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Second try at borscht. This recipe was excellent. I will make it again. First time I was winging it and made the crazy decision to pressure can it. Was a soggy mess and tasted muddled like Campbell’s soup, worst of all the ruby red color disappeared! I’m guessing this is why you don’t see canned borscht on the shelves. Made as much as you really plan on having and store up to a week. Don’t waste time between cooking and storing to avoid contamination. Reheat well!
Love it. I make it for Russian and Ukrainian friends.
I just had to chime in now and say I have been making this recipe for a few years now with my fall garden harvest. For me this harkens colder temperatures much like pumpkin spice lattes and chili does for others . This recipe calls to my Pollock soul (and I appreciate it because I never had a Polish relative to teach me)!
I can’t STAND beets. They are in my top five worst foods ever. But my kid was begging for borscht and so I tried this recipe. First of all, you don’t taste the beets at all, but it has a pretty color. Second, the recipe is really good! The dill gives it a great flavor with the vegetable mixture. I’d definitely make this again.
Great recipe! Very flavourful. I prefer my vegetables cut smaller so I cube the poatoes and onions into small pieces and grate the beets and carrots. Aunt B
Only problem is, it’s not kosher for our Jewish friends, whose scripture forbids meat and dairy being used together. To this non-kosher guy, it looks delish, though.
I think the only dairy here is sour cream which is mainly just optional garnish. This soup is amazing without sour cream. Haven’t tried this recipe exactly but I make borsch all the time. Not everyone eats with sour cream.
I can’t stop making this stuff. It’s DELICIOUS!!! I’ve gone from a long life of never eating beets to being addicted. I’m on about my 20th pot since winter. I’m eating a bowl right now. I omit the dill and salt and keep the oil and fat. GREAT RECIPE.
I lived in Russia for a few years as a young man and love making borsch for my loved ones. Thank you for the recipe.
You’re very welcome Scott! Glad to know another borscht lover.
Very authentic – thanks
I’ve made few Borscht recipes this one I liked the least because it was way too sweet
I used ground beef because I prefer it and I added 2 TBSP sugar and 2 bay leaves that I saw on another borscht recipe. It was probably the most delicious soup I have ever made. YUM!!!
This is delicious!!! I had never had it before, now I’m hooked.
I’ve been making borscht for 20 years, always amazed at the many veriaties of recipes I come across, yet have never thought to roast the veggies first. Wow! What a great idea it really brings out the flavors. I followed your recipe with only a touch of creamed horseradish added to the meat. So very good thank you!
I’m so glad you liked it Christian! Yes, roasting the veggies brings out more flavor.
It’s says better made a day before… How do You recommend We reheat It? Have you ever made with a crockpot?
Hi Christina, I usually just reheat it on the stovetop. I haven’t made it with a slow cooker yet.
Thanks. I was wondering the same..
Has anyone tried freezing this delicious soup? If so, do the potatoes come out fine, or were they mealy?
I don’t think it is a good idea to freeze it, potatoes will be awful. But you can scoop out potatoes and freeze it. When you use it later you can add freshly cooked potatoes ( but make sure you let it stay for a while so it absorbs the taste of the borsh)
I freeze soups ALL the time. I make big batches specifically to freeze and have on hand all winter. Potatoes, suspended in a liquid, freeze just as well as anything else. In all of my 40 years of cooking, I’ve never encountered a mealy potato in any of the many varieties of soups I’ve frozen. Not one has ever come out “awful.”
Thank you for a gorgeous recipe. I enjoyed it very much and couldn’t get enough of the soup!
I never properly thanked you.I’ve been using this recipe for years. It’s simple, authentic, and delicious. Thank you so much for sharing it with us.
Thank you Kat! I’m so glad you like it!
Borscht has definitely become one of my favourite soups, also great when you freeze some to eat later. I recently made a bet with a Russian friend (who happens to also be a chef) about who’s borscht would be better. So we had an impartial friend try both. In then end she amalgamated the two recipes, so I guess in a way we both won. My recipe is similar to this but without the beef and without all the skimming and whatnot, and the my friend’s version adds cream and a little grated parsnip.
Made this yesterday. I was abit apprehensive at first because the process seemed so simple, it doesnt have spices or anything. But I made it and it turned out to be very nice.
It definitely tastes better the next day!