Why haven't you taken the borchtpill yet anon?
>easy as fuck to do in a slow cooker
>can use dogshit cuts of meat
>tastes great especially the day after you've cooked it
>actually fairly healthy for you
Borchtpill
Why haven't you taken the borchtpill yet anon?
>easy as fuck to do in a slow cooker
>can use dogshit cuts of meat
>tastes great especially the day after you've cooked it
>actually fairly healthy for you
I don’t eat ethnic “foods”
Mutts when the food doesn't have 3 gazillion calories from high fructose corn syrup & reconstituted pigs anus.
You're insecure non-White mutt, we get ut.
absolutely based. imagine eating like a north korean on purpose
Ate the last of the latest batch for breakfast. Will poop purple soon.
clear borscht with uszka>ukrainian borscht
borscht
I haven't had green borscht but it's probably good as sorrel soup is delicious.
I plan to try making Green Borcht when the season comes around next year, will hopefully turn out well. From what I've read its more light than regular borcht.
Sorrels are legitimately great. I've never understood why they're not more popular.
i got beets and cabbage. is it pretty much those into a meaty savory broth with sour cream?
Pretty much, you can cook it in a pot however that requires standing over it or use a slowcooker. generally you'd have some meat in it quite often beef but you could just use a broth from bones or a stock if you wanted to cut down on the protein for whatever reason.
Creme fraiche really improves it and changes the dish into a savory-creamy fusion & traditionally you'd have dill sprinkled on it.
thanks. i'm possibly too poor for meat so we'll see what i can get together
That is one great thing about borcht due to the fact it takes slow cooking, you can buy absolute dogshit cuts of meat and over the course of the hours of cooking it'll become tender.
Should still be nice with just a broth tho!
>absolute dogshit cuts of meat and over the course of the hours of cooking it'll become tender.
the fuck is a dogshit cut of meat you monkey? Front legs? because your borsch would be far too fat.
I generally use beef skirt, cheap and turns out well when slowcooked.
brisket is fine. imo chuck is better, but the best would prolly be mix including hind shanks
you gotta use roasted pork necks for your broth and ferment grated beets to add at the very end so the color stays nice and bloody. i roast the beets i cut for the soup as well so they have a better flavor and do not become pale
I haven't tried a pork borcht yet, ty for the tips.
>that color
pathetic, it's overcooked
Its also due to the lighting & the fact I used older beets, still tasted great though imo.
When I was picking up stuff for my beef & cabbage stew yesterday I noticed the beets and thought about making some borscht. I've only ever had it once at a nice German restaurant but I've occasionally thought about it since then.
Anyone have any recommendations for recipes? I could probably find one in The Joy of Cooking but I may as well ask.
do you make the beet sour yourself?
don't like beets to be honest
try saur beets. they are simply lovely, especialy cooked with meat
You may be surprised, I normally absolutely despise beetroot but when slowcooked to make borcht they don't taste like how you'd expect.
my brothers ..
>borchtpill
I can't get sourcream easily and so I avoid foods that use it.