Comments on: Classic Borscht Recipe (VIDEO) https://natashaskitchen.com/classic-russian-borscht-recipe/?adt_ei={{ subscriber.email_address }} A Food Blog with Tried and True Recipes. Sat, 01 Feb 2025 21:11:08 +0000 hourly 1 https://wordpress.org/?v=6.7.2 By: Tailey https://natashaskitchen.com/classic-russian-borscht-recipe/comment-page-39/#comment-1092979 Sat, 01 Feb 2025 21:11:08 +0000 https://natashaskitchen.com/?p=1439#comment-1092979

Absolutely delicious! What a yummy and healthy recipe, I will be making this regularly.

]]> By: Natashas Kitchen https://natashaskitchen.com/classic-russian-borscht-recipe/comment-page-39/#comment-1092601 Wed, 29 Jan 2025 15:46:02 +0000 https://natashaskitchen.com/?p=1439#comment-1092601 In reply to Tina.

Thank you so much for sharing that with us.

]]> By: Tina https://natashaskitchen.com/classic-russian-borscht-recipe/comment-page-39/#comment-1092596 Wed, 29 Jan 2025 14:49:05 +0000 https://natashaskitchen.com/?p=1439#comment-1092596 In reply to Anna.

Yes, I usually put red cabbage in mine. I agree about the celery. Both wouldn’t be too bad though.
And, lots of lemon to make it tart. Bslsalmic vinegar adds a little sweet for the tomatoes as well.

]]> By: Natashas Kitchen https://natashaskitchen.com/classic-russian-borscht-recipe/comment-page-39/#comment-1091695 Wed, 22 Jan 2025 19:40:10 +0000 https://natashaskitchen.com/?p=1439#comment-1091695 In reply to Anna.

Thank you so much for sharing that with us. I have several versions of borscht to try, I hope you love one of them!

]]> By: Anna https://natashaskitchen.com/classic-russian-borscht-recipe/comment-page-39/#comment-1091688 Wed, 22 Jan 2025 18:45:32 +0000 https://natashaskitchen.com/?p=1439#comment-1091688 In reply to Nadja Komar.

I am Russian from Dagestan. We make our slightly different. And borcht sully has no celery but we add cabbage to it. Cabbage and beets are typically the main ingredients… not sure why they were not used for this one…

]]> By: custom cookbook https://natashaskitchen.com/classic-russian-borscht-recipe/comment-page-39/#comment-1091644 Wed, 22 Jan 2025 07:18:41 +0000 https://natashaskitchen.com/?p=1439#comment-1091644 This Borscht recipe looks amazing! I love how detailed the instructions are, and the tips for handling beets are super helpful. Can’t wait to try it with sour cream on top!

]]> By: Laura M https://natashaskitchen.com/classic-russian-borscht-recipe/comment-page-39/#comment-1091543 Tue, 21 Jan 2025 01:43:11 +0000 https://natashaskitchen.com/?p=1439#comment-1091543

I made this tonight for my family on an extremely cold night here where we live. Oh my goodness how delicious! We have never had Borscht before and am so glad I tried your recipe. I have never had a soup with this particular flavor profile before and it is incredibly tasty. My husband and I really enjoyed it and my sons said it was okay but ate it. Which is a win cause they are generally not fans of soup for dinner! Thanks for a great recipe that will be made again and again!

]]> By: Nadja Komar https://natashaskitchen.com/classic-russian-borscht-recipe/comment-page-39/#comment-1091083 Fri, 17 Jan 2025 14:19:21 +0000 https://natashaskitchen.com/?p=1439#comment-1091083

A delicious borsch, as good as my father -in-laws.
He taught me back in 1967. Natalie my daughter has a slightly different Borsch.
That is what makes this classic soup so versatile,

]]> By: Natasha's Kitchen https://natashaskitchen.com/classic-russian-borscht-recipe/comment-page-39/#comment-1090665 Mon, 13 Jan 2025 02:38:12 +0000 https://natashaskitchen.com/?p=1439#comment-1090665 In reply to Mike.

Hi there! We always refer our readers to the recipe in our blog post as we sotimes update the info there to make the recipe better.

]]> By: Mike https://natashaskitchen.com/classic-russian-borscht-recipe/comment-page-39/#comment-1090585 Sun, 12 Jan 2025 06:09:48 +0000 https://natashaskitchen.com/?p=1439#comment-1090585 The recipe and the video have a different ratio of stock to water (?). We only want a mild flavor of bay leaves in the soup? We usually cook them in the dish from the beginning. Thanks, all praise for the blog!

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