Its very handy for a quick meal. I hope you try our borscht recipe and try it soon. That’s so great! Thank you so much for sharing this great recipe. I will definitely try. Nice recipe but in classical version you don’t put celery, bell pepper and you put chicken leg with bone in or beef with bone in. I am going to make this and also make draniki without the meat to go with it Great tip! Serve with a dollop of sour cream or real mayo. I hope you love this recipe. I hope you love it! With all respect – it’s not the Borscht… It’s some sort of weird variation or interpretation of the Borscht.. but defiantly not Classic Borscht, no way I can agree with this. I am tempted to sautée everything with the beets in the beginning, to save work and an extra dirty pan! I made up your recipe, used home-cooked beets from my freezer, and added cabbage. I’m so glad you enjoyed it, Stephanie! I made 2 pots in 2 days. I’ve made this recipe close to 10 times now so I thought it’s about time I said thank you Natasha’s borsch recipe has become my staple recipe. Today, the word “borsch” conjures up a mental image of dark red soup made from beetroot and cabbage. I make it for health so I use low sodium stock, no salt tomato paste, add cabbage and black/red kidney beans for protein and fiber, thick greek yogurt to top. I grew up eating this soup and it is still my favorite! Hi Alison, I recall having that experience once when I had really bland beets. If you cut the onion without cutting the onion root you can avoid setting off that enzyme that causes the burning I hope this has helped & thanks again for your great food blog. And completely different starting by having home made broth boiled for hours from bones. It’s best to have all of the ingredients prepped and ready to go which makes this soup super easy and care free. Chewing gum while cutting onions works every time. A tip on the onions: Before cutting an onion, slice off the ends and peel it then soak in cold water for 30 minutes before slicing and there won’t be any tears. And put and wrap in pieces of foil. I think it’s different regions. I’m so glad you enjoyed this recipe! That’s just awesome! Thank you for sharing the amazing recipe! 4) Triple the dill. Please share with us how it goes! Yum! hold a stick of celery or carrot between you back teeth, hold firm while chopping. We put the soup over leftover stuffing which sounds weird but was very good. Hi thank you for the video. Thanks for the recipe ! Borscht is one of my all-time favourites. I loved it but for some reason, it took me soooooo long. I have one one really enormous beet. soup bones, wi… Sep 18, 2016 - The Ukrainians made borsch, and the Mennonites of the Ukraine borrowed the soup but substituted cabbage as the main ingredient rather than beets, and called it Borscht. Thank you for sharing your family version with us, Terri! Loved the soup. He says it’s the best he’s ever had Thanks so much for sharing your delicious recipe! January 2020. I’m so glad you enjoyed this recipe! I used 4 cups chicken broth, 2 cups of vegetable broth and 2 cups water. 2) Fennel bulb instead of celery Thank you for sharing that with us! That’s awesome Angela! Sounds like this is one of your favorites! These dumplings can be eaten savoury or sweet, stuffed with potato and cheese or sauerkraut and mushrooms — or served as a dessert with fruit filling and a sprinkling of sugar. Made it tonight. Put the stock and vinegar in a large pan and bring to the boil. I do continue to make the original recipe that uses cabbage, dark kidney beans and lemon juice. My new favorite guilty pleasure!!!! I’m making it tomorrow. Yes! Simmer for 15 minutes or until the vegetables are soft. Do you love that dollop of sour cream at the end or the flavor that real mayo adds to borscht? Which is it? I grew up eating borscht and this one is exactly like my Mom made. I followed the recipe except used low-sodium Veg broth (2c) and 2c water & veg stock powder. It’s probably more than three medium beets. Thank you for sharing that with me and yes the gloves make cleanup a breeze especially when working with beets. Definitely season to taste at the end and make sure not to skip all of the final touch seasonings at the end which can make or break a soup. 4 cups unsalted chicken stock. . Hi, it could be due to the low sodium vegetable broth which can have less depth of flavor than a chicken stock and probably would have needed more seasonings. Would you have a cold version. Can you tell me in weight how much beet you use in this recipe? It sounds like I need to stock a pack of gum in my kitchen drawer. This version keeps better because it is a meatless version but doesn’t lack in flavor because it uses good quality chicken broth. Method. I hope this is helpful! I tried to peel with dish washing gloves that were a little too large and was much harder on smaller beets. I haven’t tried sauteeing it all in the beginning but that may work. And also I added turnips because I got some on special. I’ll have to give that a try! I love it! I’m so happy you enjoyed that Oleksii! Read more comments/reviewsAdd comment/review. Enjoy. Borscht 2 lbs. It is quite a healthy soup full of good-for-you vegetables like beets, cabbage, carrots, and onion. This looks amazing! I hope you love this recipe. Sour cream is definitely the popular choice. Thank you so much for sharing that. Hi Ezgi, I’m so glad you loved the borscht recipe! I know is they started immigrating to Canada in the early 1800’s. Thanks for trying out this recipe, I am glad you loved it! Great recipe. My borscht recipe is by no means the most ‘authentic’ way to make this soup, it’s simply my version of the hearty beet soup. That sounds delicious! I am about to make a big batch tomorrow to can. 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