Summer Borscht
Show: Barefoot Contessa
Episode: Working Lunch
Rate This RecipeRead users' reviews (41)
- Recipe categories: Dairy, Meat, Vegetables, Cucumber, Onion, Beets,
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- ratings & reviews(41)
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Average Rating:
Total Reviews: 41
Showing 11-20 of 41
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By meetwo2
on January 14, 2011
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Two things... Vegetarians dont use chicken stock! Borscht is a soup that is served HOT!!!! not cold. Svekolnik is served cold. get the facts straight before you try to make something, you may just offend someone!
By capecoddp_11713769
on October 19, 2010
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Love this soup. I always use canned beets and it is great. The seasonings are perfect. Everyone loved it, except the few who would not eat a beet if you paid them. My family always ate beet soup but Ina's recipe is over the top.
By Linday
Queens Blv, NY
on September 24, 2010
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Very tasty and gets better the next day and the day after. Ina's recipe is the vegetarian way of eating borscht.
By anktaylor85_131...
on September 22, 2010
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This might taste good, but, please, stop calling it BORSCHT! Call it beet soup, or red soup, or cold summer soup, whatever, but not that!!! I'm Russian, my grandpa is Jewish and my grandma is Ukrainian - I know the real recipe for borscht! Believe me, it's much more complicated, time consuming, 20-ingredients dish! You spend at least 3-4 hours to cook it! Go to Russian/Ukrainian/Polish cooking web-sites and you'll find the real one.
And for soup with a lot of beets we have other name "Svekolnik" ("Svekla" means "beet" in Russian.
By casci.sandra_13...
Colts Neck, 70
on September 15, 2010
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I made this recipe exactly as written and we absolutely loved it. I added lots of fresh dill. This is a definite keeper.
By tracyleeflynn_2...
astoria, NY
on July 06, 2010
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A few people have commented that this soup is a little too rich. I substituted low-fat sour cream and low-fat yogurt for the "whole" versions in the recipe. It came out a little watery, so I took an immersion blender to the bowl and pureed a small portion of it to thicken it up. The result was perfectly delicious and much more healthful than the original recipe. (Each serving is only about 5 Weight Watchers points when you make these substitutions.
And it's the color of Pepto on crack. Which I love.
I will definitely make this again.
By amanda_12774943
Flourtown, 78
on April 16, 2010
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The taste of this soup is fantastic. Everything works so nicely together--the beets, dill, cucumbers. I didn't find it too rich at all and thought it was quite refreshing. I'll definitely make this again. Thanks, Ina, for another winner.
By dina_fenko_10017467
Aurora, CO
on February 03, 2010
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I love all of her recipes, but this is not hers. And in addition this is not a recipe for a real borscht
By indrukas_12326250
Naperville, 52
on November 15, 2009
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This is not an authentic idea of Ina's. This particular dish has been a traditional Lithuanian soup for ages!!! Soup is delicious, but yet not Ina's.
By jwalter881_9490968
West Chester, PA
on September 17, 2009
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I grew up with a less sweet version of summer borscht from my non-Jewish Russian grandmother (I have never tasted a Jewish version that was not too sweet for my tastes. That being said, except for the yogurt and the type of acids used, the ingredients are similar and a nice reminder of a childhood dish.
After making Ina's version, I adjusted the ingredients according to my childhood memories and had a wonderful soup at the end.