Winter Borscht

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Simple and delicious. Beets made it sweet and satisfying. Sun chokes for potatoes and I added an onion by mistake while browning about 250g of chuck eye beef cut into thin bite sized pieces. It's a recipe that inspires creativity

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I made this for my wife's 44th birthday. She loved the borscht we had in St. Petersburg Russia, years ago, so we compared this to the real deal. This recipe measured right up. I recommend a few modifications: add string cut carrots and some diced, fully browned, beef to the soup. I pureed about 3/4 of the soup once it was fully cooked. A dollup of sour cream is a must. ENJOY!!

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I substituted vegetable broth for the beef broth and added a dollup of sour cream to my bowl of soup. It was absolutely delicious...and EASY! I did not need to add any extra salt to the recipe because the broth was salty enough. I personally loved the red wine vinegar in the recipe. This is definitely a recipe I will make again and share with friends and family! YUMMY!!

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We made this according to the 5fix recipe with red wine vinegar. Next time we will substitute white distilled vinegar. The 5fix called to add potatoes with the beets and later add the cabbage. The potatoes were overcooked, while the cabbage was undercooked. Next time we will add the beets and cabbage first and cook until just tender THEN add the potatoes.

Crème Fraîche is a must as a topper, sour cream would be good too.

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I prefer to puree the borscht with an imersion blender to get a smoother texture. My Polish grandmother made tiny meat fill pirogi to serve in the soup. Store-bought mini tortalini or ravioli work very well. It just isn't borscht without the dollop of sour cream.

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One word: YUMBA!!!!! This is the easiest, most delicious soup ever! There is nothing in this recipe to change, it is perfect! I paired it with a beef weck sandwich and used the soup's broth for dipping. This will definitely be a permanent cool weather staple. Thank you!!

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My Mom (polish from Galacia makes the perfect borscht, but this is pretty good. My family would tweak this: Mom would use something called sour salt instead of the vinegar (but the vinegar is good. If u want it heartier, Mom would add left over shredded pot roast or brisket to the soup or sauté small chunks of beef chuck roast first, then proceed w/the rest of the recipe. We would always garnish this w/a dollop of sour cream, but this is a personal choice. It sounds weird, but the sour cream is fantastic in this soup.

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I reserve 5 stars for recipes that make my eyes roll back in my head. But this borscht is VERY good. My hubby and I both enjoyed it tremendously, even tho I accidentally only bought 3 beets instead of 4. I also added a TB of sugar to smooth out the flavor a little, a nice counterbalance to the red wine vinegar. Serve with crusty French bread (would the Russians think that was sacreligious?! and it was a completely satisfying and delicious, comfy wintertime meal.