Beet Borscht

If you're using canned beets, pour in the juice, that helps a little.

Or you could try an alternative all together and puree the whole thing,
it will be nice and purple then

Joy said:

Does anyone know how to keep borscht a good rich purple colour? Mine is
like raspberry red. It is vegetarian.

Thanks!

Joy

A good beet borscht SHOULD be red, not purple. It should be crystal
clear and a deep ruby color. I'd say you're really where you want to
be.

Boron

In article <[email hidden]>,

(Victor Sack) said:

Joy said:

Does anyone know how to keep borscht a good rich purple colour? Mine is
like raspberry red. It is vegetarian.

Add some acidic component, such as beet kvas (fermented beet juice),
vinegar, or lemon juice, before you add the beets, or cook the beets in
something acidic before adding them to the borscht. You can't make real
borscht without an acidic component, anyway.

Victor

Or just throw the beets out and have chicken soup instead.
--
-Barb, <www.jamlady.eboard.com> Updated 11-29-04; Sam I Am!
birthday telling; Thanksgiving 2004; Fanfare, Maestro, please.
"Are we going to measure or are we going to cook?" -Food writer
Mimi Sheraton

"Victor Sack" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Joy said:

Does anyone know how to keep borscht a good rich purple colour? Mine is
like raspberry red. It is vegetarian.

Add some acidic component, such as beet kvas (fermented beet juice),
vinegar, or lemon juice, before you add the beets, or cook the beets in
something acidic before adding them to the borscht. You can't make real
borscht without an acidic component, anyway.

Victor

Sure you can, without the beets!!!

Happy New Year, Victor

Alan

If there are 4 beets in the recipe, how much vinegar do you add to keep the
colour but not disturb the taste?

Thanks!

Joy

Melba's Jammin said:

In article <[email hidden]>,

(Victor Sack) said:

Add some acidic component, such as beet kvas (fermented beet juice),
vinegar, or lemon juice, before you add the beets, or cook the beets in
something acidic before adding them to the borscht. You can't make real
borscht without an acidic component, anyway.

Or just throw the beets out and have chicken soup instead.

Is that how you also make Barb's Beety Beauty?

Bubba

Alan Zelt said:

"Victor Sack" <[email hidden]> wrote

Quoted message said:

Add some acidic component, such as beet kvas (fermented beet juice),
vinegar, or lemon juice, before you add the beets, or cook the beets in
something acidic before adding them to the borscht. You can't make real
borscht without an acidic component, anyway.

Sure you can, without the beets!!!

You wish!

Even the Polish beetless bialy barszcz is made with rye flour kwas
(fermented rye flour 'juice'😉, which is sour.

Quoted message said:

Happy New Year, Victor

Happy New Year to you and other rfc'ers, too!

Victor

Joy said:

If there are 4 beets in the recipe, how much vinegar do you add to keep the
colour but not disturb the taste?

Heh! Your approach is almost correct, but not quite, I would say. :-)
There is a bit of trouble with the importance you seem to attach to the
colour. Preserving the purple colour of borscht by adding acidity is
incidental, the primary purpose being creating the typical borscht
taste. If, for some reason, the taste is right but the colour is not, I
would say that you have succeeded in making good borscht regardless.

As to the colour, the amount of vinegar or other acid to preserve it is
also secondary - what is important is when and how you use it. It has
to be present *before* you add the beets, or else you have to cook the
beets in vinegar (or some other acid) before adding them to the soup
together with that vinegar (or whatever). The latter approach is, in my
experience, usually a more sure bet, colour-wise.

The amount of acid to achieve the right taste really depends on the
total amount of liquid in the borscht, as well as its other components,
rather than the amount of beets only. It also depends on your personal
preference. With four beets, I'd say perhaps 2-3 tablespoons of vinegar
or lemon juice, but that is just a wild guess. Also, "real",
"traditional", "authentic", etc. borscht is supposed to be made with
beet kvas, not with any other replacement (though some can - and very
often is - added), and, beet kvas being purple, it helps some,
colour-wise and otherwise...

Victor

Victor Sack said:

Joy said:

If there are 4 beets in the recipe, how much vinegar do you add to keep the
colour but not disturb the taste?

Heh! Your approach is almost correct, but not quite, I would say. :-)
There is a bit of trouble with the importance you seem to attach to the
colour. Preserving the purple colour of borscht by adding acidity is
incidental, the primary purpose being creating the typical borscht
taste. If, for some reason, the taste is right but the colour is not, I
would say that you have succeeded in making good borscht regardless.

As to the colour, the amount of vinegar or other acid to preserve it is
also secondary - what is important is when and how you use it. It has
to be present *before* you add the beets, or else you have to cook the
beets in vinegar (or some other acid) before adding them to the soup
together with that vinegar (or whatever). The latter approach is, in my
experience, usually a more sure bet, colour-wise.

The amount of acid to achieve the right taste really depends on the
total amount of liquid in the borscht, as well as its other components,
rather than the amount of beets only. It also depends on your personal
preference. With four beets, I'd say perhaps 2-3 tablespoons of vinegar
or lemon juice, but that is just a wild guess. Also, "real",
"traditional", "authentic", etc. borscht is supposed to be made with
beet kvas, not with any other replacement (though some can - and very
often is - added), and, beet kvas being purple, it helps some,
colour-wise and otherwise...

Victor

You are discussing a sensitive subject. Doesn't anybody realize that
BEET is a four-letter word?

"Margaret Suran" <[email hidden]> wrote in message news:[email hidden]...

Quoted message said:

Victor Sack said:

Joy <[email hidden]> wrote:

Very Big Snip

Quoted message said:

You are discussing a sensitive subject. Doesn't anybody realize that
BEET is a four-letter word?

Hi Margaret, this shows your youth.
To any retired person the only unacceptable
four letter word is Work.
--
Dave Croft
England

In article <[email hidden]>,

(Victor Sack) said:

Melba's Jammin said:

In article <[email hidden]>,

(Victor Sack) said:

Add some acidic component, such as beet kvas (fermented beet
juice), vinegar, or lemon juice, before you add the beets, or
cook the beets in something acidic before adding them to the
borscht. You can't make real borscht without an acidic
component, anyway.

Quoted message said:

Quoted message said:

Or just throw the beets out and have chicken soup instead.

Is that how you also make Barb's Beety Beauty?

Bubba

I cook the disgusting beets (sometimes in the pressure cooker to reduce
the stink), drain the liquid and pitch the resulting pale pieces. I can
usually get rid of it before I gag.

I've been making egg noodles up the wazoo -- and have a chicken in a pot
right now. The helluva it is that I like the broth and will now have a
whole chicken's worth of meat to do something with. Might give it to
the neighbors. Maybe she'll figure out what to do with it.
--
-Barb, <www.jamlady.eboard.com> Updated 11-29-04; Sam I Am!
birthday telling; Thanksgiving 2004; Fanfare, Maestro, please.
"Are we going to measure or are we going to cook?" -Food writer
Mimi Sheraton

Dave Croft said:

"Margaret Suran" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Victor Sack said:

Joy <[email hidden]> wrote:

Very Big Snip

Quoted message said:

You are discussing a sensitive subject. Doesn't anybody realize
that BEET is a four-letter word?

Hi Margaret, this shows your youth. To any retired person the only
unacceptable four letter word is Work. -- Dave Croft England

How nice it is for a 78 year old person, to be called young!!!
Thank you, Dave M

Melba's Jammin said:

In article <[email hidden]>,
[email hidden] (Victor Sack) wrote:

*The disgusting Beet part was snipped*

Quoted message said:

I've been making egg noodles up the wazoo -- and have a chicken in
a pot right now. The helluva it is that I like the broth and will
now have a whole chicken's worth of meat to do something with.
Might give it to the neighbors. Maybe she'll figure out what to do
with it.

What is wrong with Chicken Salad? Or Chicken A La King? Or a chicken
spread to put on crackers?

Russian Vegetarian Borscht

1 tablespoon vegetable oil
1 tablespoon butter
1 onion, chopped
3 medium size carrots, peeled and sliced
1 small parsnip, cut into thin 2-inch strips
3 medium size beets, cut into thin 2-inch strips
2 large garlic cloves, finely minced
1 bay leaf
1 tablespoon sugar
6 cups vegetable or chicken broth
1 small cabbage, cut into 2-inch chunks
3 medium size potatoes, peeled and diced into 1/2-inch pieces
1/4 cup tomato puree
Salt and freshly ground black pepper to taste
1/4 cup Balsamic or red wine vinegar
Sour cream for accompaniment
1.. In a Dutch oven, heat oil and butter over medium heat and saute
onion, carrots, parsnip and beets until onion is translucent.
2.. Stir in the garlic, bay leaf and sugar and cook for 30 seconds. Add
broth, cabbage, potatoes and tomato puree, salt and pepper.
3.. Simmer, covered until vegetables are tender, about 20 to 30 minutes.
4.. Remove from heat and stir in vinegar.
5.. Cool to room temperature and refrigerate overnight.
6.. To serve: Ladle cold soup into bowls and place a dollop of sour
cream on top.
Serves 6.

Cook's Note: This soup is also delicious served warm.

"Joy" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Does anyone know how to keep borscht a good rich purple colour? Mine is
like raspberry red. It is vegetarian.

Thanks!

Joy

Plagerized, word for word:

http://www.cooksrecipes.com/soup/russian-vegetarian-borscht-recipe.html

Chef R. W. Miller said:

Russian Vegetarian Borscht

1 tablespoon vegetable oil
1 tablespoon butter
1 onion, chopped
3 medium size carrots, peeled and sliced
1 small parsnip, cut into thin 2-inch strips
3 medium size beets, cut into thin 2-inch strips
2 large garlic cloves, finely minced
1 bay leaf
1 tablespoon sugar
6 cups vegetable or chicken broth
1 small cabbage, cut into 2-inch chunks
3 medium size potatoes, peeled and diced into 1/2-inch pieces
1/4 cup tomato puree
Salt and freshly ground black pepper to taste
1/4 cup Balsamic or red wine vinegar
Sour cream for accompaniment
1.. In a Dutch oven, heat oil and butter over medium heat and
saute onion, carrots, parsnip and beets until onion is translucent.
2.. Stir in the garlic, bay leaf and sugar and cook for 30
seconds. Add broth, cabbage, potatoes and tomato puree, salt and
pepper.
3.. Simmer, covered until vegetables are tender, about 20 to 30
minutes.
4.. Remove from heat and stir in vinegar.
5.. Cool to room temperature and refrigerate overnight.
6.. To serve: Ladle cold soup into bowls and place a dollop of
sour cream on top.
Serves 6.

Cook's Note: This soup is also delicious served warm.

"Joy" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Does anyone know how to keep borscht a good rich purple colour?
Mine is like raspberry red. It is vegetarian.

Thanks!

Joy

Melba's Jammin said:

In article <[email hidden]>,

(Victor Sack) said:

Melba's Jammin said:

Or just throw the beets out and have chicken soup instead.

Is that how you also make Barb's Beety Beauty?

I cook the disgusting beets (sometimes in the pressure cooker to reduce
the stink), drain the liquid and pitch the resulting pale pieces.

Ah, but the liquid is the very essence of beets!

Quoted message said:

I can
usually get rid of it before I gag.

.... by making the aforementioned heavenly Barb's Beety Beauty.

Quoted message said:

I've been making egg noodles up the wazoo -- and have a chicken in a pot
right now. The helluva it is that I like the broth and will now have a
whole chicken's worth of meat to do something with. Might give it to
the neighbors. Maybe she'll figure out what to do with it.

I'm sure that you are going to use the broth to make Odessa- or
Poltava-style beety borscht, which is made with poultry stock. Debone
and cut up the chicken and serve in borscht. The egg noodles you
mention are galushki, no doubt, which are an essential component of
Poltava-style borscht.

Bubba

Margaret Suran said:

You are discussing a sensitive subject. Doesn't anybody realize that
BEET is a four-letter word?

So is WINE.

Bubba

In article <[email hidden]>,

(Victor Sack) said:

Melba's Jammin said:

In article <[email hidden]>,

(Victor Sack) said:

Melba's Jammin' <[email hidden]> wrote:

> Or just throw the beets out and have chicken soup instead.

Is that how you also make Barb's Beety Beauty?

I cook the disgusting beets (sometimes in the pressure cooker to reduce
the stink), drain the liquid and pitch the resulting pale pieces.

Ah, but the liquid is the very essence of beets!

Mebbe so, but I dasn't need the chunky bits; I need the liquid.

Quoted message said:

Quoted message said:

I can usually get rid of it before I gag.

Quoted message said:

... by making the aforementioned heavenly Barb's Beety Beauty.

Yeah, about every other year or so.

Quoted message said:

Quoted message said:

I've been making egg noodles up the wazoo -- and have a chicken in a pot
right now. The helluva it is that I like the broth and will now have a
whole chicken's worth of meat to do something with. Might give it to
the neighbors. Maybe she'll figure out what to do with it.

I'm sure that you are going to use the broth to make Odessa- or
Poltava-style beety borscht,

I'm sure I am NOT, Sweetpea! What a disgusting concept. Jesus!

Quoted message said:

which is made with poultry stock. Debone and cut up the chicken and
serve in borscht.

I'm thinking about foisting the cooked birdy meat on the neighbors. Or
else it'll be that chicken salad spread again.

Quoted message said:

The egg noodles you mention are galushki, no
doubt, which are an essential component of Poltava-style borscht.

No, the egg noodles I mention are rizance -- noodles, not halushky. Do
I have to show you a picture?? "-)

Quoted message said:

Bubba

Queenie
--
-Barb, <www.jamlady.eboard.com> Updated 11-29-04; Sam I Am!
birthday telling; Thanksgiving 2004; Fanfare, Maestro, please.
"Are we going to measure or are we going to cook?" -Food writer
Mimi Sheraton

In article <[email hidden]>, Margaret Suran

Quoted message said:

Melba's Jammin said:

In article <[email hidden]>,
[email hidden] (Victor Sack) wrote:

*The disgusting Beet part was snipped*

Quoted message said:

I've been making egg noodles up the wazoo -- and have a chicken in
a pot right now. The helluva it is that I like the broth and will
now have a whole chicken's worth of meat to do something with.
Might give it to the neighbors. Maybe she'll figure out what to do
with it.

What is wrong with Chicken Salad? Or Chicken A La King? Or a chicken
spread to put on crackers?

Nary a thing, except that I've done two out of three in the last couple
weeks due to the last vat of soup! Those chickens I bought at Sam's
Club aren't too bad. They still require the addition of salty chicken
base, but I can live with it. I'm entirely more interested in the
broth than in the meat.
--
-Barb, <www.jamlady.eboard.com> Updated 11-29-04; Sam I Am!
birthday telling; Thanksgiving 2004; Fanfare, Maestro, please.
"Are we going to measure or are we going to cook?" -Food writer
Mimi Sheraton