About this recipe: This takes some time, but is well worth the effort. I use a food processor. It is a hearty soup, great on a cold winter night. Serve hot, topped with soured cream.
amazing!!! - 03 Dec 2015
- Rated on - 07 Nov 2015
This Borscht is pretty good, but it could use some modifications. As the other reviewers suggested, a few tablespoons of dill is necessary to make this authentic. Also, I substituted tomato puree for the tomato juice to thicken the soup and give it a little heartier flavor. I'd also suggest adding more salt and pepper, to taste. This should be served with a dollop of sour cream, plain yogurt, or kefir. If you want to reduce the fat content, let the borscht cool and skim the fat off the top - the beef shanks do add a good amount of grease. - 13 Feb 2008 (Review from Allrecipes US | Canada)