This hot, meaty, thick, sweet and sour soup is the perfect winter meal. Its ruby-red color comes from beets.
Why This Recipe Works
For our best borscht recipe, we used our standard beef stock recipe, first browning the meat and then simmering it in water until we were left with a rich and flavorful stock. Next, we tackled the beets. We felt that raw beets did the best job of flavoring and coloring the stock. We also found that beets grated on the large holes of a box grater or with the shredding disk of a food processor blended more easily with the other ingredients in our borscht recipe.
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