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Old 06-30-2010, 03:21 PM   #11
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Perhaps we can simply agree that there are many kinds of Borscht.

I spent some time in Russia and Ukriane and found that it was really variable.. That said, it almost all had meat or meat stock in it and a lot of it had something called sourovetz which is a fermented buckwheat bread slurry that both thickens and flavors the soup. I note in the OP mentions Worcestershire sauce.. most brands are made from anchovies although there are a few veggie versions out there.
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Old 06-30-2010, 03:32 PM   #12
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Yep, I've read about the "souring" of the soup by using buckwheat, or other grains. Here's an interesting link for a Christmas Eve borscht, which typically contains no meat (from what I've read).
Christmas Eve borsch and uszka
and like I said earlier, there are as many ways to make borscht as there are cooks!
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Old 06-30-2010, 07:10 PM   #13
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Good thing thihs is not russian/ukranian forum, by now there would be 300 + posts insisting that their borscht is the real borscht and everything else is a parody.
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Old 06-30-2010, 08:35 PM   #14
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Not a problem Charlie... there are thousands of Borscht recipes. Call it beet soup if you must. It was still based around beets, and was very good..
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Old 07-01-2010, 11:31 AM   #15
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All I know is that ANYTHING Jeff makes is on my good list. Thanks for the recipe Jeff!!! Did you serve it hot or cold?
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Old 07-01-2010, 02:25 PM   #16
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Quote:
Originally Posted by bigdaddy3k View Post
All I know is that ANYTHING Jeff makes is on my good list. Thanks for the recipe Jeff!!! Did you serve it hot or cold?
Thanks..
I served it hot. Lots of beets!!!

A true vegetarian friend of mine loved it. She is small and had 2 BIG bowls!
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