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This was a fantastic recipe. I added 1/2 and 1/2 at the end instead of sour cream -- delish!
This turned out great! Made it for a Russian themed party and it was a hit. Will make again for sure! I did add an extra potato and carrot, and left out the green pepper because I forgot to buy it when I was at the store. Still yummy!!
This was fantastic borscht. I made a few changes: added 1 cup diced celery to the onions, used a whole can of tomato paste, used vegetable stock instead of chicken, used half a red cabbage, omitted the bell pepper, and used juice of a whole lemon. M-mmm, delicious! Thanks, Chef #809940 and Chef Roza at The Russian Palace Restaurant, my Polish grandmother would have loved this version.
I thought it was good, but hubby didn't like it - hence the 4 stars. Neither of us are familiar with borscht, so maybe that was the problem. I felt it lacked a certain richness. I'm pretty certain it was the lack of meat. (You certainly can't call me a vegan.) I did substitute a red bell pepper for the green pepper, so maybe that made a difference. I blended a batch of the leftovers and will try it chilled. We'll see . . .
I have never made borscht before but I thought I would give it a try. I'm so glad I did, it was wonderful. My six year old gobbled it up and asked for more. Thanks so much for such a great recipe.
I am a Russian woman.I think it is best recipe.