You can save a lot of time with this borscht if you use a food processor to quickly shred the vegetables. Serve hot, topped with sour cream.
This Borscht is pretty good, but it could use some modifications. As the other reviewers suggested, a few tablespoons of dill is necessary to make this authentic. Also, I substituted tomato puree for the tomato juice to thicken the soup and give it a little heartier flavor. I'd also suggest adding more salt and pepper, to taste. This should be served with a dollop of sour cream, plain yogurt, or kefir. If you want to reduce the fat content, let the borscht cool and skim the fat off the top - the beef shanks do add a good amount of grease. - 13 Feb 2008 (Review from Allrecipes USA and Canada)
Great Borsch! I was trying to find a recipe that is similar to my Grandma's Polish Borsch and this one sounded close. Im giving this 4 stars because, like other reviewers said, it needs that fresh dill to give it the right taste. I added about 3 tablespoons. I also used much more cabbage and beets than was supposed to. an entire small head of cabbage and 6 large beets. I also think this recipe would be better if using short ribs instead of beef schank, but everyone in my family enjoyed this. Tumbs up - im not an experienced cook yet and it was not too difficult to make. - 21 Feb 2007 (Review from Allrecipes USA and Canada)
Two spoons up! Chopped everything with a knife, and it took just a little bit of time. Add about 1 tablespoonful of dill weed for a really nice flavor.While the soup was simmering, I made some French bread. Oh, what a good meal. This soup tastes even better the next day.Highly recommend this recipe!!!! - 11 Dec 2001 (Review from Allrecipes USA and Canada)