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This recipe is nothing short of a symphony in a pot. WoW!
I had this kind of Borscht in the Village/Manhattan and was unable to duplicate it.
THIS IS IT!
The only change I would make is to brown the beef first. The chemical reaction makes
the beef more flavorful.
I literally, drank a cup of the broth. Sheer heaven. I was concerned about the two lemons and bunch of dill. Worried for nothing. The flavors meshed exquisitely.
To make it more of a meal, on the third day, I added freshly cooked rice.
My daughter is already asking me to make another batch.
Bravo to you, AniSarit.
This recipe is a keeper, for sure. Thank you very much :)

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nyneelie February 13, 2012

This sounded like the perfect thing to make for a cool fall weekend, especially since I've had a head cold all week. It's simple enough to make, even with peeling those messy beets! This was delicious, and it's helping me get back to health. I used about 2 lbs chuck, and one marrow bone, which gave the borscht a lovely depth. I'm going to have another bowl right now, because my mouth is watering just writing about it. thanks Sarit! Kirby

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Kirby November 11, 2007

I loved this recipe so much, I registered with food.com simply so I could write a review and say thanks, Ani Sarit! I didn't have beef on hand so used a couple of cups of chicken broth for flavor (but after tasting the finished product I don't know that I would have missed it,) and left out the potatoes. Mmmmmm. So easy, so healthy!

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From the Farm June 26, 2012

I just made this and the only thing I added was a couple of Tablespoons of sugar and some salt.
Also no potatoes or rice. Muy Bueno!!! Thanks for sharing.

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Buckendahl June 13, 2011
Authentic Russian/Ukrainian Borscht