Beet, Cabbage & Mushroom Borscht

An Eastern European favorite, this soup tastes best if made the day before. Supplement any leftovers with extra beef brisket for the next day's meal.
Average Customer Rating:
4.333 out of 5
4.3
 out of 
5
(3 Reviews) 3
2 of 3(67%)reviewers would recommend this recipe to a friend.
Sort by Customer Reviews for Beet, Cabbage & Mushroom Borscht
Review 1 for Beet, Cabbage & Mushroom Borscht
3 out of 5
3 out of 5
DrJenny1234
April 8, 2014
Would You Recommend? No
0points
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Healthy and Hearty
April 8, 2014
This recipe is not difficult to make, is hearty and is very healthy, but it is very much on the plain side. The fresh dill makes the dish. I think I might have liked better the other version of borscht posted on the Williams-Sonoma site if I had made that one since it included a horseradish condiment. As it was, I stirred a little horseradish into my soup for flavoring. This helped somewhat. I won't be making this version again.
Pros: Yield, Easy, Healthy
Review 2 for Beet, Cabbage & Mushroom Borscht
5 out of 5
5 out of 5
AndreaL
Miami, FL
January 25, 2011
Would You Recommend? Yes
0points
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Awesome recipe
January 25, 2011
We grew up eating borscht since my grandparents were from Rumania and my mom used to make it a lot.
The dill makes the soup more bright and gives it the flavour.
Just add a little bit of heavy whipping cream to your bowl prior to eating it. My kids don't like to eat soup but they tried it and like it. That's how we used to eat it at home. You're going to live it.
Review 3 for Beet, Cabbage & Mushroom Borscht
5 out of 5
5 out of 5
Anonymous
Denver, CO
November 21, 2010
Would You Recommend? Yes
0points
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Have been making for 2 years!
November 21, 2010
This recipe is fabulous! I've made it multiple times and the recipe keeps getting better. I use both green and red cabbage and season to taste before storing overnight. I DEFINITELY make this the day before I intend to serve. I also leave the lemon in the borscht overnight.