Other links in this category
  • Sergei Svetloff's Borscht
    Chef's recipe from Moscow that uses a variety of vegetables, herbs, vinegar, and stock. Four servings.
  • Borscht (Pressure Cooked)
    Uses beef stock, butter, onions, beets, and cabbage. Makes eight servings, at Recipe Source.
  • Borscht Ukrainsky
    Tomato, butter, onions, and garlic along with a variety of other ingredients are added to this soup. From Mastercook. Serves four.
  • Cool Late Summer Borscht
    Contains beets, yogurt, apple and lemon juices. Yields eight. Serve cold.
  • Simple Borsch
    Classic recipe that uses only a few ingredients.

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