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This was a wonderful, wonderful borscht! I made it with a combination of red and golden beets. The combination of the root vegetables with the sweet and sour tomato broth seasoned with dill and garlic could not have been more delightful. I must admit I omitted the dried porcini mushrooms; also, I wasn't sure how much dill constituted a bunch, so I did that to my own taste. Since then I've been recommending this one, so hopefully it will be getting all the recognition it deserves.
Yum!!!! Though I like chicken in mine, the vegie way was very good. I used two big beets (about the size of a small honeydew each) Never too buch beet JMHO. it was also very close to the same way my Oksanka makes it. This christmas I will get to taste real Borsch as I am told, for I will be in Lutsk having Babuska Grabovets' Borsch. Then I guess I will be able to judge.
This is a great borscht. The flavour was wonderful and this recipe is the closest to the original as we've found. I did omit using the porcini mushroom soaking liquid, as that is just a personal thing with me. Everything else was done as the recipe stated. Thank you for the great recipe.
fyi: borscht is traditionally beet soup.
It had too many beets in it, but I think it might be ok if you cut the number of beets in half.