Borscht

I've mad this recipe a few times and always get compliments and find it is a good, winter soup. In general, we've found it tastes better the next day after the flavour develop and that it tastes best when I freeze the leftovers and we eat it a few weeks later. I do make a few standard changes omitting the beer, substituting Jerusalem Artichokes for the potato and increasing the spices. I also very some of the veg depending what I have on hand.

Just made the borscht based on this recipe. It tastes great. Made some adjustment to it though - skip the blender part completely, didn't add any sugar or potatoes, added bay leaf. The ingredients should not be overcooked. Love it.

First - Borscht is a Ukrainian, not Russian dish. Second - NO BEER!!! Are you kidding? Of course it will be terrible with it! And no vinegar! And pureeing spoils the Borscht. I once tried to do so for my child - but I understood that this is such a soup that requires chunkiness.

I've been trying different borsch recipes and I definately wouldn't recommend this one, if you're looking for borsch try http://yulinkacooks.blogspot.com/2008/10/borsch-20.html, it's 4-6 hours to make the broth (beef or chicken work equally well) but well worth it.

My daughter and I thought we would try beets because we'd never had them before. I saw this recipe and loved the color, so I made it last night. Unlike some others that posted reviews, I didn't mind the chopping/peeling, so that was no big deal. But the taste, wow, really awful. Tasted like dirt, literally. Don't get me wrong, I like parsnips, turnips, mushrooms and cabbage, so I do like root vegetables, but this was so bad we took a few bites and ran the rest down the disposal. Really bad.

I thought this was pretty good, but nothing spectacular. Certainly not worth the effort of the veggie chopping. I probably would not make again.