I made borscht last year but it's like it was a dream because I didn't
record anything about it for posterity. It was pretty frustrating to
remember this miraculous dish -- something with so many beets yet it
tastes so good -- and know I didn't have a chance of duplicating it.
The good news is it still tastes great and gives me a warm fuzzy feeling
when I eat it, but it's much different from last year's effort. Here's
a pic which was an afterthought... after I started mixing in the sour
cream I thought I should take a picture...must be the color:

http://www.ftupet.com/upload/borscht.jpg

I tried to keep it simple -- beets, carrots, onion, potatoes, ground
pork, cabbage. Bacon fat. Some veg stock. A little cider vinegar. S&P.

Anyhow I just thought I'd post here so everyone can tell me how I'm
doing it wrong, how "borscht" isn't the right word, do I even know what
a beet is, how bad my photography is, and for our celebrity beet pickler,
etc.

On Thu, 16 Aug 2012 23:03:09 +0000 (UTC), tert in seattle
> wrote:

> I made borscht last year but it's like it was a dream because I didn't
> record anything about it for posterity. It was pretty frustrating to
> remember this miraculous dish -- something with so many beets yet it
> tastes so good -- and know I didn't have a chance of duplicating it.
> The good news is it still tastes great and gives me a warm fuzzy feeling
> when I eat it, but it's much different from last year's effort. Here's
> a pic which was an afterthought... after I started mixing in the sour
> cream I thought I should take a picture...must be the color:
>
> http://www.ftupet.com/upload/borscht.jpg
>
> I tried to keep it simple -- beets, carrots, onion, potatoes, ground
> pork, cabbage. Bacon fat. Some veg stock. A little cider vinegar. S&P.
>
> Anyhow I just thought I'd post here so everyone can tell me how I'm
> doing it wrong, how "borscht" isn't the right word, do I even know what
> a beet is, how bad my photography is, and for our celebrity beet pickler,
> etc.

You nailed that one on the head. I know I've never made it and don't
remember eating it, so I'll take a stab and say "I've never eaten it
either"... but your picture of it is very pretty.

--
Food is an important part of a balanced diet.

sf wrote:
> On Thu, 16 Aug 2012 23:03:09 +0000 (UTC), tert in seattle
> wrote:
>
>> I made borscht last year but it's like it was a dream because I didn't
>> record anything about it for posterity. It was pretty frustrating to
>> remember this miraculous dish -- something with so many beets yet it
>> tastes so good -- and know I didn't have a chance of duplicating it.
>> The good news is it still tastes great and gives me a warm fuzzy feeling
>> when I eat it, but it's much different from last year's effort. Here's
>> a pic which was an afterthought... after I started mixing in the sour
>> cream I thought I should take a picture...must be the color:
>>
>> http://www.ftupet.com/upload/borscht.jpg
>>
>> I tried to keep it simple -- beets, carrots, onion, potatoes, ground
>> pork, cabbage. Bacon fat. Some veg stock. A little cider vinegar. S&P.
>>
>> Anyhow I just thought I'd post here so everyone can tell me how I'm
>> doing it wrong, how "borscht" isn't the right word, do I even know what
>> a beet is, how bad my photography is, and for our celebrity beet pickler,
>> etc.
>
> You nailed that one on the head. I know I've never made it and don't
> remember eating it, so I'll take a stab and say "I've never eaten it
> either"... but your picture of it is very pretty.

it's much better than it sounds - anyone who hasn't tried it due to beet
aversion tragically fails to realize just how much they're missing out

even more so than haggis I bet

tert in seattle > wrote in
:

> sf wrote:
>> On Thu, 16 Aug 2012 23:03:09 +0000 (UTC), tert in seattle
> wrote:
>>
>>> I made borscht last year but it's like it was a dream because I
>>> didn't record anything about it for posterity. It was pretty
>>> frustrating to remember this miraculous dish -- something with so
>>> many beets yet it tastes so good -- and know I didn't have a chance
>>> of duplicating it. The good news is it still tastes great and gives
>>> me a warm fuzzy feeling when I eat it, but it's much different from
>>> last year's effort. Here's a pic which was an afterthought... after
>>> I started mixing in the sour cream I thought I should take a
>>> picture...must be the color:
>>>
>>> http://www.ftupet.com/upload/borscht.jpg
>>>
>>> I tried to keep it simple -- beets, carrots, onion, potatoes, ground
>>> pork, cabbage. Bacon fat. Some veg stock. A little cider vinegar.
>>> S&P.
>>>
>>> Anyhow I just thought I'd post here so everyone can tell me how I'm
>>> doing it wrong, how "borscht" isn't the right word, do I even know
>>> what a beet is, how bad my photography is, and for our celebrity
>>> beet pickler, etc.
>>
>> You nailed that one on the head. I know I've never made it and don't
>> remember eating it, so I'll take a stab and say "I've never eaten it
>> either"... but your picture of it is very pretty.
>
> it's much better than it sounds - anyone who hasn't tried it due to
> beet aversion tragically fails to realize just how much they're
> missing out
>
> even more so than haggis I bet
>

The only good beet is a dead beet. And Borscht is a <insert your
favorite scapegoat ethno/political group here> conspiracy to destroy
American culinary culture! I was raised in a Jewish household of eastern
European extraction, and Borscht almost made me find Jesus.

This is not an expression of personal opinion. This is a statement of
unchallengeable, incontrovertible fact...

Please excuse me, I need to go get ready for my therapist's appointment
now...

Alan Holbrook wrote:
>
> The only good beet is a dead beet. And Borscht is a <insert your
> favorite scapegoat ethno/political group here> conspiracy to destroy
> American culinary culture! I was raised in a Jewish household of eastern
> European extraction, and Borscht almost made me find Jesus.
>
> This is not an expression of personal opinion. This is a statement of
> unchallengeable, incontrovertible fact...
>
> Please excuse me, I need to go get ready for my therapist's appointment
> now...

LOL! ;-D

G.

On 17/08/2012 5:13 PM, tert in seattle wrote:

>> You nailed that one on the head. I know I've never made it and don't
>> remember eating it, so I'll take a stab and say "I've never eaten it
>> either"... but your picture of it is very pretty.
>
> it's much better than it sounds - anyone who hasn't tried it due to beet
> aversion tragically fails to realize just how much they're missing out
>
> even more so than haggis I bet
>


I can't say that beets are my favourite vegetable but I will eat them if
served to me. I have always found borscht to be very tasty. I can't get
my wife to eat beets. She will eat just about anything but beets and
lima beans.

Gary > wrote in :

> Alan Holbrook wrote:
>>
>> The only good beet is a dead beet. And Borscht is a <insert your
>> favorite scapegoat ethno/political group here> conspiracy to destroy
>> American culinary culture! I was raised in a Jewish household of
>> eastern European extraction, and Borscht almost made me find Jesus.
>>
>> This is not an expression of personal opinion. This is a statement
>> of unchallengeable, incontrovertible fact...
>>
>> Please excuse me, I need to go get ready for my therapist's
>> appointment now...
>
> LOL! ;-D
>
> G.

And let's not forget schav while we're at it. I hold schav in the same
high disregard I hold borscht. While I don't like beets in any shape,
form or manner, I'm actually quite fond of spinach. Just not pureed and
served as a cold liquid...(nb: while traditional Russian schav is made
with sorrel, eastern European, especially Jewish, schav, is made with
spinach.)

Either dish is often used to punish sour cream, normally a gustatory
delight, for it's sins by drowning dollops of it in these noxious
liquids.

On Sat, 18 Aug 2012 15:16:14 GMT, Alan Holbrook >
wrote:

>Gary > wrote in :
>
>> Alan Holbrook wrote:
>>>
>>> The only good beet is a dead beet. And Borscht is a <insert your
>>> favorite scapegoat ethno/political group here> conspiracy to destroy
>>> American culinary culture! I was raised in a Jewish household of
>>> eastern European extraction, and Borscht almost made me find Jesus.
>>>
>>> This is not an expression of personal opinion. This is a statement
>>> of unchallengeable, incontrovertible fact...
>>>
>>> Please excuse me, I need to go get ready for my therapist's
>>> appointment now...
>>
>> LOL! ;-D
>>
>> G.
>
>And let's not forget schav while we're at it. I hold schav in the same
>high disregard I hold borscht. While I don't like beets in any shape,
>form or manner, I'm actually quite fond of spinach. Just not pureed and
>served as a cold liquid...(nb: while traditional Russian schav is made
>with sorrel, eastern European, especially Jewish, schav, is made with
>spinach.)
>
>Either dish is often used to punish sour cream, normally a gustatory
>delight, for it's sins by drowning dollops of it in these noxious
>liquids.

A friggin' TIAD kike.

Brooklyn1 <Gravesend1> wrote in news:b5gv28haatsmr2bv4n6pcd6cudfo9nkntu@
4ax.com:

>
> A friggin' TIAD kike.
>

A pleasure, sir, to be exchanging posts with such a gentleman of obvious
good taste and breeding. As we friggin' TIAD kikes say at the end of our
heathen, unclean worship ceremonies (serving up Christian babies optional)
"May the Lord bless you and cause his countenance to shine on you."

"Alan Holbrook" > wrote in message
.247...
> Brooklyn1 <Gravesend1> wrote in news:b5gv28haatsmr2bv4n6pcd6cudfo9nkntu@
> 4ax.com:
>
>>
>> A friggin' TIAD kike.
>>
>
> A pleasure, sir, to be exchanging posts with such a gentleman of obvious
> good taste and breeding. As we friggin' TIAD kikes say at the end of our
> heathen, unclean worship ceremonies (serving up Christian babies optional)
> "May the Lord bless you and cause his countenance to shine on you."

Beautiful. Beautiful. Beautiful.

pavane

The borscht my russian coworker made was much darker (?wine) and
everything was chopped much finer. The kind of dish you eat after
chopping wood in January.

z z wrote:
>
> The borscht my russian coworker made was much darker (?wine) and
> everything was chopped much finer. The kind of dish you eat after
> chopping wood in January.

IMO, you should chop all your winter wood long before January.

G.

z z wrote:
> The borscht my russian coworker made was much darker (?wine) and
> everything was chopped much finer. The kind of dish you eat after
> chopping wood in January.

My personal intro to borscht was as barszcz at a Polish restaurant
in Chicago. It was just the liquid -- looked like this:

http://digilander.libero.it/Dashana/Barszcz.jpg

Served with a meat filled puff pastry. That's still my favorite and
I will try to make it like that someday.