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borsht part II

post #1 of 7
Thread Starter 

I've been convinced not to use pork shanks to substitute beef shins, so I'm going to seek out beef shins. But, would beef shank work? Also, my wife is not a big fennel fan. Would it "not be borsht" if I left out the fennel? 

post #2 of 7

beef shanks and beef shins are the same thing. How much fennell are we talking about. Never made borscht only ate it.  

"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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"In those days spirits were brave, the stakes were high, men were real men, women were real women, and small furry creatures from Alpha Centauri were real small furry creatures from Alpha Centauri. "
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post #3 of 7

Borscht runs through my veins. How about a recipe so we can better answer your question.

post #4 of 7

There is true Russian Borscht or the Beet Juice with the spoon of sour cream on top that they serve in American places . Which are we talking about. I have made both and never used fennel?

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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post #5 of 7
Thread Starter 

This recipe is the one in the new New York Times Cook Book. It has stuff like cabbage, beets, beef shank/shins, carrots, onion, rw vinegar, potatoes and a 1/3 cup, oops, DILL.  Could it do without the dill?  Is there a good substitute for dill? 

post #6 of 7
Thread Starter 

This recipe is the one in the new New York Times Cook Book. It has stuff like cabbage, beets, beef shank/shins, carrots, onion, rw vinegar, potatoes and a 1/3 cup, oops, DILL.  Could it do without the dill?  Is there a good substitute for dill? 

post #7 of 7

DAN This is more like the Classic Russian Borscht. Finished with a julianne of beets.

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

Reply

Chef EdB
Over 50 years in food service business 35 as Ex Chef. Specializing in Volume upscale Catering both on and off premise .(former Exec. Chef in the largest on premise caterer in US  with 17 Million Dollars per year annual volume). 
      Well versed in all facets of Continental Cuisine...

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