Borscht?

[Sexy Peach Emoji]

New Year's Borscht!

 

[变性黑鬼]

I put a lot of beef in mine. I probably use too much, but I'm American and meat is relatively cheap. I use whatever beef roast is on sale and some bone in beef. I use oxtail or ribs based on whatever is available and less expensive. It was ribs this last time.

I've only made borscht once and it was the bright red, beet-y version without beef. I made it in summer, and I really enjoyed how the bright and sweet flavor combined with the sour cream and dill. In winter though, I think meat would be mandatory, or else it would be an unsatisfying experience. Although I would caution against over-beefing, because you will probably lose those nice bright and sweet notes.

 

[Fried-Rice12]

Can anyone share their recipe for borscht?
Thanks!

 

[afternoon_tea]

I've only made borscht once and it was the bright red, beet-y version without beef. I made it in summer, and I really enjoyed how the bright and sweet flavor combined with the sour cream and dill. In winter though, I think meat would be mandatory, or else it would be an unsatisfying experience. Although I would caution against over-beefing, because you will probably lose those nice bright and sweet notes.

In the winter its really good with stock made from roast beef bones.

For maintaining the bright notes you can use beet kvass (fermented beet juice) to adjust the flavor. It's an easy thing to make and just keep on hand in the fridge. Its nice for stuff like salad dressings too.

 

[Electromagnetic Radiation]

Never had borscht. Neither am i sure where to begin with cooking it. But from what i've seen, it looks appetizing and definitely do want to compile the dish. Eastern european food in general has always been interesting to me

 

[FieldPiece]

I tried Borscht for the first time recently. I don't get it? It's just beef soup with beets in it. People really hinge their entire culinary culture on this? Like adding radishes to chicken noodle and acting like it's some holy invention.

 

[Stan]

My husband likes borscht and we know two different recipes for it. It’s a good healthy food and a nice way to use those tougher, cheaper cuts of beef.

P.S.

https://kiwifarms.pa/threads/what-have-you-cooked-recently.28101/page-378#post-17127481

Here’s a how to make borscht I posted a while back

 

[Magicicada_septendecula]

I've eaten and made both types of borscht. The red kind is an easy meal to throw together and have a large pot for the week. I make a lot of variations on it depending on what vegetables and meats I have on hand. White borscht is definitely one of the most delicious things I've ever eaten, but we mostly only have it around Easter.

 

[mindlessobserver]

The trick to all soups is to make the stock ahead of time. Don't cook the beef ribs and wat not with the vegetables. Cook the bones on slow simmer for 24 hours so that all the fat and meat is rendered into the broth.

Take the result of that process and then follow your standard Slavic soup recipe with the beets or whatever. The results will be astronomically better.

 

[Triple Flutz]

Can anyone share their recipe for borscht?
Thanks!

Not a recipe with measurements since I tend to just cook to taste, but here is how I make mine.
Sorry for necroing your comment lmao, I saw the thread back up on my feed and forgot to check post dates.

 

[Slap47]

It is sad that the phrase "cheap like Borscht" will die with the boomers.

 

[Elderly beef taco]

We make borscht fairly regularily, mom freezes it in 1l milk cartons. Normally spring borscht (Ukrainian style apparently, all veg. We use broad beans in it!) but we've also done sorrel borscht (kinda gross, tart? it's brown.) and tried it with golden beets as well, looked pretty. I have access to a few recipes? If anyone wants I'll drop them here.

 

[TheSilentKing411]

Borscht is underrated