Re: Borscht - Beef

In article <a31f3e776c1e92d42a1bc0d14b6d83e2
@www.novabbs.com>, ItsJoanNotJoAnn@webtv.net says...

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

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

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

>

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?

>

Report back with your results.

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

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??

    Fresh raw beets are available all year round in
supermarkets here

    Janet UK