Makin some Borscht

[Anonymous No.15112491]

[Anonymous No.15112493]

>>15112491

[Anonymous No.15112508]

>>15112491
Still has an hour or two to go

[Anonymous No.15112517]

>>15112491
Cabbage is ready for final 30 minutes

[Anonymous No.15112525]

Bonus: beef burgundy

[Anonymous No.15112539]

Bonus: carbonnade flamande

[Anonymous No.15112823]

>>15112491
Looks very rich, OP. What recipe did you use?

[Anonymous No.15112935]

>>15112823
I looked up a few recipes and jacked it up to my liking

4 beets, diced into cubes
3 potatoes, diced into cubes
3 carrots, sliced into 1-2 inch pieces

2 lbs beef browned in bacon fat, transfer beef to slow cooker
1 large yellow onion sauteed in remaining fat, add to slow cooker
Throw some salt and black pepper somewhere in there
Mix tomato sauce, vinegar, beef stock and deglaze pan, add to slow cooker

Add 1 can of diced/stewed tomatoes
Chop up a shitload of dill and thyme and less rosemary
Add some whole grain mustard, cumin and coriander seeds
Add 3 bay leaves

Squeeze a whole lemon into the pot
Add paprika and celery salt to taste. Also added some dry dill, thyme, cumin powder, and coriander powder to jack it up more

Let cook on high for 4-6 hours

Last 30 minutes add in cabbage (still waiting on this)

Serve with sour cream and rye bread

[Anonymous No.15112968]

>>15112935
Oh yeah, I added some beef base and topped it off with beef stock

[Anonymous No.15112982]

>>15112491
>>15112935
never been very big on beets but sounds pretty good

[Anonymous No.15112993]

>>15112935
not to be rude, but can I get a tl;dr version

[Anonymous No.15113012]

>>15112993
He made borscht

[Anonymous No.15113021]

Needs more time

[Anonymous No.15113022]

>>15113012
thank you anon im hard of reading

[Anonymous No.15113071]

>>15112491
does your poop turn red after you eat that?

[Anonymous No.15113328]

Cabbage is in.

[Anonymous No.15113442]

[Anonymous No.15113449]

Done

[Anonymous No.15113479]

>>15113449
Doesn’t really look anything like the borscht my mom would make

[Anonymous No.15113481]

>>15113449
do white people really eat tree sprigs

[Anonymous No.15113518]

>>15113479
Gibe example pics

This is my first shot at it, think I got the ingredients broadly right, started watching videos on shci and borscht and the biggest difference I saw was how finely chopped everything was

I did rush this a bit but overall it hit the spot

[Anonymous No.15113521]

>>15113449
is it good for you

[Anonymous No.15113529]

>>15113521
It feels a bit lighter than the other shit I've made recently but I made it pretty hearty

[Anonymous No.15113531]

>>15113479
it’s usually a lot darker and doesn’t have that glob of white shit

[Anonymous No.15113548]

>>15113531
I read somewhere that overcooking cabbage makes it taste like shit so was paranoid about adding it in till later

Also I don't have access to smetana so used sour cream

Could have pulled the meat apart too

Think it will be better tomorrow though

[Anonymous No.15113609]

>>15113548
Ya did good, anon.
Sour cream, and it's many derivatives are a key part to Russian/combloc cooking. This looks tasty, and I'd love to have a bowl with you.
And with any curry/soup/stew: you're right, this is gonna be even better tomorrow.

[Anonymous No.15113635]

>>15113548
Cabbage will release sulfurous compounds if it's boiled heavily for a long time. It's not a bad idea to add it towards the end of the cooking process, but if you're only going to simmer it for 30 minutes, cut it thinner.

[Anonymous No.15113986]

Needs some diced pineapple for sweetness.

[Anonymous No.15114060]

>>15113986
Go away mutt.

[Anonymous No.15114092]

Does borsht need cabbage? I often make mine more like a thicker stew and I just never got into the habit of adding cabbage (though I do like it) simply because I didn't have any when I first started making it.

[Anonymous No.15114726]

>>15113071
It appears so

[Anonymous No.15115495]

>>15112935
Some suggestions:
>Use proper lard as your cooking oil, it doesn't overpower the rest of the flavors.
>Chicken stock lightens the dish and makes it more satisfying; beef stock tends to overpower the beet
>Diced tomato (fresh or in a can) works better than sauce because it adds a bit of texture
>Turn off the heat, put the lid on the pot, and let the cabbage sit for 15-30 mins if you want to keep it crunchy
>Add paprika during the cooking, add dill at the very end
>Slice the onion into thin strips and add to the pot without sautee towards the end, or dice half VERY thin and sautee then add the rest in thin strips later. You can also just sautee all of the onion, but the texture is much better when they're not diced
>Shredded beets are a better texture, but dicing is fine too
>Whole lemon + vinegar + tomato sauce is a lot of acid, not sure if that's necessary
>Sautee the paprika very quickly before deglazing
>Swap the rosemary for marjoram and add a bit of mexican oregano

t. borscht lover

How did the mustard, cumin, and coriander taste in the dish? It's typically a dish that doesn't need many spices aside from bay leaf, pepper, and maybe marjoram or paprika, so I'm curious.
>>15112982
Borscht will change your opinion on beets if you make it right.

[Anonymous No.15115500]

>>15115495
*add parsley during the cooking, add dill at the end as a garnish.
>>15114092
You don't *need* to do anything, but cabbage adds a lot to the dish.

[Anonymous No.15115508]

>>15115495
>>15115500
Oh, and cut the cabbage into thin strips like the onion. You don't need potatoes either.

[Anonymous No.15115876]

>>15113481
nigga that's dill not a tree

[Anonymous No.15115879]

>>15113449
criminally based

[Anonymous No.15116092]

>>15113986
If you slice it really thin with a razor blade it melts into the borscht and tastes like magic.

[Anonymous No.15116189]

>>15112935
>whole grain mustard, cumin and coriander
what the fuck that isn't Borscht

[Anonymous No.15116246]

Love borscht but the cabbage absolutely fucks my digestive system, by that I mean I export more natural gas than Russia

[Anonymous No.15117444]

>>15115495
Mustard was the best addition IMO

Coriander and cumin were mistakes

I enjoyed dill permeating the dish

I saw that most Slavs boil the meat

Next time I might use some celeriac and probably julienne the root vegetables and control order I add them

[Anonymous No.15118904]

>>15117444
I would consider making it in a 'traditional' way before improvising next time so that you know what the dish should taste like. Make the soup in a stockpot and braise the meat after searing; slow cookers are a meme unless you really have no time to cook and are okay with mediocrity.