite common at this time of year. Otherwise, all borsch I came across while living there included beef, not pork sausage.
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This is a very good borsch recipe.
I omit the sausage completely, and cut down the amount of garlic.
To the poster that commented on borsch always having meat – actually, in Ukraine during Lent there is a Lenten menu available in almost every restaurant with vegetarian meals listed. It’s common to not eat meat, at least on Fridays (though many avoid meat the entire 40 days), during Lent there. So, vegetarian borsch is quite common at this time of year. Otherwise, all borsch I came across while living there included beef, not pork sausage.
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My Ukrainian mother made a soup like this but I never got her recipe. This is a very good alternative.
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My Ukrainian mother made a soup like this but I never got her recipe. This is a very good alternative.
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My partner, who is Ukrainian, says it is nothing like the one his grandmother made when he was growing up (he thinks, no potatoes…). Having said that, we both enjoyed it immensely It did the trick for me. The dill in place of the parsley is a must. This will be my contribution to my next potluck.
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My partner, who is Ukrainian, says it is nothing like the one his grandmother made when he was growing up (he thinks, no potatoes…). Having said that, we both enjoyed it immensely It did the trick for me. The dill in place of the parsley is a must. This will be my contribution to my next potluck.
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I guess w/ a borscht I was expecting a dark red soup with a pronounced beet flavor. This recipe came out more like a winter vegetable soup. The flavor was of the vegetables (all of them) and the color was dark brown.
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I guess w/ a borscht I was expecting a dark red soup with a pronounced beet flavor. This recipe came out more like a winter vegetable soup. The flavor was of the vegetables (all of them) and the color was dark brown.
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This soup has prompted me to write my first review. We have started a yearly “Borschtfest” and this recipe went over very well. I would just use a more flavorful sausage than what I used. Plus, I sliced the beets rather than grated them – gives more substance in the soup.
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This soup has prompted me to write my first review. We have started a yearly “Borschtfest” and this recipe went over very well. I would just use a more flavorful sausage than what I used. Plus, I sliced the beets rather than grated them – gives more substance in the soup.
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This was a good recipe, but with one VERY large omission! This will taste absolutely nothing like Ukrainian borscht without the addition of large amounts of fresh dill weed. The dill is the most stand out taste in borscht (as made in UA.)
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This was a good recipe, but with one VERY large omission! This will taste absolutely nothing like Ukrainian borscht without the addition of large amounts of fresh dill weed. The dill is the most stand out taste in borscht (as made in UA.)
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I didn’t put the pork in it and thought it was rather bland regardless of how much I tried to improve the taste with spices. I will try putting ham or making a broth next time.
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I didn’t put the pork in it and thought it was rather bland regardless of how much I tried to improve the taste with spices. I will try putting ham or making a broth next time.
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It turned out amazing! I made this recipe for 15 people and they all loved it. The only change I made was instead of sausage I used ground beef, and used both green and purple cabbage. I would definitely make this again!
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It turned out amazing! I made this recipe for 15 people and they all loved it. The only change I made was instead of sausage I used ground beef, and used both green and purple cabbage. I would definitely make this again!
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I love this recipe! The only modification I make is to add more sausage for my carnivore friends.
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I love this recipe! The only modification I make is to add more sausage for my carnivore friends.
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This was not good. I followed the recipe exactly and it didn’t taste like anything at all. I wondered when it started with water if stock should be used instead. But, I assumed that all the veggies would flavor the soup. WRONG! I had to do some serious seasoning and added almost a cup of chicken broth powder before it tasted like anything other than water. What a waste.
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This was not good. I followed the recipe exactly and it didn’t taste like anything at all. I wondered when it started with water if stock should be used instead. But, I assumed that all the veggies would flavor the soup. WRONG! I had to do some serious seasoning and added almost a cup of chicken broth powder before it tasted like anything other than water. What a waste.
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I made this at my son’s request he loves beets! It came out very good. I took used dill instead of parsley. I didn’t use any meat and I kept all my veggies in chunks instead of shredding. I also omitted the sugar and used balsamic vinegar instead. It came out excellent!
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I made this at my son’s request he loves beets! It came out very good. I took used dill instead of parsley. I didn’t use any meat and I kept all my veggies in chunks instead of shredding. I also omitted the sugar and used balsamic vinegar instead. It came out excellent!
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This was awesome! I didn’t put in the sausage, or parsley garnish (because I forgot), but it was great, especially with sour cream. It looks really cool because it’s extremely red. It seems pretty healthy and alkalizing as long as you don’t go hog wild on the sour cream. I’m making it again for sure.
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This was awesome! I didn’t put in the sausage, or parsley garnish (because I forgot), but it was great, especially with sour cream. It looks really cool because it’s extremely red. It seems pretty healthy and alkalizing as long as you don’t go hog wild on the sour cream. I’m making it again for sure.
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This is different than the borscht my grandmother from czechoslovakia used to make but just as delicious. I made it without the sausage and added some beef broth in place of the water. It was just delicious.
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This is different than the borscht my grandmother from czechoslovakia used to make but just as delicious. I made it without the sausage and added some beef broth in place of the water. It was just delicious.
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I know it may seem a bit unfair to review a recipe after making changes to it, but I think this recipe is very forgiving in that regard. So, I omitted the sausage and oil, and substituted chicken broth for the water. At the end, in place of the sugar, I poured some apple juice and because we had no parsley or dill, I threw in a bit of cider vinegar to give it a tang. With all of that, we thought it was a very good soup. We ate it cold with sour cream the first day and hot later. It may not be authentic the way I made it, but my husband (who is a dedicated beet hater) gave it a 9 and said he would definately eat it again. Oh, I also quartered and boiled the beets, carrots and potatoes in the broth and just mashed them with a potato masher instead of shredding beforehand, only because it was too much trouble to pull out the food processor. Thanks for the wonderful recipe!
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I know it may seem a bit unfair to review a recipe after making changes to it, but I think this recipe is very forgiving in that regard. So, I omitted the sausage and oil, and substituted chicken broth for the water. At the end, in place of the sugar, I poured some apple juice and because we had no parsley or dill, I threw in a bit of cider vinegar to give it a tang. With all of that, we thought it was a very good soup. We ate it cold with sour cream the first day and hot later. It may not be authentic the way I made it, but my husband (who is a dedicated beet hater) gave it a 9 and said he would definately eat it again. Oh, I also quartered and boiled the beets, carrots and potatoes in the broth and just mashed them with a potato masher instead of shredding beforehand, only because it was too much trouble to pull out the food processor. Thanks for the wonderful recipe!
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This was a delicious soup! Not quite what I expected (it was more tomato-y than I remember), but very hearty and filling. Perfect for our mysteriously rainy day!
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This was a delicious soup! Not quite what I expected (it was more tomato-y than I remember), but very hearty and filling. Perfect for our mysteriously rainy day!
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Beet borscht is one of my all-time favorite soups. I start out with short ribs, braised and then covered with water and simmered for two hours along with a chopped onion, rather than the sausage…I have added sausage to the soup later, but find it a tad fatty for a soup base. Also, I simply cannot make a beet borscht without adding a good 1/4 cup of chopped FRESH dill in the last half hour of cooking time. When I serve this soup, I add about a tablespoon of white vinegar to each bowl and a good dollop of sour cream…sounds weird, I know, but it is to die for, really!
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Beet borscht is one of my all-time favorite soups. I start out with short ribs, braised and then covered with water and simmered for two hours along with a chopped onion, rather than the sausage…I have added sausage to the soup later, but find it a tad fatty for a soup base. Also, I simply cannot make a beet borscht without adding a good 1/4 cup of chopped FRESH dill in the last half hour of cooking time. When I serve this soup, I add about a tablespoon of white vinegar to each bowl and a good dollop of sour cream…sounds weird, I know, but it is to die for, really!
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Very good. I added 3 Tbsp fresh dill instead of the parsley and added an extra beet.
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Very good. I added 3 Tbsp fresh dill instead of the parsley and added an extra beet.
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I followed the recipe but added aged vinegar instead of sugar and used dill instead of parsley as someone suggested. This is a real winner and one I will make again and again! In addition, it is low in fat and high in fiber! This really works with my lifestyle and freezes well too.
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I followed the recipe but added aged vinegar instead of sugar and used dill instead of parsley as someone suggested. This is a real winner and one I will make again and again! In addition, it is low in fat and high in fiber! This really works with my lifestyle and freezes well too.
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I followed the recipe but added aged vinegar instead of sugar and used dill instead of parsley as someone suggested. This is a real winner and one I will make again and again! In addition, it is low in fat and high in fiber! This really works with my lifestyle and freezes well too.
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This was great, but I did make a few changes. I shredded the potatoes and carrots, and left out the sausage. I also added dill and caraway seeds. Even my cabbage-hating son liked it.
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This was great, but I did make a few changes. I shredded the potatoes and carrots, and left out the sausage. I also added dill and caraway seeds. Even my cabbage-hating son liked it.
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The easiest, most successful borscht I have ever made. I ended up doubling the recipe, and not adding the meat. It was awesome! Will definitely use again!
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The easiest, most successful borscht I have ever made. I ended up doubling the recipe, and not adding the meat. It was awesome! Will definitely use again!
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Terrific recipe Patti. This is the first season I’ve grown beets in my garden in Calgary, Alberta, and was trying to figure out what to do with them. I didn’t change a thing except cutting back on the liquid so it became more stew than soup, but it was still mighty tasty. Thanks. 🙂
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Terrific recipe Patti. This is the first season I’ve grown beets in my garden in Calgary, Alberta, and was trying to figure out what to do with them. I didn’t change a thing except cutting back on the liquid so it became more stew than soup, but it was still mighty tasty. Thanks. 🙂
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This is the best soup I ever tasted!!! Absolutely delicious!!!!
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This is the best soup I ever tasted!!! Absolutely delicious!!!!
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Deelicious!! My favorite cabbage soup, I make it slightly different every time but it always turns out excellent. Most authentic. Thanks Patti!!
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Deelicious!! My favorite cabbage soup, I make it slightly different every time but it always turns out excellent. Most authentic. Thanks Patti!!
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Absolutely excellent. My modifications: Hot italian sausage instead of pork sausage chicken stock instead of water double the garlic fresh tomatoes instead of canned fresh yogurt for topping
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Absolutely excellent. My modifications: Hot italian sausage instead of pork sausage chicken stock instead of water double the garlic fresh tomatoes instead of canned fresh yogurt for topping
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Really great recipe. My husband and daughter took a very large pot of this to their church and served almost 50 people who were all raving about it. They loved that they had brought something unique and they had a blast serving it. We set out each serving with a dollop of sour cream and sprinkling of parsley and some crusty bread alongside. Thanks for sharing!
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Really great recipe. My husband and daughter took a very large pot of this to their church and served almost 50 people who were all raving about it. They loved that they had brought something unique and they had a blast serving it. We set out each serving with a dollop of sour cream and sprinkling of parsley and some crusty bread alongside. Thanks for sharing!
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I decided to try the recipe as is instead of trying to combine all of the review comments. I thought it was great! I can’t claim to be a borscht expert, but my husband and I thought it was great. I doubled the recipe in a large pot and it turned out just fine.
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I decided to try the recipe as is instead of trying to combine all of the review comments. I thought it was great! I can’t claim to be a borscht expert, but my husband and I thought it was great. I doubled the recipe in a large pot and it turned out just fine.
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Really really good. I’ve had authentic Russian borscht before and this was fairly close. Not sure I got the seasoning quite right though… I used most of eatmedetroit’s suggestions and my fiance ate 3 bowls… Delicious!
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Really really good. I’ve had authentic Russian borscht before and this was fairly close. Not sure I got the seasoning quite right though… I used most of eatmedetroit’s suggestions and my fiance ate 3 bowls… Delicious!
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I made the vegetarian version(minus sauage!) and it was just as great!
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I made the vegetarian version(minus sauage!) and it was just as great!
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Excellent recipe! I made it just as written and it was delicious – excellent flavor. I was pleased to see that it turned out quite thick – I remember it being a bit watery last time I had it. I served it with dill which I think is key to the flavor, and with pumpernickel bread. It makes a lot – I had quite a bit of leftovers… something to keep in mind when you are trying to figure out how to scale the recipe.
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Excellent recipe! I made it just as written and it was delicious – excellent flavor. I was pleased to see that it turned out quite thick – I remember it being a bit watery last time I had it. I served it with dill which I think is key to the flavor, and with pumpernickel bread. It makes a lot – I had quite a bit of leftovers… something to keep in mind when you are trying to figure out how to scale the recipe.
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Delicious! I used eatmedetroit’s suggested changes and it turned out amazing. Pretty easy to make too, I’m a very unexperienced cook but it turned out pretty much perfect.
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Delicious! I used eatmedetroit’s suggested changes and it turned out amazing. Pretty easy to make too, I’m a very unexperienced cook but it turned out pretty much perfect.
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I don’t give many 5-star ratings (and my husband doesn’t give ANY), but we both love this. Best recipe I’ve come across on this site. I just ate three bowls, and my husband is serving himself a fourth bowl right now. Amazing. I followed the recipe as written but used only 1/2 tsp of sugar rather than a full tsp. It seemed just right to me. Some reviewers recommended using fresh dill rather than parsley. I looove dill, so I gave that a try, and it was very good. That said, my husband and I both prefer it with fresh parsley. Parsley accentuates the complex medley of flavors in the soup rather than blurring/masking them. Next time we will try this without the sausage to see whether we like it as much.
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I don’t give many 5-star ratings (and my husband doesn’t give ANY), but we both love this. Best recipe I’ve come across on this site. I just ate three bowls, and my husband is serving himself a fourth bowl right now. Amazing. I followed the recipe as written but used only 1/2 tsp of sugar rather than a full tsp. It seemed just right to me. Some reviewers recommended using fresh dill rather than parsley. I looove dill, so I gave that a try, and it was very good. That said, my husband and I both prefer it with fresh parsley. Parsley accentuates the complex medley of flavors in the soup rather than blurring/masking them. Next time we will try this without the sausage to see whether we like it as much.
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Delicious!
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Delicious!
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Love this. I was looking for something to do with my beets – I love beet greens, but what to do with the beets…? I tried other recipes and they were ok but no one else ate them. So I tried this, without the meat. I cubed/chopped, rather than shredded since I’m not very good at shredding. I also used chicken stock instead of water and skipped the tomato paste, skipped the sugar, and used stewed tomatoes (2 cans). It was great and was better the next day. I really love when the potatoes fall apart. The soup has great texture. Finally, something to do with the leftovers from my beet greens 🙂 As an aside, I took “cook beets until they lose their color” to mean when the beets color the soup, which for me was about 10 min., when they were also tender.
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Love this. I was looking for something to do with my beets – I love beet greens, but what to do with the beets…? I tried other recipes and they were ok but no one else ate them. So I tried this, without the meat. I cubed/chopped, rather than shredded since I’m not very good at shredding. I also used chicken stock instead of water and skipped the tomato paste, skipped the sugar, and used stewed tomatoes (2 cans). It was great and was better the next day. I really love when the potatoes fall apart. The soup has great texture. Finally, something to do with the leftovers from my beet greens 🙂 As an aside, I took “cook beets until they lose their color” to mean when the beets color the soup, which for me was about 10 min., when they were also tender.
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This was the nicest borscht recipe I’ve ever used. I omited the can of diced tomatos and used leftover diced up garlic sausage instead of the pork sausage. I also used a couple of cups of chicken broth instead of water. It was so good and flavourful.
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This was the nicest borscht recipe I’ve ever used. I omited the can of diced tomatos and used leftover diced up garlic sausage instead of the pork sausage. I also used a couple of cups of chicken broth instead of water. It was so good and flavourful.
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I have never made borscht before, but I was quite happy with the results. The only changes I made was that I omitted the sausage and added a good tablespoon of fresh dill. While grating the beets felt like a lot of messy work, I think it’s a lot faster than other recipes which require you to boil them for an hour.
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I have never made borscht before, but I was quite happy with the results. The only changes I made was that I omitted the sausage and added a good tablespoon of fresh dill. While grating the beets felt like a lot of messy work, I think it’s a lot faster than other recipes which require you to boil them for an hour.
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Loved this. It’s a great way to use a lot of root vegetables that may be sitting around in your fridge/pantry. I’m not sure if this goes against the rules of what makes a borscht, but I added a little vinegar to taste, and found that it added a nice element to the soup.
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Loved this. It’s a great way to use a lot of root vegetables that may be sitting around in your fridge/pantry. I’m not sure if this goes against the rules of what makes a borscht, but I added a little vinegar to taste, and found that it added a nice element to the soup.
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im from ukraine and like it my grandma always makes it
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im from ukraine and like it my grandma always makes it
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I omitted the meat. This soup is a nutritional powerhouse with a wealth of antioxidants! Don’t forget the sour cream!
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I omitted the meat. This soup is a nutritional powerhouse with a wealth of antioxidants! Don’t forget the sour cream!
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Good soup! I have only had Borscht once before trying this recipe so I cannot comment on its’ authentic-ness.
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Good soup! I have only had Borscht once before trying this recipe so I cannot comment on its’ authentic-ness.
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Awesome! I think I might try adding more beets next time but this was really good!!!!
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Awesome! I think I might try adding more beets next time but this was really good!!!!
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This recipe was FANTASTIC! I substituted ground turkey the sausage and used fat-free sour cream. I also added about 1/4 cup fresh lemon juice and maybe a tablespoon balsamic vinegar. VERY YUMMY!
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This recipe was FANTASTIC! I substituted ground turkey the sausage and used fat-free sour cream. I also added about 1/4 cup fresh lemon juice and maybe a tablespoon balsamic vinegar. VERY YUMMY!
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