A rustic and hearty Eastern European classic originating from the Ukraine with beetroot, potatoes and lentils. A wholesome soup for vegetarian diets and gentle on the budget too.
Absolutely delicious! I blended mine, as I prefer thick, smoother soup. The colour was like red velvet cake, so I called it red velvet soup! - 17 Sep 2013
A wonderful Borscht. I tweaked it by using vegetable stock instead of water & the flavour was excellent. - 08 Sep 2015
I like to boil beets first separately. And start with frying carrot and onion then pour water, always. - 13 Jun 2018 (Review from Allrecipes US | Canada)