About this recipe: An elderly lady residing in Turkey served this to a friend of ours while he was in that country several years ago. She has since passed away, but her recipe lives on. It is the best Borscht recipe I've ever enjoyed. Serve topped with soured cream, extra dill and chopped fresh tomatoes.
For God's sake author, Russians do not even know what passata is, never mind use it for their borscht! I am telling it as somebody who has been cooking borscht all her life, this is just an improvisation, sorry. - 07 Jun 2010
the recipe tastes very nice especially with the caraway seeds but in my view it needs more liquid or else it isn't soupy enough and I think it need more beetroot too be truely authentic - but nonetheless very nice. - 15 Jan 2011
Altered ingredient amounts. In order to make it in to a soup it needs more liquid - or at least mine did. I added water together with the passata. - 15 Jan 2011