White Russian Borscht

Page 65

Cuisine: Russian | Course Type: Soups and Stews

(1 review)

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Recipe Review

This soup has 3/4 c. of fresh lemon juice in it and was too tart, in spite of the 2 T of sugar and the sweetness of the beets. Additionally, it was just not a compelling combination of flavors. I am not sure why it is called White Russian Borscht as it was very red from all the tomato and the beets. I would not make it again.

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