B - For Borscht - Stevie's Crazy Kitchen Blog at Allrecipes.com - 255544

Stevie's Crazy Kitchen

B - for Borscht 
Nov. 1, 2011 8:54 pm 
Updated: Nov. 2, 2011 6:37 pm
I left a post just short of 6hrs ago, and did recieve some suggestions, so I'm most likely headed that direction... despite being hesitant as of 8hrs ago!  I fear, however, that the more research I'm doing, since I've never "eaten" let alone prepared this soup, I'm seriously more confused than I was yesterday!  It would seem however, that the ingredients vary, as with many recipes, depending on simply WHO is cooking the dish!  The most common ingredient is, of course, beets (and sour cream) but it would seem that some add meat, many don't, and an assortment of root veg's seem to be the trend, from turnips and potatoes, to carrots and onions...

While at first confusing, this actually makes my life easier... as long as what I end up making can be "considered" somewhat authentic.  (This is my major fear, but I'm guessing I'll be forgiven if I omit...)  So, if all is willing, my lunch tomorrow will be a bowl of borscht.

Be well, all... and be crazy!
Nov. 2, 2011 5:54 am
Looking forward to seeing what you will create! and the offer still stands if you still want an authentic Ukrainian Borscht recipe :)
Nov. 2, 2011 8:03 am
I've made borscht lots of different ways, and they are all good- hope you enjoy!
Nov. 2, 2011 10:29 am
Gitano, I did email you last night... at gitana1962@live.com Is there a typo in there? No rush, I've got my ancient cookbook w/recipe for now... Barbara, this certainly will be a learning experiment for me!
Nov. 2, 2011 11:45 am
Sorry, Gitano, should have given you my email also.... crazycookaz@yahoo.com I'd love to see your recipe, for comparison! Thanks much!
Nov. 2, 2011 11:54 am
Stevie..let me go check my spam folder...you may have gotten snagged :)
Nov. 2, 2011 12:07 pm
yes, you were caught in my spam filter... I am writing it out and sending it to you :)
Nov. 2, 2011 6:37 pm
Thanks, so much, Gitano! I look forward to comparing...!
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Stevie crazycook

Home Town
Lansing, Michigan, USA
Living In
Phoenix, Arizona, USA

Member Since
Feb. 2008

Cooking Level

Quilting, Gardening, Music

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About Me
Started cooking many years ago, and learned as I went. First meal may have been "steak & chips" at age 15, in Birmingham England, where I lived for several years. Mostly grew up in MI, transplanted to the desert 30yrs ago, or so. Favorite cookbook is "Better Homes", also enjoy "Great British Cooking, a well kept secret." Hesitate to call myself "expert," but friends do rave...
My favorite things to cook
Italian has been my "specialty" for some time, and my "signature" meal is Lasagne, salad, garlic bread, which I first made 20yrs ago... from SCRATCH, very first time I made it. (Never again, folks...) Now start with a big jar of sauce!
My favorite family cooking traditions
Thanks to my heritage, I have enjoyed trying foods from different cultures. We still have beer battered fish, and chips of course; ground meat dishes often, chicken occasionally, pork too. I would love to submit a bean dip recipe, however, my ex who gave me the original has passed, and I have no way to verify that it didn't come from another source! I also enjoy British cooking (with a few yankee twists) and once made Plum puddings, also known as Christmas puddings, as far as I know... what an ordeal that was, but well worth the effort. Today, there is mail order!
My cooking triumphs
Greatest triumph was not too long ago, when I held a sit down dinner for 12, Lasagne being the entree. It was a fund raiser I chose to sponsor, and am proud to say that "we" raised over $1000 from that meal alone, minimum donation being $25. All proceeds collected were donated; my partner and I provided the meal and beverages.
My cooking tragedies
MEATLOAF of all things! Went through a stage of "winging" it each time, and I pulled one after another out of the oven that were almost unedible. As yet, not too big on baking... no sweet tooth here! Have dabbled, but find doughs/pastries especially difficult, perhaps as it's 90 degrees in my kitchen much of the year.
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