This authentic Ukrainian borscht can be easily made vegetarian by omitting the mince. Serve garnished with sour cream and fresh parsley.
I loved it. I left out the mince, because I felt the mince would make the soup get an oily film/texture to it. I also didn't put any sour cream, because I thought that would just ruin the flavor and I've never been a fan of sour cream in soup. The clearness of the soup was pristine, and everything turned out great. The taste of the parsley when mixed with other key ingredients in the soup was just amazing. It also tasted even better the next day, when the garlic had the chance to infuse more into the soup. I have uploaded a photo of the finished product, and for a first attempt, I have to say I'm very proud of what I achieved with this. - 22 May 2017
I have used this recipe twice- excellent. Read carefully, I have been to 23 countries. This is how I modified: No meat-to greasy. No garlic- not needed. No sugar- use aged vinegar, nice and sweet. I also added one cube chicken bullion and one can of chicken stock, no fat. Also HALF the tomato paste. FRESH dill- lots. Cooked onions in grape seed oil, high burn rate. If you follow what I suggest, you will achieve culinary greatness and Ukrainian authenticity. - 08 Jan 2008 (Review from Allrecipes USA and Canada)
Very good. I cook my beets with the skins on for about an hour in the water I will use for the soup. The skins slip right off after boiling and its easy to chop or slice them, besides it increases the nutritional value of the soup! - 09 Sep 2006 (Review from Allrecipes USA and Canada)