Comments on: The Mighty Borscht

By: Joanne

Joanne — Tue, 26 Jan 2010 00:59:18 +0000

Borscht is my brother’s absolute favorite soup. I’m just developing a taste for beets but perhaps I could make this recipe for him! I know he would love it.

By: Monthly Mingle RoundUp Part #1 | Cook like a Bong

Monthly Mingle RoundUp Part #1 | Cook like a Bong — Thu, 21 Jan 2010 13:29:21 +0000

[...] a little hope to cope with the ice cold winters of Ireland with this wonderful Ukranian soup called Borscht, which she learned from a cookery lesson in Moscow school [...]

By: Daily Spud

Daily Spud — Thu, 21 Jan 2010 12:16:07 +0000

Sarah: yes the colour is indeed wonderful and I couldn’t agree more about the dill, yum!

Grilled Shane: I would very be interested to see what you think if you try this. I suspect that there are very many different versions of borscht out there, with some definitely better than others!

By: GrilledShane

GrilledShane — Mon, 11 Jan 2010 04:54:23 +0000

A few years ago I went to Poland for a class project and had borscht for the first time. The version I ordered came with ravioli in it. Odd, yes, but definitely delicious. I really enjoyed it.

Shortly after returning to the states, I tried the jarred stuff and even homemade from a Russian neighbor and I liked neither. I guess they didn’t live up to the Polish kind. I, however, should try your version and see what I think. Yours has a lot more ingredients than expected, which is good!

By: sarah

sarah — Sun, 10 Jan 2010 22:37:00 +0000

By far the best part of Borscht is the amazing colour. Closely followed by my other favourite feature: the freshness of the dill in the midst of all the winter root veg. Yum.

By: Daily Spud

Daily Spud — Sun, 10 Jan 2010 21:23:39 +0000

Katrina: thanks – and I’d imagine that, with Ukrainian winters being what they are, the extra nourishment from the meats and beef stock is a welcome, if not necessary, addition!

Jenni: Ah, some food experiences can live a long time in the memory! Does The Beloved have the same issues with vodka? :)

sippitysup: oops, clearly there was a breakdown in communication, I’ll try not to let it happen again, sir!

Maggie: do try it and see what you think

Velva: I know, it’s been insane here too! While we don’t exactly have cocktail umbrella weather here at the best of times, we sure ain’t used to temps that are consistently below freezing. Do stay warm yourself and hope the borscht helps :)

By: Velva

Velva — Sun, 10 Jan 2010 15:43:25 +0000

This has been an insane Winter! I live across the pond in North Florida…Yes, Florida and we have been waking to temperature below 20 degrees F, Floridians do not do well in consistently below freezing temps. We don’t know how to behave, it’s nuts.
I need to take the umbrellas out of our cocktails and get a pot of borscht going so we can warm up in this chilly weather.

Stay warm.

By: Maggie

Maggie — Sun, 10 Jan 2010 14:27:19 +0000

I made a batch of beef borscht this fall but it wasn’t a hit. I have to give this variation a try since I’m getting overloaded with potatoes from my winter farm share.

By: sippitysup

sippitysup — Sun, 10 Jan 2010 02:22:57 +0000

I have waited three days and you have had borscht all this time? Why was I not notified?? I LOVE this stuff. GREG

By: Jenni

Jenni — Sun, 10 Jan 2010 00:35:17 +0000

The Beloved was in the then-Soviet Union during the summer of 1987 for a crazy immersion program. He subsisted on borsch(t) and vodka. As a result, he is sadly not a fan of the Beet. Alas.

I think that it sounds good in theory, and it looks good on paper, so I can’t imagine it could be anything but good in Real Life. Plus, it’s a lovely color. I’ve gotten him to the point where he’ll eat small, sweet roasted beets in salads, but I don’t know if I’ll be able to talk him into borsch(t), even though the horror occurred over 20 years ago.

Yours looks lovely, and I love the pic w/the Russian nesting dolls–I would like the wee-est, tiny guy over there on the end, please:)