Serious Eats - seriouseats.com

Quite good. This was my first time making borscht (and, I think, my first time eating it), and this couldn't be simpler—it's almost a one-pot meal. I ate it with parsleyed baby potatoes and black bread with mustard and pickles, and it was great. I also substituted a small parsnip for one of the carrots.

One small complaint: I used a whole lemon's worth of juice, and it still didn't have the sourness it's supposed to have. I'm guessing that lemons aren't the traditional method of imparting sourness, so I'm going to look at a few other recipes. Still, this one—with perhaps some small modifications—is a keeper.