Actually beets is not the key ingredient. In spite of its reputation as “beet soup”, it’s not. Beets are an ingredient but for about 6 quart pot of Borsch, I’d add a small beet. That’s it.

I make borsch on regular basis, add beets, but also cabbage, potatoes, onions, carrots, tomatoes. The beet taste is not overwhelming. It’s more like a faint hint, and some color. I like mine to have a perfect balance of sweetness & sour taste. I add dill and some garlic at the end, and some garlic.

Try Ruta restaurant in DC, I heard it’s good there. Haven’t tasted it myself cause I make regularly at home.

Anonymous wrote:I can’t imagine it. I like beets. Like liquid beets?

I like beets too and made borscht a couple of weeks ago. I like it with shredded beets, onion and celery (I cook the onions and celery first in olive oil), shredded carrots and shredded cabbage. I also add crushed tomatoes. I love the way the beets and tomato and beef blend together. Always sour cream on top.