Borscht

I'm sceptical of any restaurant claiming to do Borscht well, having been disappointed often enough. This one delivered. The subtly sour from fermentation base was authentic and the use of salted herring showed real knowledge. Russian New Year table is the most important annual food event, laden wit…

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 impor…

Having eaten Borscht at several restaurants over the past year, I can say this version is the best. The rich and dairy-forward quality is more pronounced here than anywhere else I've tried. pickled vegetables is handled with real knowledge — you can taste the difference. This is proper a dacha summ…

What sets Borscht apart is the handling of buckwheat. In lesser versions this is treated as a background note. Here it's central and the savoury and satisfying result shows it. I've started buying it to cook with at home after this experience. Russian New Year table is the most important annual foo…

I spent an afternoon making Borscht from scratch following a traditional recipe. Getting buckwheat right was the main challenge — it's not as straightforward as it looks. The hearty and warming result was rewarding once I got it right. the Russian tea tradition using a samovar is centuries old and …

I've now had Borscht prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises sour cream smetana in the way the Russian tea tradition using a samovar is centuries old and central to social hospitality. The rich and dairy-forward character is mor…

I went in with low expectations — I'd had mediocre versions before. What I found was Borscht made with real commitment to salted herring and technique. The savoury and satisfying result was more complex and satisfying than anything I'd had before. the Russian tea tradition using a samovar is centur…

I was looking forward to Borscht here based on the reputation. The reality was disappointing. The subtly sour from fermentation character that makes this dish special was muted — either from shortcuts with pickled vegetables or from scaling up production at the expense of quality. the Russian tea t…

Borscht opened a door into a cuisine I'd previously known almost nothing about. The savoury and satisfying flavours are unlike anything in my usual rotation and I mean that positively. Russian New Year table is the most important annual food event, laden with Olivier salad, herring under fur coat, a…

I made Borscht for eight guests who had varying familiarity with the cuisine. Every single person asked for the recipe. The hearty and warming profile was the main talking point — no one had quite experienced sour cream smetana used that way before. the Russian tea tradition using a samovar is cent…