Comments on: Borscht

By: Caroline's Cooking

Caroline's Cooking — Wed, 03 Feb 2021 09:37:25 +0000

In reply to Shawn Smith. Glad to hear it inspired you and it tasted good! The mix of vegetables definitely adds plenty of flavor. And understand on aromatics, but this is based on the way I learnt from my former teacher in Russia, so I stuck with it!

By: Shawn Smith

Shawn Smith — Tue, 02 Feb 2021 22:32:30 +0000

I was inspired by this recipe, though I suppose you could say I didn’t actually follow it. I sautéed the aromatics first, since I have never made a soup or stew that didn’t start this way. For this I used some lard in lieu of starting with a bit of bacon or ham, which seem like they would fare well here. Then I added the broth and beets, turnips, and chard stalks (really appreciate that suggestion!). Turned out great. Thanks for the inspiration!

By: Caroline's Cooking

Caroline's Cooking — Tue, 04 Jun 2019 13:39:27 +0000

In reply to Gina Parnell. So glad to hear you enjoyed! It's definitely something that works to adapt to the vegetables you have (in fact I often vary myself for that very reason), and seasoning as well.

By: Gina Parnell

Gina Parnell — Tue, 04 Jun 2019 02:50:18 +0000

Thanks for sharing this recipe. It gave me a good hot version of borscht. I had to make some adjustments because I didn’t find any lamb and I used parsnips in lieu of turnips and I also added a dash of salt, some marjoram (1/2 tsp), with the same amount.of dried dill and dried parsley. I also blended the veggies after cooked. It turned out excellent (even though that beautiful red color of the beets was gone), but I couldn’t have done it without your recipe as a starter.

By: Caroline's Cooking

Caroline's Cooking — Mon, 19 Feb 2018 02:45:42 +0000

In reply to Jason. Thanks Jason, that was the way I was taught and not just because I love lamb, I do think it really adds to the flavor. Enjoy!

By: Jason

Jason — Sat, 17 Feb 2018 21:37:21 +0000

Hey, Caroline! I have cooked borscht many times, but not with lamb before- but I will definitely try this: I can see how it would add to the depth of flavour.
As a runner, I know all about the power of the mighty beet!
But I especially liked your background story- context adds so much. Thanks for sharing!

By: Caroline's Cooking

Caroline's Cooking — Fri, 16 Feb 2018 02:16:57 +0000

In reply to Ramona. Thanks Ramona, it's such a tasty, healthy mix.

By: Caroline's Cooking

Caroline's Cooking — Fri, 16 Feb 2018 02:16:33 +0000

In reply to Amanda Wren-Grimwood. Thanks Amanda, it really does make things both quicker and easier, but with all the great flavor.

By: Caroline's Cooking

Caroline's Cooking — Fri, 16 Feb 2018 02:16:06 +0000

In reply to Brian Jones. Thanks Brian. And I know what you mean - I think the pickled stuff is why my mum disliked it and was all I tried when I was younger, too. But when you get into the actual vegetable it's so much better!

By: Ramona

Ramona — Thu, 15 Feb 2018 11:30:39 +0000

I like beets and I think this recipe is a must. It’s so colourful and super healthy. Love this 👍🤗

By: Amanda Wren-Grimwood

Amanda Wren-Grimwood — Thu, 15 Feb 2018 10:32:56 +0000

I think it's a great idea to grate the veggies instead of chopping as it does look beautiful done this way. Beetroot is really popular here so I'll be giving this a go.

By: Brian Jones

Brian Jones — Thu, 15 Feb 2018 08:01:10 +0000

I always hated beetroot growing up, it was the nasty pickled stuff that was the culprit, I have learned to love it a little more since spending the last 10 years in Hungary... Borscht is always a tasty hearty dish, loving the photos 🙂

By: Caroline's Cooking

Caroline's Cooking — Fri, 30 Oct 2015 15:37:20 +0000

In reply to Jennifer Stewart. Thanks Jennifer, why not make the roasted ones into a salad and get some more fresh for this? :)

By: Jennifer Stewart

Jennifer Stewart — Fri, 30 Oct 2015 15:02:07 +0000

I love beets! Not only are they gorgeous but they have so much iron! I could eat the entire pot right now!!! Just roasted some for a salad but now I am rethinking my decision... Thanks for sharing with Saucy Saturdays!

By: Caroline's Cooking

Caroline's Cooking — Wed, 28 Oct 2015 16:16:39 +0000

In reply to Stef. Thanks, Stef, yes there are variations across the region - I hope you like this version!

By: Caroline's Cooking

Caroline's Cooking — Wed, 28 Oct 2015 16:13:07 +0000

In reply to Indira. Thanks, Indira, this is indeed a great introduction to Russian cooking, I hope you like it!

By: Caroline's Cooking

Caroline's Cooking — Wed, 28 Oct 2015 16:09:07 +0000

In reply to Hilda. Oh wow, Hilda, you will certainly be more than aware, then. It took a little time but yes, definitely some positive memories!

By: Caroline's Cooking

Caroline's Cooking — Wed, 28 Oct 2015 16:06:45 +0000

Thanks, Judi, it's definitely a tasty soup, great flavors in there. Happy FF to you too.

By: Stef

Stef — Sun, 25 Oct 2015 20:17:32 +0000

Yummy I had this, or something similar while I was in Poland last month! It is so delicious! I can't wait to give this recipe a go!! xx

By: Indira

Indira — Sun, 25 Oct 2015 01:31:10 +0000

This looks so great, Caroline! I've always wanted to try borscht and get into Russian cooking on the whole. I love that this recipe seems so simple and not at all intimidating. Plus it looks flexible enough and is a good way to use up the lamb bones that would likely otherwise go to waste. Thanks for sharing with us at FF and reigniting my interest in Russian cooking!

By: Kaila (GF Life 24/7)

Kaila (GF Life 24/7) — Sat, 24 Oct 2015 15:53:43 +0000

What an amazing experience to spend some time studying in Russia! I love the vibrant colors in this dish! Gorgeous!

By: Hilda

Hilda — Fri, 23 Oct 2015 21:46:42 +0000

Your borscht looks fabulous. I certainly understand your cravings living in Russia. I was there for 11 years, but what I really remember is how much I appreciated the greens when we had them. I have never managed to feel the same sort of excitement since. I'm glad you too have some positive associations with your time there.