Joy of Cooking: 75th Anniversary Edition - 2006
Beet Soup (Borscht)
Page 129
Cuisine: Eastern European | Course Type: Soups and Stews
(1 review)
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Recipe Review
andrew from Vancouver Island, BC
This is a very credible borscht, and is quite simple and fast to boot. It's a meat-free version, and fairly stripped down in comparison with the borscht with meat on page 138 (which I have not made). This one can be made in 45 minutes to an hour and just contains 6 ingredients: beets, carrots, onions, stock, cabbage and a little red wine vinegar.
The only thing I'd adjust would be the amount of liquid - it ends up being more stewlike than souplike. I'd either puree some or all of it, or change the stock from 2 cups to 3 or more.
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