How To Make Hearty Borscht Soup

It has nothing to do with real borsch... even looks different :)) There are many ways to cook borsch, but this is not the one

nooo, no no no no, you have it all wrong! :D nah, this is good stuff, there are a whole bunch of yummy ways to make it. my nan used to make it with similar ingredients (except the turnip) but she'd make it with marinated beet. it's just delicious!! and i love meat, so she'd chuck in a smoked rib on the side :)) less cabbage, use potato, and way less chunky. in fact, you can make the bouillon from cooking the smoked ribs :) there also something called cold borscht, i dont know if's it's russian. i'm Lithuanian born russian, so i dont know if it's a Baltic thing. it used marinated beet, kefir and cooked potatoes. awesome in the summer, once i start i cant stop eating it!!

I'm from sweden and not russian at all, but I do make borstjt from time to time, because it's so cheap. and when I do it is with no meat and I shred all of the vegetables because it makes a thicker soup and it cooks faster. I find it to be very nice to finish it off not only with sour cream, but with freshly grated horse raddish aswell. and for me the vinegear is very important and should be added in the last minute to really get that wour flavour!

haha)) I'm from Russia and this soup didn't remind borsch at all)) borstch is more complicated, it usually takes 1.5 hour if not more to do it. Perhaps, the soup is nice and consists of all the ingridients that borsch consists of but... an advice for those who will prepare it: in russia we never chop beet, we slice it

...followed Dunyashka's advice and did the substitute of lemon juice instead of vinegar...it tasted great. Also cut everything into strips instead of the large bite sized chunks suggested...I believe the strips made it better and easier to eat!