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Jen's Borscht With Beef
This is how I like to make borscht for my family. It is very thick and satisfying on a cold winter night. Many people who are scared of beets enjoy my borscht because it has so many other flavors. For best flavor, top each bowl of borscht with a tablespoon of sour cream.
Spring Greens Borscht
This highly-unusual spring or summer soup was called 'green borscht' in my family. It's served chilled and is very pleasant and refreshing.
Sweet and Sour Borscht Shooters
This is the classic sweet and sour summer beet soup served as a shooter any time of the year. You can add a little vodka to it if you like, but I usually leave it out. The piquant taste is enough for us. Fix a tray of shooters at once so people can just help themselves.
Borscht II
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 sour cream.
Cabbage Borsht
This German soup with cabbage, potatoes, tomato, and dill may be made with either chicken or beef. Finished with dill, and great with a dollop of sour cream.
Borscht with Meat
I like to simmer the beef and bacon for up to 6 hours, then let sit overnight in the broth to cool. Skim the excess fat and cut the meats into bite-size pieces. Re-heat, adding the beets, cabbage, onions, leeks, and sausage. I don't think that the carrots are necessary or add anything to the recipe. I've added several varieties of sausage to give added flavors but the milder Polish sausages seem to go better with the soft and sweet flavors of the beets. Serve with fresh bread.
Vegan Borscht
A vegan version of a traditional Russian/Ukranian soup.
Easter White Borscht
This white borscht recipe was my first attempt at recreating an old Polish dish I remember from my childhood. Everyone does it differently. Garnish with fresh dill sprigs.
Cold Russian Borscht
A simple cold borscht recipe. Can you say delicious?
Vegetarian Borscht
This is a rustic and hearty Eastern European classic vegetarian borscht recipe originating from Ukraine. It uses beets, potatoes, and lentils. It's a wholesome soup for vegetarian diets and gentle on the budget. Serve it with sour cream and fresh dill.
Summa Borscht
This is a recipe from my mother's German-Mennonite ancestry. We eat it with hard-boiled eggs diced and added to the soup, for a meal in a bowl. Delicious!
Cabbage Borscht Mennonite Soup
This is my Omas cabbage borscht recipe that she got from her mom, which she took with her when she fled Russia during the fall of the Czar. It's a real Mennonite soup.
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