Old-school borscht from Simply Julia: 110 Easy Recipes for Healthy Comfort Food (page 111) by Julia Turshen

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Notes about this recipe

  • Melissa_427 on October 22, 2023

    Things I had to substitute: White tail deer steaks for beef stew meat (allowed first simmer time to be reduced) Increased potato, decreased beet because of availability. Used about 1.5 cups of sauerkraut rather than cabbage, added at the end of cook time and opted out of the vinegar. Loved this dish so much more than anticipated!

  • mdagl on June 29, 2022

    Be aware - 3 hour cook time after prepping everything. Also needed to add a couple cups of water with the veggies. I tried to hold out because according to the recipe the veggies would give off a lot of water, but it wasn't as much as it needed. It turned out delicious though! Very hearty and used up a lot of veggies that we had from the CSA.

  • Lsblackburn1 on January 11, 2022

    Good solid borscht recipe. I did add an additional 3cups of water or so with the vegetables. Also, I did not peel my vegetables and that seemed fine.

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