This recipe is for borscht from Moldova in Eastern Europe. It was a lot simpler than I'd imagined, so give it a try.It'll warm you up!Be sure to decide on the amount of salt you want before adding the tomatoes. The acidity of the tomatoes will make it harder to discern the salty flavor. Recipe by kanau0902

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.

For the cold days!

Just something I made from last night's leftover rib roast and whatever was in the fridge. :)

It's Ukrainian traditional soup, made by my mom, granny and now me. In Ukraine, people say - many cooks many tastes, meaning that every person will get its own taste of borshch, despite ingredients are the same)) Usually borshch is cooked on pork broth, but as long as I'm vegetarian, this recipe is on clear water ;) You may cook it on broth if you want!Try to cook it - it's tasty, healthy, and perfect for winter - a lot of vitamins!

Jean Desatoff Lochridge/Tanya Shubin Desatoff (Russian family recipe)

Healthy and tasty recipe.

#Nc