This is a delicious borscht recipe that is richly flavoured with a pork stock made from pork ribs. The addition of soured cream results in a creamy, hearty borscht that is a meal in itself with some crusty bread.
If you don't like the sweetness of the juice from the jarred beetroot, use the same amount of chicken, beef or vegetable stock instead.
Good and simple. Since I vegetarianized this, I used textured soy and two 'beef' bullion. Also added one carrot and two stalks of celery. I would recommend serving with a dollop of sour cream on top. Also, save yourself the dishes and use only one pot- add ingredients in this order: celery, carrots, potatoes, then beets so that they are all equally as soft. Borscht shouldn't feel chunky, but rather melt in your mouth. - 02 Oct 2008 (Review from Allrecipes US | Canada)
I love borscht, I am originally from Ukraine where borscht is all you eat! - 15 Nov 2010 (Review from Allrecipes US | Canada)
you have to enjoy the flavor of beets, but this is an outstanding dish. - 03 Jul 2008 (Review from Allrecipes US | Canada)