Until making it myself, I had never had borscht. I
had, however, once had a beet soup made with a duck stock and it sure was memorable. (I have yet to dislike duck in any culinary form.) So, when Helen Rennie posted
her family's borscht recipe on her blog, along with a mouth-watering photo of her creation, I had to give it a try. (She
is Russian, after all...)
I confess that I did not make my own beef stock, so I missed out on beefy bits it my soup. Also, I had three different kinds of beef stock in the cabinet that I was interested in using up, and I was surprised to see that they each had a unique color and clarity. I hope to make my own next time. And there
shall be a next time...
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