Better Borscht 

Cut of the tops and the roots of 1 whole bunch of fresh beets and boil them whole in a large pot on the stove or in a crock pot with the skin on.

When they are done and soft enough to easily push a fork into them take them out of the water that will be beet red and full of beet juice and then grate them back into the pot with the water and the juice using the large grate side of a kitchen cheese grater.

Add 1 cup of white sugar and 1 half cup of apple cider vinegar. Refrigerate and serve cold at 35 degrees F with a generous tablespoon dollop of sour cream.

It is full of vitality. You'll be Russian in no x. 


---Although borscht is important in Russian and Polish cuisines, Ukraine is frequently cited as its place of origin. Its name is thought to be derived from the Slavic word for the cow parsnip, or common hogweed (Heracleum sphondylium), or from a fermented beverage derived from that plant. Jan 12, 2023









 


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