Comments on: Pureed vegetarian borscht

By: Wandering Coyote

Wandering Coyote — Mon, 09 Nov 2009 06:08:17 +0000

I was trying to be discrete.

By: monicajane

monicajane — Mon, 09 Nov 2009 06:03:08 +0000

thanks WC…
the recipe as it is on your blog is great…I never measure anything…except now that I’m writing recipes I try to pay attention to what I do so that it can be repeated…or improved as necessary.

By: Wandering Coyote

Wandering Coyote — Mon, 09 Nov 2009 01:58:08 +0000

Here: http://retorte.blogspot.com/2008/08/russian-borscht.html

I don’t work for these people anymore so I guess I could send you the entire recipe if you’d like. Send me an email wandering_coyoteATyahooDOTca.

By: monicajane

monicajane — Mon, 09 Nov 2009 01:54:52 +0000

do share your beetless recipe…just a list of ingredients if you don’t mind?

By: Wandering Coyote

Wandering Coyote — Mon, 09 Nov 2009 01:44:45 +0000

For me it depends on the borscht. This is a big borscht area because there are a lot of Doukhobors (http://en.wikipedia.org/wiki/Doukhobor) here. I hate beets, so I don’t like borscht with beets in it, but I have a killer beet-less recipe I just love. Man is it rich, though!

By: monicajane

monicajane — Sun, 08 Nov 2009 16:18:38 +0000

try roasting a beet and see how you like that. Start with just one. I make a salad with roasted beets that is killer here:

http://yeswecook.com/2009/08/roasted-beet-salad/

Add goat cheese and it’s even better! If you don’t like that then I wouldn’t move forward with the borscht!

By: Joanne

Joanne — Sun, 08 Nov 2009 16:07:21 +0000

I haven’t quite figured out how I feel about borscht since I haven’t quite figured out how I feel about beets. I was semi-traumatized by them when I was a kid and haven’t tried them again since. I always love their color and find it so appealing, though, so I really should give them another chance.