Russian Cabbage Borscht

Page 27

Cuisine: Russian | Course Type: Soups and Stews

(4 reviews)

View photos (1)

Tags:

Recipe Review

YUM! I have never before prepared Borscht, but I decided to try it today to make soup in a color fitting for Valentine's day.
I loved the mix of different vegetables, and the beet definitely gave it that dark red color I was looking for.
The only deviation I made in the recipe is that the vegetables were still pretty chunky after the full cooking time. I cooked it an additional 15 minutes, and then took a coarse potato masher to it to break up the slices of beet.
This rating is based on two votes of 5 and two vote of 3, which revealed this to be an adult-friendly dish.

(3) useful  

Comments

Login or register to add your own comments.