White Russian Borscht
Cookbook
Page 65
Cuisine: Russian
Course: Soups and Stews
Reviews
1 reviews,
average rating 2.0 / 5
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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.