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How to make it

  • Boil beef bones and then wash them and put in the pot of water.
  • Add beets and cook until soft and then cool and peel.
  • Add ½ the carrots to the boiling water.
  • Shred ½ of the head of cabbage and add to pot along with the green pepper chopped.
  • Grate the rest of the carrots along with the beets or just cut up into small pieces and put in pot.
  • Add remainder of ingredients and let cook for about 20 minutes on a low flame.
  • You can add potato, broccoli, cauliflower or kidney beans as well as zucchini in order to enhance the flavors.
  • Borscht must really sit for a day in order to really get to its peak flavor.

Reviews & Comments 5

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    " It was excellent "
    gagagrits ate it and said...
    My husband has traveled to the Ukrain, and has ask me to try to make borscht. I will have to try this version. Looks terrific
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    " It was excellent "
    mis7up ate it and said...
    I've had this twice when I was a child stationed in Newfoundland, with my parents. 1st time I was told I didn't like it. Tried as an adult years ago once more and I like it. Thanks for the post, I will try it. Thanks
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    " It was excellent "
    juels ate it and said...
    This is a good version of borscht. I am originally from Russia, and that's about how I make it, except I add chopped potatoes and actual beef meat, rather than bones. I am pleasantly surprised to see people in other countries enjoying this soup!
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    " It was excellent "
    momo_55grandma ate it and said...
    another great post thanks
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    " It was excellent "
    auntybea ate it and said...
    Yes, that sounds good -- but rather than saying large pot of water, I would suggest, more specifically, water to cover the beef bones. We also add dill to our Borsht but no zucchini, broccoli or cauliflower, just beets and cabbage. And we serve it with a dollop of sour cream. Great recipe! 5 from me!
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