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Summer Borscht Recipe

Summer Borscht

Show: Barefoot Contessa

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (41)

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Average Rating:

Total Reviews: 41

Showing 1-10 of 41

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  • on January 01, 2013

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    Delicious not a borsht. Too creamy.

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  • on July 03, 2012

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    This is absolutely delicious. Who cares what it is called. Too thick? I did not find this a thick soup. The only change I made was to omit the sugar altogether after reading the reviews. The beets made it sweet enough. It is so refreshing.

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  • on August 23, 2011

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    Went to the farmer's market and bought some beets. Thanks to Ina for a wonderful summer soup! For lars18; I am vegetarian and just found a veggie stock base that actually tastes GOOD, it's called "Better than Broth" and has wonderful flavor. I made the soup but did cut back on the sugar, the resulting taste was fantastic!!! Doesn't matter what you call it, can't "beet" the amazing flavors.

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  • on July 23, 2011

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    Made this recipe today & had it for dinner tonight, a HOT 90+ summer evening. Love this chunky summer soup. I had 6 beets that needed to be used so I increased the recipe by 1 beet. Instead of onions, I used chives. Will definately make this Borscht again this summer & share the recipe with my friends.

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  • on July 20, 2011

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    I have not yet made this recipe, but would like to make it vegetarian and eliminate the chicken stock. Would you use water or more beet liquid. I don't like vegetable broth, most are too sweet.

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  • on July 20, 2011

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    All this palaver about 'real' borscht is silly. I lived for many years in Russia, and I assure you that there are as many 'real' recipes for borscht as there are grandmothers in Russia and Ukraine. It's like 'real' recipes for chili. Hot/cold, with beets/without, with meat/without, cabbage/no cabbage -- it can all be called borscht. And yes, there are plenty of restaurants in Moscow that feature 'cold borscht' on their menus. Personally, I found Ina's borscht a little too sweet, but that was easy to remedy. I now have another 'Borscht' recipe to add to my recipe box.

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  • on July 07, 2011

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    Well said. I also loved this recipe. Excellent for hot summer days!

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  • on June 24, 2011

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    First, I have to say to some of the reviewers here...Get off your freakin' high horse! No one cares if Ina uses the word "borscht" in the recipe's name. Many of us just want a variant of borscht, and I for one am thrilled to have found this version by typing the keyword "borscht." Who is going to use the search word, Svekelnik?  My parents are from Italy, and not only is it refreshing to try new versions of old Italian dishes, but only a fool would be insulted that the recipe's creator still uses the names, "bolognase or "cacciatore" or whatever when  it's not precisely authentic to a particular region. The ratings are not meant as a litmus test for authenticity, they tell users whether it TASTES GOOD! Stop skewing the ratings! With that said, I absolutely loved this recipe for BORSCHT.

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  • on June 16, 2011

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    It's great cold soup, no matter how many opinions there are on what it should actually be called. And the color is OUTRAGEOUS! So pretty in small white bowls.

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  • on May 23, 2011

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    I wasn't sure that I would like this recipe as I am used to the "warm-season" beef broth traditional-style borscht. I was pleasantly surprised how good this cold version was. It was very easy to prepare and the flavors of the cucumber, beets, dill, and onion went very well together. I wouldn't change a thing!

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