My friend's mother from the Ukraine taught me this recipe for the classic beetroot soup. It's as authentic as it gets. It can be served vegetarian style by omitting the sausage.
I have used this recipe twice- excellent. Read carefully, I have been to 23 countries. This is how I modified: No meat-to greasy. No garlic- not needed. No sugar- use aged vinegar, nice and sweet. I also added one cube chicken bullion and one can of chicken stock, no fat. Also HALF the tomato paste. FRESH dill- lots. Cooked onions in grape seed oil, high burn rate. If you follow what I suggest, you will achieve culinary greatness and Ukrainian authenticity. - 08 Jan 2008 (Review from Allrecipes US | Canada)
Very good. I cook my beets with the skins on for about an hour in the water I will use for the soup. The skins slip right off after boiling and its easy to chop or slice them, besides it increases the nutritional value of the soup! - 09 Sep 2006 (Review from Allrecipes US | Canada)
My family and I lived in Russia for 3 1/2 years, and I have looked for a borscht recipe that was the same as we had there. This one was perfect! I've never had borscht with meat in it, so I made it vegetarian. This was the real thing - especially with the sourcream, or "smeatana" on top! - 16 May 2006 (Review from Allrecipes US | Canada)