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Beet Borscht
Does anyone know how to keep borscht a good rich purple colour? Mine is
like raspberry red. It is vegetarian. Thanks! Joy |
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If you're using canned beets, pour in the juice, that helps a little.
Or you could try an alternative all together and puree the whole thing, it will be nice and purple then |
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Joy > wrote:
> Does anyone know how to keep borscht a good rich purple colour? Mine is > like raspberry red. It is vegetarian. Add some acidic component, such as beet kvas (fermented beet juice), vinegar, or lemon juice, before you add the beets, or cook the beets in something acidic before adding them to the borscht. You can't make real borscht without an acidic component, anyway. Victor |
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Joy > wrote:
> Does anyone know how to keep borscht a good rich purple colour? Mine is > like raspberry red. It is vegetarian. Add some acidic component, such as beet kvas (fermented beet juice), vinegar, or lemon juice, before you add the beets, or cook the beets in something acidic before adding them to the borscht. You can't make real borscht without an acidic component, anyway. Victor |
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On Fri, 31 Dec 2004 05:04:09 GMT, "Joy" > wrote:
>Does anyone know how to keep borscht a good rich purple colour? Mine is >like raspberry red. It is vegetarian. > >Thanks! > >Joy > A good beet borscht SHOULD be red, not purple. It should be crystal clear and a deep ruby color. I'd say you're really where you want to be. Boron |
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On Fri, 31 Dec 2004 05:04:09 GMT, "Joy" > wrote:
>Does anyone know how to keep borscht a good rich purple colour? Mine is >like raspberry red. It is vegetarian. > >Thanks! > >Joy > A good beet borscht SHOULD be red, not purple. It should be crystal clear and a deep ruby color. I'd say you're really where you want to be. Boron |
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"Victor Sack" > wrote in message . .. > Joy > wrote: > > > Does anyone know how to keep borscht a good rich purple colour? Mine is > > like raspberry red. It is vegetarian. > > Add some acidic component, such as beet kvas (fermented beet juice), > vinegar, or lemon juice, before you add the beets, or cook the beets in > something acidic before adding them to the borscht. You can't make real > borscht without an acidic component, anyway. > > Victor Sure you can, without the beets!!! Happy New Year, Victor Alan |
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If there are 4 beets in the recipe, how much vinegar do you add to keep the
colour but not disturb the taste? Thanks! Joy |
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If there are 4 beets in the recipe, how much vinegar do you add to keep the
colour but not disturb the taste? Thanks! Joy |
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Melba's Jammin' > wrote:
> In article >, > (Victor Sack) wrote: > > > Add some acidic component, such as beet kvas (fermented beet juice), > > vinegar, or lemon juice, before you add the beets, or cook the beets in > > something acidic before adding them to the borscht. You can't make real > > borscht without an acidic component, anyway. > > Or just throw the beets out and have chicken soup instead. Is that how you also make Barb's Beety Beauty? Bubba |
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Melba's Jammin' > wrote:
> In article >, > (Victor Sack) wrote: > > > Add some acidic component, such as beet kvas (fermented beet juice), > > vinegar, or lemon juice, before you add the beets, or cook the beets in > > something acidic before adding them to the borscht. You can't make real > > borscht without an acidic component, anyway. > > Or just throw the beets out and have chicken soup instead. Is that how you also make Barb's Beety Beauty? Bubba |
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Alan Zelt > wrote:
> "Victor Sack" > wrote > > > > Add some acidic component, such as beet kvas (fermented beet juice), > > vinegar, or lemon juice, before you add the beets, or cook the beets in > > something acidic before adding them to the borscht. You can't make real > > borscht without an acidic component, anyway. > > Sure you can, without the beets!!! You wish! Even the Polish beetless bialy barszcz is made with rye flour kwas (fermented rye flour 'juice'), which is sour. > Happy New Year, Victor Happy New Year to you and other rfc'ers, too! Victor |
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Alan Zelt > wrote:
> "Victor Sack" > wrote > > > > Add some acidic component, such as beet kvas (fermented beet juice), > > vinegar, or lemon juice, before you add the beets, or cook the beets in > > something acidic before adding them to the borscht. You can't make real > > borscht without an acidic component, anyway. > > Sure you can, without the beets!!! You wish! Even the Polish beetless bialy barszcz is made with rye flour kwas (fermented rye flour 'juice'), which is sour. > Happy New Year, Victor Happy New Year to you and other rfc'ers, too! Victor |
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Joy > wrote:
> If there are 4 beets in the recipe, how much vinegar do you add to keep the > colour but not disturb the taste? Heh! Your approach is almost correct, but not quite, I would say. :-) There is a bit of trouble with the importance you seem to attach to the colour. Preserving the purple colour of borscht by adding acidity is incidental, the primary purpose being creating the typical borscht taste. If, for some reason, the taste is right but the colour is not, I would say that you have succeeded in making good borscht regardless. As to the colour, the amount of vinegar or other acid to preserve it is also secondary - what is important is when and how you use it. It has to be present *before* you add the beets, or else you have to cook the beets in vinegar (or some other acid) before adding them to the soup together with that vinegar (or whatever). The latter approach is, in my experience, usually a more sure bet, colour-wise. The amount of acid to achieve the right taste really depends on the total amount of liquid in the borscht, as well as its other components, rather than the amount of beets only. It also depends on your personal preference. With four beets, I'd say perhaps 2-3 tablespoons of vinegar or lemon juice, but that is just a wild guess. Also, "real", "traditional", "authentic", etc. borscht is supposed to be made with beet kvas, not with any other replacement (though some can - and very often is - added), and, beet kvas being purple, it helps some, colour-wise and otherwise... Victor |
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Joy > wrote:
> If there are 4 beets in the recipe, how much vinegar do you add to keep the > colour but not disturb the taste? Heh! Your approach is almost correct, but not quite, I would say. :-) There is a bit of trouble with the importance you seem to attach to the colour. Preserving the purple colour of borscht by adding acidity is incidental, the primary purpose being creating the typical borscht taste. If, for some reason, the taste is right but the colour is not, I would say that you have succeeded in making good borscht regardless. As to the colour, the amount of vinegar or other acid to preserve it is also secondary - what is important is when and how you use it. It has to be present *before* you add the beets, or else you have to cook the beets in vinegar (or some other acid) before adding them to the soup together with that vinegar (or whatever). The latter approach is, in my experience, usually a more sure bet, colour-wise. The amount of acid to achieve the right taste really depends on the total amount of liquid in the borscht, as well as its other components, rather than the amount of beets only. It also depends on your personal preference. With four beets, I'd say perhaps 2-3 tablespoons of vinegar or lemon juice, but that is just a wild guess. Also, "real", "traditional", "authentic", etc. borscht is supposed to be made with beet kvas, not with any other replacement (though some can - and very often is - added), and, beet kvas being purple, it helps some, colour-wise and otherwise... Victor |
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Victor Sack wrote: > Joy > wrote: > > >>If there are 4 beets in the recipe, how much vinegar do you add to keep the >>colour but not disturb the taste? > > > Heh! Your approach is almost correct, but not quite, I would say. :-) > There is a bit of trouble with the importance you seem to attach to the > colour. Preserving the purple colour of borscht by adding acidity is > incidental, the primary purpose being creating the typical borscht > taste. If, for some reason, the taste is right but the colour is not, I > would say that you have succeeded in making good borscht regardless. > > As to the colour, the amount of vinegar or other acid to preserve it is > also secondary - what is important is when and how you use it. It has > to be present *before* you add the beets, or else you have to cook the > beets in vinegar (or some other acid) before adding them to the soup > together with that vinegar (or whatever). The latter approach is, in my > experience, usually a more sure bet, colour-wise. > > The amount of acid to achieve the right taste really depends on the > total amount of liquid in the borscht, as well as its other components, > rather than the amount of beets only. It also depends on your personal > preference. With four beets, I'd say perhaps 2-3 tablespoons of vinegar > or lemon juice, but that is just a wild guess. Also, "real", > "traditional", "authentic", etc. borscht is supposed to be made with > beet kvas, not with any other replacement (though some can - and very > often is - added), and, beet kvas being purple, it helps some, > colour-wise and otherwise... > > Victor You are discussing a sensitive subject. Doesn't anybody realize that BEET is a four-letter word? |
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Victor Sack wrote: > Joy > wrote: > > >>If there are 4 beets in the recipe, how much vinegar do you add to keep the >>colour but not disturb the taste? > > > Heh! Your approach is almost correct, but not quite, I would say. :-) > There is a bit of trouble with the importance you seem to attach to the > colour. Preserving the purple colour of borscht by adding acidity is > incidental, the primary purpose being creating the typical borscht > taste. If, for some reason, the taste is right but the colour is not, I > would say that you have succeeded in making good borscht regardless. > > As to the colour, the amount of vinegar or other acid to preserve it is > also secondary - what is important is when and how you use it. It has > to be present *before* you add the beets, or else you have to cook the > beets in vinegar (or some other acid) before adding them to the soup > together with that vinegar (or whatever). The latter approach is, in my > experience, usually a more sure bet, colour-wise. > > The amount of acid to achieve the right taste really depends on the > total amount of liquid in the borscht, as well as its other components, > rather than the amount of beets only. It also depends on your personal > preference. With four beets, I'd say perhaps 2-3 tablespoons of vinegar > or lemon juice, but that is just a wild guess. Also, "real", > "traditional", "authentic", etc. borscht is supposed to be made with > beet kvas, not with any other replacement (though some can - and very > often is - added), and, beet kvas being purple, it helps some, > colour-wise and otherwise... > > Victor You are discussing a sensitive subject. Doesn't anybody realize that BEET is a four-letter word? |
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"Margaret Suran" > wrote in message ...
> Victor Sack wrote: > > Joy > wrote: Very Big Snip > You are discussing a sensitive subject. Doesn't anybody realize that > BEET is a four-letter word? Hi Margaret, this shows your youth. To any retired person the only unacceptable four letter word is Work. -- Dave Croft England |
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"Margaret Suran" > wrote in message ...
> Victor Sack wrote: > > Joy > wrote: Very Big Snip > You are discussing a sensitive subject. Doesn't anybody realize that > BEET is a four-letter word? Hi Margaret, this shows your youth. To any retired person the only unacceptable four letter word is Work. -- Dave Croft England |
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In article >,
(Victor Sack) wrote: > Melba's Jammin' > wrote: > > > In article >, > > (Victor Sack) wrote: > > > > > Add some acidic component, such as beet kvas (fermented beet > > > juice), vinegar, or lemon juice, before you add the beets, or > > > cook the beets in something acidic before adding them to the > > > borscht. You can't make real borscht without an acidic > > > component, anyway. > > > > Or just throw the beets out and have chicken soup instead. > > Is that how you also make Barb's Beety Beauty? > > Bubba I cook the disgusting beets (sometimes in the pressure cooker to reduce the stink), drain the liquid and pitch the resulting pale pieces. I can usually get rid of it before I gag. I've been making egg noodles up the wazoo -- and have a chicken in a pot right now. The helluva it is that I like the broth and will now have a whole chicken's worth of meat to do something with. Might give it to the neighbors. Maybe she'll figure out what to do with it. -- -Barb, <www.jamlady.eboard.com> Updated 11-29-04; Sam I Am! birthday telling; Thanksgiving 2004; Fanfare, Maestro, please. "Are we going to measure or are we going to cook?" -Food writer Mimi Sheraton |
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Dave Croft wrote: > "Margaret Suran" > wrote in message > ... > >> Victor Sack wrote: >> >>> Joy > wrote: > > Very Big Snip > > >> You are discussing a sensitive subject. Doesn't anybody realize >> that BEET is a four-letter word? > > > Hi Margaret, this shows your youth. To any retired person the only > unacceptable four letter word is Work. -- Dave Croft England > > How nice it is for a 78 year old person, to be called young!!! Thank you, Dave M |
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Melba's Jammin' wrote: > In article >, > (Victor Sack) wrote: > *The disgusting Beet part was snipped* > > I've been making egg noodles up the wazoo -- and have a chicken in > a pot right now. The helluva it is that I like the broth and will > now have a whole chicken's worth of meat to do something with. > Might give it to the neighbors. Maybe she'll figure out what to do > with it. What is wrong with Chicken Salad? Or Chicken A La King? Or a chicken spread to put on crackers? |
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Melba's Jammin' wrote: > In article >, > (Victor Sack) wrote: > *The disgusting Beet part was snipped* > > I've been making egg noodles up the wazoo -- and have a chicken in > a pot right now. The helluva it is that I like the broth and will > now have a whole chicken's worth of meat to do something with. > Might give it to the neighbors. Maybe she'll figure out what to do > with it. What is wrong with Chicken Salad? Or Chicken A La King? Or a chicken spread to put on crackers? |
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Melba's Jammin' > wrote:
> In article >, > (Victor Sack) wrote: > > > Melba's Jammin' > wrote: > > > > > Or just throw the beets out and have chicken soup instead. > > > > Is that how you also make Barb's Beety Beauty? > > I cook the disgusting beets (sometimes in the pressure cooker to reduce > the stink), drain the liquid and pitch the resulting pale pieces. Ah, but the liquid is the very essence of beets! > I can > usually get rid of it before I gag. .... by making the aforementioned heavenly Barb's Beety Beauty. > I've been making egg noodles up the wazoo -- and have a chicken in a pot > right now. The helluva it is that I like the broth and will now have a > whole chicken's worth of meat to do something with. Might give it to > the neighbors. Maybe she'll figure out what to do with it. I'm sure that you are going to use the broth to make Odessa- or Poltava-style beety borscht, which is made with poultry stock. Debone and cut up the chicken and serve in borscht. The egg noodles you mention are galushki, no doubt, which are an essential component of Poltava-style borscht. Bubba |
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Melba's Jammin' > wrote:
> In article >, > (Victor Sack) wrote: > > > Melba's Jammin' > wrote: > > > > > Or just throw the beets out and have chicken soup instead. > > > > Is that how you also make Barb's Beety Beauty? > > I cook the disgusting beets (sometimes in the pressure cooker to reduce > the stink), drain the liquid and pitch the resulting pale pieces. Ah, but the liquid is the very essence of beets! > I can > usually get rid of it before I gag. .... by making the aforementioned heavenly Barb's Beety Beauty. > I've been making egg noodles up the wazoo -- and have a chicken in a pot > right now. The helluva it is that I like the broth and will now have a > whole chicken's worth of meat to do something with. Might give it to > the neighbors. Maybe she'll figure out what to do with it. I'm sure that you are going to use the broth to make Odessa- or Poltava-style beety borscht, which is made with poultry stock. Debone and cut up the chicken and serve in borscht. The egg noodles you mention are galushki, no doubt, which are an essential component of Poltava-style borscht. Bubba |
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Margaret Suran > wrote:
> You are discussing a sensitive subject. Doesn't anybody realize that > BEET is a four-letter word? So is WINE. Bubba |
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Margaret Suran > wrote:
> You are discussing a sensitive subject. Doesn't anybody realize that > BEET is a four-letter word? So is WINE. Bubba |
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In article >,
(Victor Sack) wrote: > Melba's Jammin' > wrote: > > > In article >, > > (Victor Sack) wrote: > > > > > Melba's Jammin' > wrote: > > > > > > > Or just throw the beets out and have chicken soup instead. > > > > > > Is that how you also make Barb's Beety Beauty? > > > > I cook the disgusting beets (sometimes in the pressure cooker to reduce > > the stink), drain the liquid and pitch the resulting pale pieces. > > Ah, but the liquid is the very essence of beets! Mebbe so, but I dasn't need the chunky bits; I need the liquid. > > > I can usually get rid of it before I gag. > ... by making the aforementioned heavenly Barb's Beety Beauty. Yeah, about every other year or so. > > > I've been making egg noodles up the wazoo -- and have a chicken in a pot > > right now. The helluva it is that I like the broth and will now have a > > whole chicken's worth of meat to do something with. Might give it to > > the neighbors. Maybe she'll figure out what to do with it. > > I'm sure that you are going to use the broth to make Odessa- or > Poltava-style beety borscht, I'm sure I am NOT, Sweetpea! What a disgusting concept. Jesus! > which is made with poultry stock. Debone and cut up the chicken and > serve in borscht. I'm thinking about foisting the cooked birdy meat on the neighbors. Or else it'll be that chicken salad spread again. > The egg noodles you mention are galushki, no > doubt, which are an essential component of Poltava-style borscht. No, the egg noodles I mention are rizance -- noodles, not halushky. Do I have to show you a picture?? "-) > Bubba Queenie -- -Barb, <www.jamlady.eboard.com> Updated 11-29-04; Sam I Am! birthday telling; Thanksgiving 2004; Fanfare, Maestro, please. "Are we going to measure or are we going to cook?" -Food writer Mimi Sheraton |
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In article >,
(Victor Sack) wrote: > Melba's Jammin' > wrote: > > > In article >, > > (Victor Sack) wrote: > > > > > Melba's Jammin' > wrote: > > > > > > > Or just throw the beets out and have chicken soup instead. > > > > > > Is that how you also make Barb's Beety Beauty? > > > > I cook the disgusting beets (sometimes in the pressure cooker to reduce > > the stink), drain the liquid and pitch the resulting pale pieces. > > Ah, but the liquid is the very essence of beets! Mebbe so, but I dasn't need the chunky bits; I need the liquid. > > > I can usually get rid of it before I gag. > ... by making the aforementioned heavenly Barb's Beety Beauty. Yeah, about every other year or so. > > > I've been making egg noodles up the wazoo -- and have a chicken in a pot > > right now. The helluva it is that I like the broth and will now have a > > whole chicken's worth of meat to do something with. Might give it to > > the neighbors. Maybe she'll figure out what to do with it. > > I'm sure that you are going to use the broth to make Odessa- or > Poltava-style beety borscht, I'm sure I am NOT, Sweetpea! What a disgusting concept. Jesus! > which is made with poultry stock. Debone and cut up the chicken and > serve in borscht. I'm thinking about foisting the cooked birdy meat on the neighbors. Or else it'll be that chicken salad spread again. > The egg noodles you mention are galushki, no > doubt, which are an essential component of Poltava-style borscht. No, the egg noodles I mention are rizance -- noodles, not halushky. Do I have to show you a picture?? "-) > Bubba Queenie -- -Barb, <www.jamlady.eboard.com> Updated 11-29-04; Sam I Am! birthday telling; Thanksgiving 2004; Fanfare, Maestro, please. "Are we going to measure or are we going to cook?" -Food writer Mimi Sheraton |
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In article >, Margaret Suran
> wrote: > Melba's Jammin' wrote: > > In article >, > > (Victor Sack) wrote: > > > *The disgusting Beet part was snipped* > > > > I've been making egg noodles up the wazoo -- and have a chicken in > > a pot right now. The helluva it is that I like the broth and will > > now have a whole chicken's worth of meat to do something with. > > Might give it to the neighbors. Maybe she'll figure out what to do > > with it. > > What is wrong with Chicken Salad? Or Chicken A La King? Or a chicken > spread to put on crackers? Nary a thing, except that I've done two out of three in the last couple weeks due to the last vat of soup! Those chickens I bought at Sam's Club aren't too bad. They still require the addition of salty chicken base, but I can live with it. I'm entirely more interested in the broth than in the meat. -- -Barb, <www.jamlady.eboard.com> Updated 11-29-04; Sam I Am! birthday telling; Thanksgiving 2004; Fanfare, Maestro, please. "Are we going to measure or are we going to cook?" -Food writer Mimi Sheraton |
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In article >, Margaret Suran
> wrote: > Melba's Jammin' wrote: > > In article >, > > (Victor Sack) wrote: > > > *The disgusting Beet part was snipped* > > > > I've been making egg noodles up the wazoo -- and have a chicken in > > a pot right now. The helluva it is that I like the broth and will > > now have a whole chicken's worth of meat to do something with. > > Might give it to the neighbors. Maybe she'll figure out what to do > > with it. > > What is wrong with Chicken Salad? Or Chicken A La King? Or a chicken > spread to put on crackers? Nary a thing, except that I've done two out of three in the last couple weeks due to the last vat of soup! Those chickens I bought at Sam's Club aren't too bad. They still require the addition of salty chicken base, but I can live with it. I'm entirely more interested in the broth than in the meat. -- -Barb, <www.jamlady.eboard.com> Updated 11-29-04; Sam I Am! birthday telling; Thanksgiving 2004; Fanfare, Maestro, please. "Are we going to measure or are we going to cook?" -Food writer Mimi Sheraton |
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Victor Sack wrote: > Margaret Suran > wrote: > > >>You are discussing a sensitive subject. Doesn't anybody realize that >>BEET is a four-letter word? > > > So is WINE. > > Bubba Bubba, don't you know that Wine is to Beet as Love is to Hate. They may all be four letter words, but only some are obscene.  ) |
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Victor Sack wrote: > Margaret Suran > wrote: > > >>You are discussing a sensitive subject. Doesn't anybody realize that >>BEET is a four-letter word? > > > So is WINE. > > Bubba Bubba, don't you know that Wine is to Beet as Love is to Hate. They may all be four letter words, but only some are obscene. ) |
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Margaret Suran > wrote:
> Victor Sack wrote: > > Margaret Suran > wrote: > > > > > >>You are discussing a sensitive subject. Doesn't anybody realize that > >>BEET is a four-letter word? > > > > So is WINE. > > Bubba, don't you know that Wine is to Beet as Love is to Hate. You mean you love to hate beets and hate to love wine? Bubba |
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Margaret Suran > wrote:
> Victor Sack wrote: > > Margaret Suran > wrote: > > > > > >>You are discussing a sensitive subject. Doesn't anybody realize that > >>BEET is a four-letter word? > > > > So is WINE. > > Bubba, don't you know that Wine is to Beet as Love is to Hate. You mean you love to hate beets and hate to love wine? Bubba |
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Victor Sack wrote: > Margaret Suran > wrote: > > >>Victor Sack wrote: >> >>>Margaret Suran > wrote: >>> >>> >>> >>>>You are discussing a sensitive subject. Doesn't anybody realize that >>>>BEET is a four-letter word? >>> >>>So is WINE. >> >>Bubba, don't you know that Wine is to Beet as Love is to Hate. > > > You mean you love to hate beets and hate to love wine? > > Bubba No, of course not. I love to hate beets and I love to love wine. Er.......Love, M |
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Margaret Suran > wrote:
> Victor Sack wrote: > > Margaret Suran > wrote: > > > >>Victor Sack wrote: > >> > >>>Margaret Suran > wrote: > >>> > >>>>You are discussing a sensitive subject. Doesn't anybody realize that > >>>>BEET is a four-letter word? > >>> > >>>So is WINE. > >> > >>Bubba, don't you know that Wine is to Beet as Love is to Hate. > > > > You mean you love to hate beets and hate to love wine? > > No, of course not. I love to hate beets What a bunch of obscene four-letter words! Shame on you! > and I love to love wine. Now you are talking! Bubba |
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