Food & Cooking Questions and Discussion Got a cooking question or something you want to discuss about food and cooking? This is the forum for you. Talk about anything related to food & cooking.


Reply
 
Thread Tools
  #1  
Old 07-05-2005, 08:17 PM
gbhunter Offline
Registered User
 
Join Date: Oct 2004
Posts: 74
Default how to make borscht (beet soup) sour?

What is best to make borscht sour? Lemon juice, or vinegar? maybe even both?
Reply With Quote


  #2  
Old 07-05-2005, 11:35 PM
chinds85 Offline
Registered User
 
Join Date: Apr 2005
Location: Texas
Posts: 40
Default

I think when keeping an authentic borscht in mind, a touch of vinegar would be a better thing to add for sour taste. I'm not sure if many borscht recipes call for lemon juice (that would be more towards the mediterranean). If you arent going for authentic, I would imagine that either choice would create an equally delicious outcome, though I do not have very much experience with this slavic soup. Good luck and perhaps someone else will be able to give you much better information.
__________________
Chris Hinds
Chef, Blue Door Cafe'
Culinary School Prospective
Reply With Quote
  #3  
Old 07-10-2005, 06:58 PM
lifer's Avatar
lifer Offline
Registered User
Culinary Experience: Professional Chef
 
Join Date: Aug 2004
Location: B.C. Canada
Posts: 22
Default

i have always used the brine from a jar of pickles
__________________
Line Cooks are the Heros
Reply With Quote
  #4  
Old 07-10-2005, 09:40 PM
shroomgirl's Avatar
shroomgirl Offline
ChefTalk Moderator
Culinary Experience: Professional Caterer
 
Join Date: Aug 2000
Location: St. Louis Mo
Posts: 6,855
Default

I've twisted a beet and chevre salad to make a borscht.....
cook beets in water, puree, add salt to taste, dillweed, scallions or chives then top a reduced sherry viniager/syrup and chevre.

The Crossing boys did a salad with beets, chevre and sherry viniagrette.....
I just took the combo and twisted it.
__________________
cooking with all your senses.....
http://www.chanterellecatering.net
Reply With Quote
  #5  
Old 07-11-2005, 07:01 AM
chrose's Avatar
chrose Offline
ChefTalk Book Reviewer
Culinary Experience: Professional Chef
 
Join Date: Nov 2000
Location: Rochester, NY, USA
Posts: 2,451
Default

Perhaps you can add Sorrel which is used to make Schav another Russian dish. It's funny but when you look up Schav you can find all sorts of stories about no one in the family particularly liking it except Dad who would suck it down like a beer from the fridge, and that was my Dad to a T!
Anyway here's a link that might help a bit?
http://www.thefoodmaven.com/diary/ar.../00000027.html
__________________
My latest musical venture!
http://myspace.com/nikandtheniceguys

http://nikentertainment.com

"I'm at the age when food has taken the place of sex in my life. In fact I've just had a mirror put over my kitchen table."
Rodney Dangerfield RIP
Reply With Quote
  #6  
Old 07-11-2005, 09:54 AM
Suzanne's Avatar
Suzanne Offline
ChefTalk Moderator
Culinary Experience: Professional Chef
 
Join Date: May 2001
Location: New York, NY
Posts: 4,027
Default

When my mother made borscht, she added Sour Salt, which is just crystals of citric acid. I don't know if it's still available in the spice section, because my jar (French's brand) is still fine after maybe 20+ years.

I like the idea of using pickle brine, especially if it's dill pickles; gets the flavor without changing the color. To me, the color is the best part, and adding anything that could muddy it would make it much less appealing (sorry, chrose! borscht is borscht and schav is schav and never the twain shall meet, at least not in my kitchen )
__________________
Co-Moderator, Cooking Questions
"Notorious stickler" -- The New York Times, January 4, 2004
Reply With Quote
  #7  
Old 07-11-2005, 11:31 AM
chrose's Avatar
chrose Offline
ChefTalk Book Reviewer
Culinary Experience: Professional Chef
 
Join Date: Nov 2000
Location: Rochester, NY, USA
Posts: 2,451
Default

Quote:
Originally Posted by Suzanne
(sorry, chrose! borscht is borscht and schav is schav and never the twain shall meet, at least not in my kitchen )
Actually you're quite right, and I couldn't agree more!
__________________
My latest musical venture!
http://myspace.com/nikandtheniceguys

http://nikentertainment.com

"I'm at the age when food has taken the place of sex in my life. In fact I've just had a mirror put over my kitchen table."
Rodney Dangerfield RIP
Reply With Quote
  #8  
Old 07-11-2005, 12:41 PM
Mikeb's Avatar
Mikeb Offline
Registered User
Culinary Experience: Professional Pastry Chef
 
Join Date: Jun 2004
Posts: 327
Default

Distilled white vinegar...
Reply With Quote
Reply

Bookmarks


Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are Off


Similar Threads
Thread Thread Starter Forum Replies Last Post
Hot and Sour Soup Recipes Wanted shel Recipes 6 06-16-2008 08:11 AM
Hot and sour soup recipes CBlank Recipes 17 06-15-2008 03:24 PM
Cantonese Hot and sour soup saranagon Recipes 0 03-21-2008 10:58 AM
Hot and Sour soup Teresa Food & Cooking Questions and Discussion 0 03-03-2008 04:08 PM
Sweet & Sour Cabbage Soup Kristine Recipes 1 03-07-2000 12:43 PM