My Borscht
I was inspired to make borscht this week. there were no beets to be found, but the soup turned out real good.
I boiled the bones until they were very soft, and the ended up with a rich soup base to work from.
That's fresh parsley on the top. I forgot to take a picture of my homemade sour cream.
posted by skindleshanks @ 토요일, 2월 25, 2006
2 comments
2 Comments:
Whoa, whoa, whoa!
For one thing, how did you get it to be red without beets? I gotta know how you did this.
AND... homemade sour cream? You have to tell me.
Okay--the colour is from red cabbage.
Sour cream is easy, if you get some starter from the import shop (Hannam mart) and then periodically make more in your yogurt maker (pretty much the same way you make yogurt.) The NUC machines are the best.
Also, beets are occasionally available at E-mart--Koreans use it as a fancy salad garnish. I made my last batch with beets--I found a 350-gram beet for 3000won. If you see them, you have to get them quick.
Also some fancy western restaurants use them as garnish--you could ask them about their supplier.
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