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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.
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!
I would reserve all of the dill until serving time. High heat destroys the flavor of dill, so it’s best added at the last moment. It’s even better if you add dill after you kill the heat, then let the soup sit in the fridge for a day and allow the dill to infuse the soup with its flavor. That extra day to allow the flavors to meld makes a huge difference with any soup.
I thought the same.
I first ate borsch when as a teenager, my family was invited to dinner by a Ukranian family. Back then, I wasn’t yet interested in recipes — but, I’ve never forgotten how wonderful the beet borsch was! However, I seem to remember that their borsch was creamed, but have seen no recipes for creamed. Are there any?
I do believe the sour cream will provide that creaminess (put a dollop in bowl just before serving).
There’s also a “white” version of borscht. Both very delicious.
I love seeing so many different borscht recipes. I grew up in the upper Midwest in an area with a lot of Mennonite/Hutterite influence, and our “borscht” doesn’t include beets at all!
Between the late 1700s and late 1800s, a group of Mennonites (actually of German descent) lived in what is now the modern-day Ukraine. While they largely maintained their German language and traditions, they picked up on various elements of Russian cuisine. In the late 19th century, they moved to the north-central US and central Canada, and they brought their love of hearty, delicious food with them.
Our borscht is based on a rich, beefy broth from boiling beef bones. It includes cabbage, carrots, potatoes, onions, and lots and lots of tomatoes. I have actually never had borscht with beets! It can be served many different ways and with many different seasonings. I like serving it with lots of fresh dill and a splash of heavy cream. It’s tasty and nutritious no matter how you prepare it.
Can you make this without adding the red wine vinegar or can u use a sub of some sort?
Try using some other vinegar, such as cider vinegar. ~Elise
What a great resource. My home grown beetroot is boiling as I type – I decided to look for a recipe AFTER I’d put them on the fire.
As I suspected from my own experience of arguments among the Lithanians, Latvians, Russians and Ukranians in our Yorkshire street there is no one ‘authentic’ recipe so mine will be as good as anyone else’s :-)
And what marvellous websites from other readers, although I’m passionate about food I haven’t a food-dedicated website but I’m going to come back to these time and time again. It seems to me that one doesn’t need any other reference for any recipe.
i made this for the first time and it came out fantastic even better than my mother-in-laws! I followed the recipe quite closely. However I used beef neck instead (and marinated it for 1 night), and chicken stock for the second 4 cups of broth. I can’t wait until it cools down so i can top it with cucumber, hard boiled egg, dill, and sour cream.
I’ve tried a couple borscht recipes lately, and this one is hands down the best! My husband isn’t very keen on the idea of “soup for dinner” but this one keeps him coming back for seconds, with continuous compliments to the cook. :) Hearty and tasty! Thank you!
In a magnificent resturant in Russia I had Borscht for the first time. Wow ! good. I have tired recipes but the one that tasted closest to the one I had in Russia had carraway seeds in it. Try that rather than dill, it really goes well with this.
Great idea Ruthi, thank you!
The only time I ever had borscht before was in Moscow, and it was so good I decided to try it again with this recipe. This was even better! One of my college age boys had a friend here – he said if I cook like this all the time he’s going to set up a tent in the backyard and live here.
We used this recipe as inspiration for our dinner night before last. YUM!! And it’s true– even better the next day!!