Hot Ukrainian borscht from Cook's Illustrated Annual Edition 2023 (page 5) by Cook's Illustrated Magazine

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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

  • anya_sf on March 24, 2023

    I tested this recipe for CI. It was delicious but pretty time-consuming and futzy to make. The printed recipe differs from the one I tested as it calls for more salt, which is good since I thought it needed it. I'd wanted weights for the carrots and cabbage, but sadly, CI did not provide those. Definitely make the broth ahead of time and chill to easily remove the fat. Shredding the beets was a pain. To me, 2 Tbsp oil was enough to cook the vegetables. I added extra lemon juice at the end, and we topped our bowls with sour cream. The soup had a bright, fresh flavor and wasn't too heavy. Recipe made a lot, but tasted great reheated.

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