Re: Borscht - Beef

On Mon, 10 Feb 2025 13:56:04 +0000, fos@sdf.org wrote:

On 2025-02-05, ItsJoanNotJoAnn <ItsJoanNotJoAnn@webtv.net> wrote:

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On Wed, 5 Feb 2025 12:50:19 +0000, fos@sdf.org wrote:

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am making borscht for the first time this weekend. picked up
some short ribs for it last night. when i make beef stock for
anything including canning it, i brush some tomato paste on the
beef product and roast it at 450F-sh until browned to
satisfaction. should i do the same for borscht?

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Report back with your results.

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we were very satisfied how it turned it out. read quite a few
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photos;
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roasted short ribs:
<https://wm.sdf.org/gallery/displayimage.php?album=1029&pid=27309>
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soup ingredients (i used half that cabbage);
<https://wm.sdf.org/gallery/displayimage.php?album=1029&pid=27311>
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plated soup;
<https://wm.sdf.org/gallery/displayimage.php?album=1029&pid=27310>
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only changes we'll make are use fresh beets and double the
garlic. this is a hearty flavorful recipe. :)
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>

Thanks for the report of your results and it looks
great!!
I don't know anything about the season of beets, but
perhaps the only place you might find them fresh would
be at a farmers market??