About this recipe: A delicious vegetarian soup, made by simmering together beetroots, cabbage, mushrooms, carrots, celery, potatoes and kidney beans. Serve with a dollop of soured cream.
I didn't add as much water as called for, also didn't read the directions carefully enough and chucked out the beet water AND the kidney bean juice. It still turned out deliciously purple. Very hearty and a great way to use up the veggies coming out of the garden right now. I didn't have cabbage, so I substituted kale. This recipe could easily be made vegan by using vegetable oil instead of butter and using a vegan sour cream substitute. UPDATE 14.7.2012 - my beet greens were still nice, so I threw those in too at the end with the kale. Everything was fresh from the garden except the mushrooms and beans, so no bouillion cube needed - 26 Sep 2010 (Review from Allrecipes US | Canada)
If you have made Borscht the traditional way before just boiling the veggies I have to say that cooking the veggies in the dill makes a huge difference in the flavour of the soup. Skip the Boulioun It is not needed. I also skipped the kidney beans as I found that odd. I also used 4 cups of water instead of 6 when adding the second batch of water this made for a better flavour - 02 Mar 2011 (Review from Allrecipes US | Canada)
fantastic beet soup. I used red cabbage instead and it was wonderful in color and taste. - 16 Jan 2011 (Review from Allrecipes US | Canada)