Does anyone have one?
________________________

06-20-03, 12:32 PM
methos
look here

06-20-03, 05:59 PM
Firecow
Great-Thanks Methos5000, I missed that one (as did the AP search I did on this page!!!)

06-20-03, 09:28 PM
stanbee
Crazy for Borscht

notes on types of Russian Borscht. Seems there are as many varieties as cooks. Well-loved in Russia, Poland, Hungary, Romania.

UKRAINE uses a high proportion of beets due to huge crop.

cENTRAL UKRAINE adds lots of cabbage.

POLTAVIANS use goose, bones & flesh.

Other parts of Ukraine use bacon, ham or pork.

MOSCOW style is made with beets and various vegs: carrots, potatoes, parsnips,tomatoes, cabbage, garlic

BYELORUSSE may use 3 kinds of meat or more for the stock.

N RUSSIA tends to use beef stock.

ODESSA: green peppers and a higher proportion of tomates.

Even prunes may be added to beets and vegetables.

from "Nothing Beets Borscht", Jane Blanksteen.

* * *

ROMANIAN JEWISH My Bubbie(granma) made it Romanian Jewish style with dill.

Lemon juice, vinegar, sour salt (citric acid) are often added. Have had it flavored with ginger, allspice, butter.

Old fashioned Jewish style Borscht is also made from fermented beet juice. Takes about 4 weeks to sour.

[This message was edited by stanbee on 06-20-03 at 09:37 PM.]
06-27-03, 08:12 PM
Nadca2
I boil some pork ribs for an hour or more. Then I pull off the meat and use it is my borsht. And use the pork water as base. Awesome it is. A little expensive but ohh so worth it. (I then skip the beef broth)

This message has been edited. Last edited by: DorianGreyed,