Depends on which part of the "old country" and whose grandmother. I like mine with chunks of beef and lots of cabbage, often served with boiled potatoes.

I don't know if it's still in print, but there is a cookbook call "Nothing Beets Borscht" with a zillion recipes for borscht.

I agree, there are as many ways to make borscht as there are Babushkas. I like mine with some tomatoes, cabbage, a little lemon juice or apple cider vinegar, pinch of sugar and dill. And a clove of garlic and a bay leaf because that makes all soup taste good. But then mine is vegetarain, so I don't know how all that acidity goes with the beef flavors. I just happen to like the acidity to counterbalance the earthy beets. And I like my borscht with a little kick to it. Oh, BTW, you can also add a drop of Tabasco, but I doubt that's traditional.

So boiled potatoes, cabbage, beef AND beets would be like a Borscht stew/soup?

in addition to beef and stock, potatoes, beets and potatoes either cabbage or sauerkraut or mix of it. Serve with drop of sour cream.

I don't make a good Russian or Ukrane borscht, but I thought it had to start with a ferment using rye bread? I thought that was the way you got that flavor? Start with kvass?
Linda c

Check out the thread from the person I consider to be the consummate borscht expert. Recipe at the end.

Here is a link that might be useful: mrobbin's recipe for borscht

Not that I would recommend anyone slighting themselves of the joy of making fermented beets, but you can get some of that same fermented flavor/tang by adding saurkraut or cider vinegar, and then caraway for the rye part. I'm sure it's not as delicious as this kvass stuff, but unless I leave some beets in the back of the fridge for a few months, I'm unlikely to take the time to do this. I'm not saying you shouldn't do it, if you have time, go for it. But if not, add something already fermented.

I got this recipe from a newspaper. I've made both soups--the second one is borscht--and they are excellent.

Russian Cabbage Soup (Shchi) Â 2 days to prepare

ChefÂs note: Shchi can be made with fresh or pickled cabbage (sauerkraut), and here I suggest both. Make a large pot, as the more often it is reheated, the better it is.

1 ½ pounds beef shin with bone or 1 pound beef brisket and ½ pound beef bones
5 quarts water, more if needed
1 onion, stuck with 1 clove (I use more cloves just for the fun of it)
1 teaspoon black peppercorns

Make broth by combining in large pot beef shin or brisket and bones, water, onion and peppercorns. Cover and bring very slowly to a boil, skimming often, about 30 minutes. Simmer very slowly until shin meat falls from bones or brisket is very tender, 4 to 5 hours. Add more water if needed to keep ingredients constantly covered. Leave broth to cool, then chill overnight. (This part is very easy and the broth gives off a fabulous aroma. I throw the bone away and shred the meat and wrap it in plastic.) The next day skim any congealed fat from the broth. Warm the broth slightly if necessary and strain.

2 tablespoons (or more) beef drippings or vegetable oil (or bacon grease)
2 onions, cut in half and sliced thin
2 carrots, cut into dice
3 garlic cloves, chopped
1 large potato, peeled and diced
1 small head white cabbage (about 2 pounds), shredded and chopped
2 cups fresh or canned sauerkraut, rinsed and drained
¼ cup chopped picked mushrooms or 4 ounces button mushrooms, chopped and stirred with 2 tablespoons wine vinegar (or use the whole 8 oz. package of mushrooms)
1 to 2 tablespoons wine vinegar
Salt, pepper
2 to 3 tablespoons chopped fresh dill
sour cream

Wipe out the pot and heat congealed fat or oil. I like to use a bit of bacon grease. Add onions and carrots and sauté until soft. Stir in garlic and cook about 3 minutes. Stir in reserved broth, meat, potato, cabbage, sauerkraut, pickled mushrooms, 1 tablespoon vinegar and salt and pepper to taste. Cover, bring to boil and simmer until cabbage is tender, about one hour. Taste and adjust seasoning, adding more vinegar if you prefer a tart flavor. Before serving add fresh dill. Serve with a dollop of sour cream. (I cook this a lot longer than the recipe calls for. I also add some Bovril for flavor and a bit of sugar because I like more of a sweet and sour flavor, so you can play with it according to taste.) ItÂs true that the more itÂs reheated the better it is.

Beef Borscht - I used the same recipe but I did not use dill. About half way through the cooking I added two large grated fresh beets. I made the sweet and sour a little more pronounced and added grated fresh baked beets and sour cream as a garnish. ItÂs very much like a beef borscht I had near the Russian border in Slovakia and have been thinking about ever since. Serve both soups with pumpernickel bread and butter.

Thank you all! I have to say that kvass thing was scaring me a little, but I appreciate the background and understand now why the authentic flavors are so appreciated. I will try it in future winter months (not sure about keeping it cool and dark in the high dessert summer months unless I put it in the guest bathroom). Meantime, I will be taking your suggestions/recipes seriously and hopefully will come up with something that satisfies and hits close to home. Thanks again,
Annie '71

Borscht is not just a winter thing. Served cold with sour cream makes a great summer soup. The Catskills were not called the Borscht Belt for nothing!

Annie, try the recipe in the Russian section of The Frugal Gourmet on our Immigrant Ancestors. I have made it and it is excellent.

-Robin