Russian Borscht

From: UmmBinat

On May 27, 2009

I found this soup kind of bland and I was eating it the next day. I added a bay leaf and a little bit of dried marjoram as I didnt have any oregano like another reviewer suggested. I used part of a huge red cabbage and homemade beef stock, and olive oil in replacement of butter to be dairy free. I dont expect I will make this again and if I want a Borscht I will look for another recipe.

From: Chef #1006007

On Mar 30, 2009

I made this borscht during this past winter and wow, was it ever delicious. I wanted to make some easy recipes to celebrate my Polish/Russian heritage and this was a great way to start. It was easy and saved well. I used red onion and red cabbage to really intensify the color of the borscht. I served this with some sour cream I blended with lemon juice and fresh dill, as well as potato pancakes. Thanks for the fabulous recipe.

From: BAM2780

On Mar 6, 2009

This was delicious. I was impressed at how hearty it was w/o meat. I did modify the ingredients to match what I had. I did not have cabbage, but I added chopped cauliflower and grated potato. I also added oregano, bay leaves and dill as embuggy suggested. I didn't have any sour cream, but I added a teaspoon of cream cheese to each serving. I'm excited to try the leftovers tomorrow! Thanks again.

From: Orfe_The_Obstinant

On Feb 9, 2009

I love this recipe for its simplicity, great taste, and the fact that it's pretty much impossible to screw up. I don't worry much about measuring how much veg I put in it, I just keep stirring until it all cooks down (which takes longer than specified below, usually 40m to really get the cabbage tender, though that's probably because I put a lot more in). I make this often and from scratch with beef bullion instead of canned...makes my whole house smell amazing! Also fabulous with a heavy pumpernickel bread & butter.