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.
  • Bobcha's Polish Borscht
    A simple recipe using pork spareribs, at Recipe Source.
  • Beet Borscht
    Crock pot recipe using onion powder, low-fat yogurt, and tomato juice. Served cold. From Recipe Source.
  • Ukrainian Borshch
    Made with cabbage, beetroot, and tomato soup.

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