This is nothing like the borscht my grandmother used to make, but it was incredibly delicious ! Which is good, because I made about 15 cups, so I'll be eating it for the rest of the week.
I made a couple of alterations to the recipe.
I used 5 large beets, because they needed using. They took exactly 2 hours to be fork tender. I used 2 cloves of garlic, 5 shiitake mushrooms, a lot of parsley, 2 litres of stock (half chicken, half vegetable), 300 grams of sour cream, 3 tablespoons of flour, and 2 x 400 gram tins of cannellini beans.
Served it with a hearty dark rye bread.
Rating: 5 stars
My family adores this borscht. It is a good, easy vegetarian version.
Thanks for sharing your Mother.
I have been making borscht for years and this is the best recipe I have made, love it!!