6 Reviews of Uncle Bill's Russian/Doukhobour Borscht

From: KITTENCAL

On Jul 18, 2005

Wonderful borscht Uncle Bill, I too made some changes, I used half beef broth and half water, and also added some chopped cooked sirloin steak, I only added in a few teaspoons of dried dill, and I made a few other changes also. I made this to freeze in 2-cup containers, as this recipe makes a lot of soup, but ended up by eating just about half, my DH loved this soup! thanks for posting this winning recipe Uncle Bill, this is a keeper!...Kitten

From: poeker

On Apr 18, 2004

I served this recipe to some vegetarian guests we had over for dinner. I must say the prep time for this recipe is very intense and requires a lot of time to prepare. It was very exciting for all of us to have Borscht considering we had only had it a few times, from a woman that was from Russia. From what we can remember it was beet bright red and had a wonderful taste with not many ingredients. This soup was more like a vegetable soup that had a light red tint. The taste was good but just too rich to have an entire bowl. We decieded we were going to call it vegetable soup because it didn't remind us of the Borscht we had in the past.

From: Arabannie

On Feb 18, 2003

Now this is real Doukhobor borscht except for the cauliflour.PROPER!

From: JeanieofBC

On May 10, 2008

This is similar to "traditional" Doukhobour borscht. I ommited the cauliflower, onions, lemon juice and peppers. I used 1 cup of butter (total) and 1 cup of cream. I sauted fresh dill with the canned tomatoes. Serve with diced green onions, cheddar cheese, dill and freshly ground black pepper. Please note: This recipe will not fit in a standard size large pot. I had to use two. I think I'll half it next time.

From: verybaddmom

On Oct 26, 2009

This is a great traditional Doukhobor borscht. Its rich and delish and has just the right flavor, the peppers and cauliflower add just the right touch. For those of you looking for a bright red Russian borscht, obviously this isn't for you. If you want the pale, cabbagey borscht that is famous in the Grand Forks region of BC Canada, then you're at the right page. I've made this recipe four or five times now, and have learned not to deviate from how its written. its a lot of work, a lot of mess, a lot of prep and A LOT of Soup! regardless of how much you think it makes, it won't last long and what you do get into the freezer will eventually thaw out beautifully. I often get together with my sister, and we make a pot together, sharing the duties of chopping veggies and so on, then splitting the pot when we're done. We use my grandmother's biggest stock pot, and it just fits if we don't let it bubble too much towards the end. Thanks Uncle Bill for the great recipe!

From: RochelleS

On Dec 27, 2006