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Added April 04, 2011 | Recipe #452985
Showing 1-2 of 2
on January 11, 2013
Certainly not a borscht aficionada. In fact this is probably the first time I've ever REALLY made it. Do use a large pot. Next time I will have to use a stock pot as it didn't totally fit in my dutch oven. I browned the beef and onion and added all the veggies and only had room for 6 cups of stock. However hubby likes his soup not to be very "brothy" so maybe it's better this way. I found I had to add quite a bit of salt, but the broth I used was unsalted. I skipped the vinegar, as I didn't want the soup to have a pickled beet flavor. I like beets, but not tangy like that. It's simmering on the stove top now. I plan to serve it with dollops of mayo (no sour cream around) and crackers. I'll let you know how it turns out. 01/11/13 -Sorry it took me a while to get back, but we loved it. I just finished off the leftovers for lunch today, I liked it with the mayo and crackers, just crackers, and even just straight up. Thanks for the great recipe. We got about 6 main dish servings out of it, but mine was a little short on broth. Any suggestion on removing the beet stains from your hands, especially around the nails?people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on April 15, 2012
Wonderful borscht recipe! Tastes like the one my dad used to make except for the meat. I've been looking for a good borscht recipe for ages but didn't find one with meat that seemed right. This hits the spot, will mak it again often! Thanks for sharing :)people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (467 g)
Servings Per Recipe: 10