The true sin, petals, lies in the light bread served with it. Orthodoxy says that you need a dark country-style rye bread with borscht. White bread is heresy!
LOL ! I could not agree more. It was pathetic whole wheat bread. I had not planned on making it but bought 3 10lb bags at the last minute. I took out and washed the largest beets and wrapped them up in foil and baked them. I find the beets retain their full flavor,vitamins, and color this way. Once cooled , I passed them on a grater.
@ Kgirl: The Borscht I make is generally sweet because of the sugar in the beets and carrots. I bake the beets, once cooled- peel the skin off , then grate them in a large bowl.
Take a large stock pot, toss in 8 stalks of chopped celery , 5 large onions chopped, chopped garlic, 8 large carrots chopped, I added a half cabbage grated (for this one) - saute in butter. Add chicken or beef stock, toss in the grated beets, alot of fresh dill weed, salt and pepper, bring to a boil, reduce & cook till vegetables are tender. I usually add lemon juice or vinegar to give the soup an added umph. I don't know if anyone else does this but I do. You can add sour cream/kefir/yogurt to the soup, I prefer sour cream.
Its a hearty soup and should be served with dark rye bread. I had only whole wheat on hand & dressed them up with olive oil - oven - and dusted them with paprika. Another bread that I usually serve is triple kimmel rye bread. ( oh - hot with Buttarrrrr ... )...
I posted that cornish hen pic because at this point , its the good , the bad, and the ugly....