Borscht

[Anonymous No.8940127]

Hey /ck/. Rate my borscht.

Only took me 5 fucking hours to make.

[Anonymous No.8940134]

>>8940127
Does it taste good?

[Anonymous No.8940140]

>>8940127

heartburn/10

[Anonymous No.8940145]

As I am not a dirty foreigner, I don't know what borscht is, sorry.

[Anonymous No.8940153]

>>8940134
It's actually pretty phenomenal. I braised beef short rib and ham hocks for a homemade stock. Then I added parsnip, beets, etc. It was so much fucking chopping.

[Anonymous No.8940162]

>>8940140
It's not acidic. I added a little vinegar but not a ton.

[Anonymous No.8940167]

So much chopping in the stock alone.

[Anonymous No.8940176]

>>8940167
That was reduced another quart. The stock was wonderful. I strained it, then scraped the marrow from the bones and chopped the meat to re add later.

[Anonymous No.8940179]

>>8940127
Did you forget the heavy cream at the end? Try it next time, but not too much. It should be a deep pink color.

[Anonymous No.8940182]

It's interesting to look at the pictures and see how the liquid reduced and the colors changed.

[Anonymous No.8940194]

>>8940145
I'm a dirty local from New Orleans. Seriously though, you've never heard of borscht?

>>8940179
I've never heard of borscht with heavy cream. I've only heard of it being served with a dollop of sour cream.

Here's the recipe I used. It has kielbasa, which is a sausage I don't have much experience with, but it's delicious. It's not very popular down here.

http://www.seriouseats.com/recipes/2017/01/hot-borscht-beet-meat-soup-recipe.html

[Anonymous No.8940236]

>>8940194
My mother who learned the recipe from her grandmother is Latvian, and that's how she makes it. Like I said, wait till the end, and until it stops simmering. It'll give it that nice pink color.

[Anonymous No.8940268]

>>8940236
Nice. You think it's a good recipe? I'm about to turn off the heat here soon. It was going to be dinner tonight, but it took so long I'm just going to reheat it tomorrow.

[Anonymous No.8940391]

>>8940268
Looks legit so far. Fresh bread to dip in the broth makes it 9.5/10

[Anonymous No.8940398]

5/10 +2 for the smetana dollop

[Anonymous No.8940432]

>>8940391
I got the best French bread from New Orleans ready to go. It's crusty AF yo.

[Anonymous No.8940438]

>>8940127

Are there beets in borscht?

It can't be that red without them, it just can't. I've made too many reductions. Please tell me there are beets in that.

[Anonymous No.8940441]

>>8940153

Never mind, I'm retarded.

I just got big on beets after eating them boiled with salt for over a week so that I could understand the flavor. I HATED beets and decided to take a week to understand how a beet could taste decent. I little salt and taking that bitterness away and they're pretty boss.

[Anonymous No.8940443]

>>8940127
Looks very good OP.

[Anonymous No.8940467]

>>8940127
made this awhile back and it was so good, mine tasted 10x better the next day after chilling in the fridge

[Anonymous No.8940488]

>>8940438
Duh.

[Anonymous No.8940490]

>>8940127
looks much thicker than the borscht I usually have

[Anonymous No.8940493]

>>8940443
Thanks man.

>>8940467
That's the plan. I've had some but not much. It's going to set up and be delicious for tomorrow. I can't wait.

[Anonymous No.8940501]

>>8940432
I prefer rye, but that should be gud

>>8940490
Is your borscht made of air?

[Anonymous No.8940553]

Looks pretty delicious anon, I'd eat it.

[Anonymous No.8940587]

>>8940501
it's made of beets

[Anonymous No.8940609]

>>8940587
So many different types of borscht.

[Anonymous No.8940648]

>>8940587
Thanks, shithead.

[Anonymous No.8940667]

>>8940648
don't hate me because I'm beautiful

[Anonymous No.8940717]

>>8940667
Are you eggs

[Anonymous No.8940864]

>>8940127
All I know about borscht is that Rugrats episode where the mom's kike parents made it.

I was young and retarded, so I was under the impression it tasted like cherry jello.

Apparently having babies splash around in the borsch makes it taste better. Is this true?

[Anonymous No.8940917]

Céklaleves was here. Borscht is a loser!

>>8940864
There is a cherry soup called meggyleves. It literally means 'cherry soup' in Goulashspeak. It's usually eaten cold, but there are hot versions too, for some reason.

[Anonymous No.8940919]

>>8940917
4y pic no upload?

[Anonymous No.8940938]

>>8940864
It's more chlodnik than borscht - Eastern European Jews took that receipt from Poles and Lithuanians. It's beets soup with sour cream (but witout meat) and it's served cold (that's why Rugarts in the episode did not get massive burns). Perfect spring/summer dish, especially if you don't hate beets, but hate okroshka.

[Anonymous No.8940939]

>>8940127
Russian here (yes, i know that borsch is Ukrainian, but we are close so). Great work, anon, but this soup is meant to be a simple dish (if you want it to be more authentical, i mean there are many types of borsch, but Ukraine is considered its country of origin, so Ukrainian = authentic).
Also bonus points for sour cream

[Anonymous No.8940955]

>>8940127
>>8940939
As Ukranian I can confirm that this borscht is good enough, and thick enough, thats important - watery borscht is pure bollocks.

If you really want to feel great, take a piece of dark bread, salt it good, put two-three thin slices of salo (google it if you don't know what is it), little peices of garlic and few feathers of green onion. Take a shot of ice cold vodka and take a good bite of this Slavic goodness sandwich and then immediatly start to eat hot borscht. If you can't buy salo in your region, it's okay, salted green onion and garlic sandwich will do fine, not as great, but okay.

[Anonymous No.8941289]

>>8940438
Borscht is literally based arounf beet.
I like my borscht with extra tomatos as well

[Anonymous No.8941507]

>>8940955
>tfw you know what salo is without having to google it

[Anonymous No.8941514]

>>8940167
>>8940176
fuck i bet that was tasty as hell anon
send me some ok?

[Anonymous No.8941664]

>>8940127
>Rate my borscht.
I'll rate the colour only since I can't judge the taste.

3/5

Gotta add your acid of choice earlier so that it retains the deep crimson red.

[Anonymous No.8941722]

>>8940127
That looks awesome and I have a couple days off work. Do you mind giving the full recipe? including the stock

[Anonymous No.8941777]

>>8940938
I am not well versed in E. European cooking. This is fascinating to me. Would eat.

[Anonymous No.8941782]

>>8940955
This sounds truly wonderful.

[Anonymous No.8941789]

>>8941722

See

>>8940194

[Anonymous No.8941970]

>>8941789
>http://www.seriouseats.com/recipes/2017/01/hot-borscht-beet-meat-soup-recipe.html
Awesome, Thanks!

[Anonymous No.8942518]

>>8941664
>3/5

So 6/10

[Anonymous No.8942522]

>>8942518
3/5 bo się skraca ;)))

[Anonymous No.8942627]

Ok here we go with the next day. Going to add some salt, vinegar, and water and see how it does.

[Anonymous No.8942631]

>>8942627
Look how much borscht I still have left! I should freeze some for sure.

[Anonymous No.8942633]

>>8942631

>clamato

Fucking why? Are you trying to turn into a Vampire?

[Anonymous No.8942719]

>>8942633
Let me let you on a little secret bro. The Clamato cocktail. God tier.

[Anonymous No.8942743]

>>8942719
where the fucks the liquor

[Anonymous No.8942754]

>>8942743
Beer, especially Modelo Especial, is acceptable.

[Anonymous No.8942757]

>>8942719
It's called a michelada, dude. Please stop strutting around like you're showing us this new thing. And put some beer in you fat pussy

[Anonymous No.8942765]

>>8940955
uhhhhh

[Anonymous No.8942792]

>>8942757
Well no shit, he asked why I had Clamato, and I'm telling him why.

[Anonymous No.8943482]

Looks like good hangover food.

[Anonymous No.8943486]

>>8942765
https://en.wikipedia.org/wiki/Salo_(food)

L2google my guy