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Sep 9, 2010 12:53 PM

what herbs & spices do you add to your beet borscht?

I've been adding garlic, black pepper, paprika, bay, cumin & fresh dill to mine lately.

Have seen some recipes online calling for allspice, thyme, marjoram and/or caraway, but I haven't tried adding those spices yet.

Also, what kind of vinegar do you like to use? I've been using wine vinegar or white balsamic lately (even if it isn't authentic, it tastes pretty good!)

What do you like to add to your borscht?

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  1. I used caraway and thyme in my last batch. The caraway, which I also love in gulyas, makes a nice flavor contrast with garlic and I like the touch of bite the thyme gives vs the mild sweetness of dill as a foil to the beets.

    4 Replies
    1. re: mangetoutoc

      Sounds good, mangetoutoc. Will pick up some caraway, and try adding thyme & caraway to the next batch.

      1. re: phoenikia

        If you have a mortar and pestle, you can grind the caraway seeds in there and mash the garlic in with it. I (heart) less straining.

        1. re: mangetoutoc

          good idea to grind the caraway, and mash the garlic ;-)

          Mind you, I'm usually too lazy to strain, anyways. I serve the borscht chunky!

        2. re: phoenikia

          I added the caraway, cumin, bay and garlic to my last batch, and it turned out great! Caraway definitely improved the borscht. Thanks for the inspiration!

      2. Savory Turkish mint is also very nice in beet borscht, I think.

        1 Reply
        1. re: Feed Me

          I don't have any savoury Turkish mint, but I'll try the mint that I grow. Does sound like it would be nice.

        2. I've been running with fennel seeds and a bit of snipped frond to garnish, and cider vinegar or garlic-white vinegar, or lemon juice. Brown sugar or turbinado to sweeten the pot. Boiled potatoes, sour cream. Oy.

          3 Replies
          1. re: mamachef

            Fennel seeds- what a great idea.

            Decided to google fennel & borscht after seeing your reply. This borscht adds fennel bulb to the borscht, and uses honey instead of sugar.

            1. re: phoenikia

              That looks so good, phoenikia. And it also made me think: I could use up the Lyle's syrup, interchanging with the honey? My Mr. doesn't like honey (but i do), and #1 son can't have it, but it seems it would serve the exact same purpose.

              1. re: mamachef

                I think the syrup would work fine in that recipe ;-) Let me know how it turns out if you try it!

          2. I've had beets in my fridge for longer than I care to admit. Care to share your recipe phoenikia?

            1 Reply
            1. re: millygirl

              Never mind, just found my way through to your blog and saw the recipe. Looks good! If I decide to get ambitious this weekend I will give it a try. The beets will def thank me.

            2. Has anyone made beet borscht lately? I made a quickie veggie version with freshly picked beets, beet greens, onion, lemon juice, white balsamic and cumin last night. Looking forward to making some more borscht next week.