Michael's borscht from V Is for Vegetables: Inspired Recipes & Techniques for Home Cooks -- From Artichokes to Zucchini (page 42) by Michael Anthony

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Cabbage cooked quickly

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • mharriman on October 26, 2017

    A good, healthy and hearty vegetable soup but needed some tweaking. It calls for two whole onions (red and white) plus a shallot. I thought that was overkill,and my onions were pretty large, so I used half of a red and half of a white onion, and one small shallot. My husband and I also thought the five tablespoons of red wine vinegar made the soup a bit too vinegary for our taste. I would cut it to three T next time and do some tasting as the soup simmers, and add a bit more if needed. There are more beets and other veggies than liquid, so it comes off more as a vegetarian stew than a soup. Worth a second try.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.