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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?

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berry271 January 11, 2013

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 :)

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Mia in Germany April 15, 2012
Mom's Borscht