About this recipe: A delicious and comforting beetroot, cabbage and tomato soup with tender chunks of beef. Serve with a dollop of soured cream.
This is a very good borscht, my ukrainian grandmother used to make hers with beef, this one is very similar. The only change I made was using fresh dill instead of dried, and adding chopped flat leaf parsley just before serving. - 09 Nov 2009 (Review from Allrecipes US | Canada)
I liked this recipe, but will make a few changes the next time I cook it. I will add less vinegar - I personally found the flavor a bit overpowering. I found I needed almost 5 cups of broth to cover all the ingredients (once I had added the cabbage) and that the 30 minutes of cooking time on HI at the end wasn't nearly enough to cook the cabbage to the consistency that I prefer. In the future, I will add the cabbage quite a bit earlier. Otherwise I think this is a wonderful, savory borscht. - 02 Dec 2009 (Review from Allrecipes US | Canada)
I love beets and was looking forward to this stew. It looks pretty, I guess there is a disconnect between the look and the taste. I kept wanting to taste the beets and all I tasted was the tomato paste. Next time, I will leave out the tomato paste. - 30 Dec 2010 (Review from Allrecipes US | Canada)