Lorraine Posted November 10, 2020 Share Posted November 10, 2020 Has anyone here ever made it? My husband really likes it, and I thought I'd give a pot the old college try even though it will probably turn out to be a disaster. If anyone here has made it, do you have a good recipe and some tips for making it? Link to comment Share on other sites More sharing options...
Lorraine Posted November 10, 2020 Author Share Posted November 10, 2020 I was thinking of making this recipe: https://www.allrecipes.com/recipe/85517/russian-cabbage-borscht/ 1 Link to comment Share on other sites More sharing options...
zepphead Posted November 10, 2020 Share Posted November 10, 2020 I was thinking of making this recipe: https://www.allrecip...abbage-borscht/I have never even tried it, but judging by that recipe it sounds damn nice!! 1 Link to comment Share on other sites More sharing options...
Nova Carmina Posted November 10, 2020 Share Posted November 10, 2020 I have never made, but after trying it once at a Russian restaurant in Boulder, CO (so perhaps of dubious authenticity), I never wanted to try it again. Sorry that's not much help! 1 Link to comment Share on other sites More sharing options...
goose Posted November 10, 2020 Share Posted November 10, 2020 I've never made it or even had it, which is strange because I love beets and my mother-in-law grows mountains of beets every year. The beets that aren't eaten fresh in the summer get canned, and they're lovely. Lorraine, you've got me thinking I might have to give making some borscht a try. 2 Link to comment Share on other sites More sharing options...
Lorraine Posted November 10, 2020 Author Share Posted November 10, 2020 (edited) I've never made it or even had it, which is strange because I love beets and my mother-in-law grows mountains of beets every year. The beets that aren't eaten fresh in the summer get canned, and they're lovely. Lorraine, you've got me thinking I might have to give making some borscht a try.I bought some beets and dill weed this morning, What kind of potatoes should I use? I'm going to make the recipe I linked to. Maybe tomorrow. It's home-made soup kind of weather here in the Pacific Northwest. Edited November 10, 2020 by Lorraine 1 Link to comment Share on other sites More sharing options...
Derek19 Posted November 10, 2020 Share Posted November 10, 2020 If you're reading what I said, too, Lorraine, I can't say that I have made, and ate "Borscht" before. If it is a food I want to try eating, I don't know. Link to comment Share on other sites More sharing options...
goose Posted November 10, 2020 Share Posted November 10, 2020 (edited) I love pickled beets, so I imagine I'd enjoy borscht as well. Edited November 10, 2020 by goose 3 Link to comment Share on other sites More sharing options...
blackhawkrush Posted November 10, 2020 Share Posted November 10, 2020 We always have Borscht for Christmas, but we don't add potatoes to it because it mutes the taste. You could put in a hard-boiled egg after the soup is made, other than that, Borscht should be served by itself. 1 Link to comment Share on other sites More sharing options...
Lorraine Posted November 11, 2020 Author Share Posted November 11, 2020 We always have Borscht for Christmas, but we don't add potatoes to it because it mutes the taste. You could put in a hard-boiled egg after the soup is made, other than that, Borscht should be served by itself.My mother used to make the soup and I remember those hard boiled eggs in it. My grandmother made it too. They used to grind their own horseradish as well. I remember my mother hanging out the back window for air so her eyes would stop tearing. Link to comment Share on other sites More sharing options...
Lorraine Posted November 11, 2020 Author Share Posted November 11, 2020 (edited) I love pickled beets, so I imagine I'd enjoy borscht as well. I like the red cabbage in that recipe because I love red cabbage. My mother always made that a lot too when I was little. Red cabbage, that is. Doesn't that sour cream look good? Edited November 11, 2020 by Lorraine Link to comment Share on other sites More sharing options...
Nova Carmina Posted November 11, 2020 Share Posted November 11, 2020 I love pickled beets, so I imagine I'd enjoy borscht as well. I like the red cabbage in that recipe because I love red cabbage. My mother always made that a lot too when I was little. Red cabbage, that is. Doesn't that sour cream look good? The sour cream? Yes. And only the sour cream. Link to comment Share on other sites More sharing options...
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