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Traditional Ukrainian Cookery ~ 1982 Thirteenth Edition

Standard Borsch

Page 52

Cuisine: Russian | Course Type: Soups and Stews

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23rd January 2011

Peckish Sister from Central, FL

Yes, even if you do not like beets (like myself), you will love this soup. The first ingredient is soup meat with bone, this is the most essential ingredient to give the soup personality. We usually use the Thanksgiving turkey carcass, but I have made it very sucessfully with lamb, smoked turkey and goose. We leave out the carrot as we think it makes the soup too sweet; we also leave out the tomatoes as we think the flavor is wrong. A whole head of cabbage is good. We fight over adding potato and string beans, I like the complexity it adds. The cabbage should be hand sliced, not overprocessed in the food processor. The critical part at the end is to have the soup hot enough so that when you add enough sour cream to your bowl to turn it a dark pink, it will still be warm enough to eat. Chopped dill added at the very last is not an option to make this very delicious.

(edited 31st January 2011) (0) comment (2) useful  

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