Comparing Borscht across three restaurants — an honest verdict

I ate Borscht at three different restaurants in the same week to compare. The results were illuminating. The use of buckwheat varied significantly — only one got it right. The hearty and warming profile should be consistent but interpretation differs widely.

Russian New Year table is the most important annual food event, laden with Olivier salad, herring under fur coat, and other Soviet-era staples. The best version came from a dacha summer kitchen, which felt authentic. black tea from a samovar was offered at all three but only one knew how to serve it properly. The gap between mediocre and excellent Borscht is larger than you'd think.