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Thread: Borscht

  1. #1
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    Borscht

    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.

    000_0255 (2).jpg

  2. #2
    Senior Member JaneV2.0's Avatar
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    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!

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    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?

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    Simpleton Alan's Avatar
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    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.
    "Things should be made as simple as possible, but not one bit simpler." ~ Albert Einstein

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    Senior Member JaneV2.0's Avatar
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    Quote Originally Posted by Yppej View Post
    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?
    Yeah--I have no patience at all. That's why pressure cooking is ideal for me.

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    Senior Member SteveinMN's Avatar
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    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!
    If Americans expended even a fraction of the energy on civic engagement that we spend on consumer ideology, our democracy would be much healthier. Can you imagine people camping out to vote? -- Charles Roberts, Amherst, Mass., Nov. 25, 2006

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    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!

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    Senior Member iris lilies's Avatar
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    Quote Originally Posted by Tiam View Post
    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!
    I donít know how to tell you so I will just say it: borscht without beets is not borscht.

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    Quote Originally Posted by iris lilies View Post
    I don’t know how to tell you so I will just say it: borscht without beets is not borscht.
    That's fine. I don't mind saying that what I have made all these years is NOT borsht, but it tastes almost the same. Besides, I don't like beets so I wouldn't have included them anyway. Really, mine is very similar.

  10. #10
    Senior Member iris lilies's Avatar
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    Quote Originally Posted by Tiam View Post
    That's fine. I don't mind saying that what I have made all these years is NOT borsht, but it tastes almost the same. Besides, I don't like beets so I wouldn't have included them anyway. Really, mine is very similar.
    So, what is it that you make ?a sort of cabbage stew in beef broth?

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