This borscht is not substantial enough to serve as a main dish, but is good as a light soup to go with a meal.The meat and vegetables are to be cut into small pieces so they can easily be eaten using a spoon.*Use sour cream or yoghurt to balance the sweetness of the beetroot. The soup tastes better after letting the flavors blend overnight. Recipe by Cookie shiasu

My aunty Dorothea grew up in Ukraine and weekends, her house would smell of beef broth she made for Sunday borscht soup. She cooked for eight, plus unexpected guests, used more beef bouillion cubes if she got unexpected dinner guests.She always used beef, beet, potato and cabbage, and then used any thing available from the garden and any kitchen leftovers. Every body got two bowls of soup with a dollop of home made smetana, see recipe in here, or regular sour cream, and as much garlic bread as we wanted.

When I met my Hungarian girlfriend I soon learned that all my life I had been eating something completely different than I thought.The "goulash" I ate throughout my life (the one you can find in Dutch snackbars and households) resembles more to a poor imitation of what in Hungary they call pörkölt. This recipe for a traditional gulyásleves, comes from the region of Transylvania (Székelyföld) and it tastes delicious.

super easy & tasty! My b/f wanted cabbage soup & I threw this together... he ate half the pot in the 1st sitting!

There's no set amount of what you can add. I made this out of leftover vegetables I had in the fridge. You can use any variation of left over bits and pieces you want including left over meat. I didn't measure anything but I'll make an estimate here.

This recipe ensures that none of that expensive holiday rib roast goes to waste. Can easily be adjusted to suit your taste by substituting your preferred veggies, omitting the noodles or barley, etc. Leftover soup thickens and becomes like condensed soup -- add water and reheat. After a day or two, I freeze what's left in single serving containers.

This was the feature dish at Pechika, a restaurant that used to be in Shinjuku Isetan. After a number of tries, I was finally able to recreate it.Wash the beef carefully. Use a good quality soup stock! It's ok to add a lot of cabbage -- even if it overflows from the pot!We eat the whole amount for dinner. We can eat it up because it has so much vegetable. For 4 to 5 servings. Recipe by Yoshibou

Had nothing but end of the bag veggies in the fridge. I googled a recipe with my ingredients and an Ethiopian dish with cabbage, carrots, potatoes, & spices kept popping up. I was looking for something in the Crock-Pot so I turned it in to a soup. Husband really loved it.

This is the consomme soup my mother used to make. She cooked with bacon and spring cabbage.When I have leftover cabbage, or when I forget about my stock and it wilts, I often make this soup.It's also delicious to add onions and mushrooms. Recipe by Nayuho

What's for dinner? Well I took everything I had and threw it in the Crockpot, forgot about it and made the roux later, cooked some ham, grabbed some cheese and warmed the bread. It had been raining all weekend and this was really filling and satisfying and we had leftovers for the next day!

Just adding consommé was too boring. But then I tried adding butter and it was a big hit…If you add corn, the soup (which is already sweet from the cabbage) will become sweeter and kids will love it!Simmering the soup well until the vegetables melt in your mouth enhances the flavour from the vegetables and the richness from the butter!! The soup becomes sweet. You'll think that sugar was added?!You can't resist having another bowl. It's so delicious! For 4 bowls. Recipe by tweety

My uncle Mike taught me this recipe. He was taught it by an old Russian lady back when he was a boy. It's been adapted to fit modern ingredients and convenience, but he claims the flavor is spot on. Anyway you look at it it's a tasty easy recipe for a cold winter day.