This borscht was made during 7 hours in an electric slow cooker.
For lack of cabbage, I quartered 7-8 brussels sprouts. It really schmecked with sour cream and caraway rye bread.
Attachment 2513
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This borscht was made during 7 hours in an electric slow cooker.
For lack of cabbage, I quartered 7-8 brussels sprouts. It really schmecked with sour cream and caraway rye bread.
Attachment 2513
I love caraway rye, and onion, and dill rye. My German asserting itself, I guess.
I've never made borscht, but the IP would be perfect for it. I had some once, long ago, and didn't think much of it, but I think that was because it was made with beef stock. I'll add it to my "must try" list. Thanks for mentioning it!
It is making my mouth water! I would not have that much patience though. My mother makes hers on the stovetop in maybe an hour?
I think I've only had Borscht once as an adult, it was an all day experiment in using surplus garden veggies. You've reminded me how much I enjoyed it.
I love borscht! Or did -- not quite on the list for someone eating very-low-carb. I much prefer the more stew-like borschts rather than the cold-thin beet variety.
I like that we're getting back to soup and stew weather!
Here's what is funny to me about Borscht. Probably only to me. I went to a Russian restaurant and was served Borscht. I'd always heard about it and had never had it. I took one spoonful and thought: "Oh! I've been making this all my life!" Except I don't use beets. I had to laugh, because I was expecting something so new to my palate and here it was, what I've always made!