This is the only borscht recipe I'll ever follow. Found this a few years ago and I still cook it the same way, could never follow another one. You're the best, just cooked this one again today. Thank you!
I made this for the second time yesterday. Instead of grating the beets I cubed them. I added some acv, cloves, cinnamon, caraway seed, salt and pepper on top of the dill and bay leaf. How I've never tried this before last week, is beyond me because not only is it filling and warming, it's delicious.
My grandma who was born in Siberia made borscht with meat and bones with their marrow. I use her recipe which is a bit different from yours. At any rate, no matter how you slice it, borscht is going to be borscht.
I love the music. I also like how you are straight to the point without being fake and bubbly. I like that you aren't a perfectionist. Thank you very much for this.
you are clever Although music was very impressing I didnot notice it until you said . and calling his ability to enjoy in the state of incomplete perfection was also right . you are clever and he is a man like you said , straight and honest . 💐💐
Hi, I've just viewed about 15 different Borscht videos. I'm choosing to use your version because you included the beet greens. I always try to never waste a thing. The only veggies I have right now is literally everything to make Borscht! Thanks!
Looks wonderful. I love borscht, but only had it twice, in a deli in Bloomfield hills, Michigan. With the thickest juiciest corned beef sandwich ever! I miss food like that...I'm stuck in South Carolina! I'm gonna make your borscht, thank you!
Hello Peter we have made this five times already and tomorrow we are going to cook it again. Thank you so much for this great recipe it is delicious. Good day Peter, greeting from the Netherlands!
My wife is from a British Polish family. She is away for a few days and I wanted to surprise her with a nice Barszcz (the polish spelling ) but couldn’t find a recipe, only the thin strained version. Came across yours. Perfect.Just like Cioca Krysia`s!! Djekuja bardzo.
That looks BEAUTIFUL! We've never had borscht but would love just to try it. Your shredding and chopping and explanation are awesomely done. Thank you for this video!!!
Our family loves borscht and this is the closest we have found to what our son had while he lived in Moscow attending university. Easy and very delicious!
no one told me how filling this was, I made some tonight and went back for seconds but by the time put a spoonful into my mouth of the seconds, I was so full I couldn't eat it anymore lol I loved it, I love it , it's so tasty and I can't believe how satisfying it is, there wasn't even any meat in it and it was so delicious
I loved cooking along with you. Your voice reminds me of my uncle’s who passed away last winter. We always talked about food and cooking, so I must have watched this at least a dozen times since first making your recipe. Hugs! Thank you.
Is that "March Slav" playing in the background? My maternal grandmother (from Ukraine) made this all the time. Sometimes she tossed in a few chunks of beef brisket to add a little more depth, with her secret ingredient for tenderizing the beef and making everything about the borscht taste better: "citric (or sour) salt" instead of red wine vinegar (I think). I can't find sour salts in any store near me. However, spaseba balshoy for showing how to make this scrumptious borscht!
I know this comment is super old but if you happen to see this you can buy citric salt in the canning section of any grocery store. It’s cheapest at Walmart but I’ve bought it in lots of different grocery stores!
Where I live in New England there are many Russian but I never asked for recipes. I’m learning how to speak Russian so I want to learn how to make their dishes.
Yo i just made a bomb borscht thanks to this video. Never made this dish before thought it’s complicated but turns out it was easy and delish at home. Thank you
Hi Peter! I made your borscht recipe. My heritage is german/russian, but I’ve never made borscht before. It was delicious. My family loved it. Thank you!
I'm going to make that. But I've got to get dill from the farmer's market. Much nicer than store bought. I like yours because you didn't show any beef. I want these winter soups to be full of vegetables. Not beans or meat. You should have shown it finished in the bowl with sour cream to show how much that cabbage cooks down. But I'm taking you word for it.
When I make the soup broth, I use meaty bones, and pick off the meat from the bones, and add it back in. But it's up to you how much vegetables or meat you want to add. I'm not a fan of beans in borsch. Fresh dill from a farmers market or garden is always best :-)
Like your serving bowel - it definitely is unique classic fit for my favorite dish of Borscht. Your presentation was well done & I appreciated learning a few new tips.
I watched the top video on this recipe, this saw yours. I told myself that I would make hers (first video) but I feel like yours seems more authentic somehow. I loved the music-that didn’t hurt :).
I lived off this as a child in…AUSTRALIA! Man, The food I got was a mix of Asian and European and I got bullied at school for bringing either really heavy but delicious European dishes one day and then light and spicy Asian dishes the next. I was well fed tho-
As a Russian/Ukrainian who ve been eating and cooking a staple food as a soup Borsh all my life Im just curious why do they translate it in English with a letter T in the end? The correct pronunciation is Borsh. (Борщ) Not BorshT. I was so surprised to see this. And it sounds weird lol
I love this! Thank you! Please more recipes of russian food. I was born in Ukraine and adopted from use family and now I have a baby and I want to make more recipes that are more native to me I see some on your website! I can't wait xx
Thanks Valya! Like you already noticed, please check out my website for more recipes. I will slowly add more food recipes, but currently am editing my travel videos. Promise to do more food soon!!! Thanks for checking it out, bookmark my site, follow of facebook and let me know how it goes, I'd love to see it! :-)
@@Godskeiki hi, his name is Prokofiev. He's a Russian composer The music is called dance of the knights I believe he chose it because the borscht is a Russian dish.
OMG IM SOOOO HUNGRY!! Did u caramelize the onions in butter? Thank you for this video. My favorite Russian restaurant in Chicago shut down and my favorite thing was this soup!
Hello and thank you for the response. You also talked about caramelizing the beats and the carrots for I believe 7 to 10 minutes. They didn't caramelize but got a little bit softer. I ran out and bought all the ingredients this afternoon and I'm so happy with my result. Well I think I could perfect it a little bit more, unfortunately I did not have fresh basil nor dill and I did not make the broth from scratch. I am sure that'll make a big difference. Thank you a zillion times over. For now my belly is content and without your video I wouldn't have dared give it a try. if you're ever in Colorado on vacation I certainly would invite you and your family to take over my kitchen. Oh dear, I guess that wouldn't be much of a vacation would it. Again thank you!
So glad you tried it, it sounds great! Don't add basil, only fresh dill, it really does make an amazing difference! Sometimes I add the dill that they sell in squeeze tubes in grocery stores when I can't find fresh dill :-) Maybe one day I will get to Colorado for a visit, if they ever let us travel again!!!! 👍🏻
Hello Peter, thank you so much for this delicious recipe. I have a Russian friend and cus of her have grown to live Russian dishes, she made this soup last week and soooo deliciousoooooo. Great job.
Hi Peter, When you cooked the beets and the carrots together in the beginning, what did you put in the pan with them Olive oil?? Sadly, I accidently skipped this step - (sauteing the beets & carrots first) and it really makes a difference in the flavor.
hmm not sure what you mean? Maybe you mean sautéd onions? Here is the recipe with instructions that might help in the future :-) and you're right, sautéing vegetables really does make a difference! Recipe: petersfoodadventures.com/beet-borscht/
Ok, I am confused...some recipes call for beef chunks others not...I understand before revolution there was meat then there was not but I am looking for the original traditional recipe...beef chunks or not? Thank u
I make Ukrainian Borscht ...try using garlic salt.No other vegetables except beets and Cipolline Onion...hearty red wine or red wine vinegar and 5pounds Beef Brisket. Anna Penrod P.S. Don't forget sourcream!🤗 P.S..,Brisket with,or without bone
Well, if you omit the cabbage it will be Belarussian borscht. Ukrainian is a distinct one with sauteed beet, onion and carrots, and potato+cabbage as a filler.
Simple, delicious, and wonderful presentation! Today was my first time trying and making borscht. IT WILL NOT BE MY LAST! I bought all my produce from the Amish besides the onion, dill and potatoes! When I run out of all of those I will be buying all of them local because they are in season!!!!!
I have made your same recipe a few times now. But it's been a few years and I made it tonight and I can't figure it out there's something missing. Like it doesn't have as much flavor as it usually does. I added a little more salt and that helped some. But I just can't seem to figure it out. 🤔
This is a Ukrainian national dish) and tomatoes are definitely added to the borsch. Beets and carrots are added before potatoes. Because they must be boiled.
I just had some at a Russian...and Georgian restaurant over the wknd..Im' trying to replicate it. Im 95% sure there was no potato in theirs..but there was beef roast chunks...not a ton but some. Is that right regarding the potatoes? I think they might have used the holy trinity too of onion, carrot and celery after the beef was browned then a very long simmer....
Can't wait to try this. (Beautiful music but very distracting. I'm really sensitive to music so I had to deal with my emotions that came up while I heard it and follow your recipe. This music is very powerful. I can't remember the name of this piece. So I turned off the sound and watched it with subtitles.)
Hi Amii, the description of the music is in the description. It's called From Russia with Love by Huma-Huma, which is a free song supplied by RUclips, so it won't get deleted. Enjoy
Add some dried dill if you can't find fresh. It's sometimes hard to find fresh in winter. I'd start with 1 teaspoon, but probably really use 1 heaping tablespoon as I love dill (maybe more). Just add a bit and adjust to taste. Dried dill isn't as flavorful as fresh. Hope you enjoy the soup! :-)
Using Purple or Red Cabbage actually turns a blue color when cooked in water. I make naturally dyed blue easter eggs by putting them in a pot with boiled purple cabbage that makes the water and eggs blue. I think this would be the case when making borsch too, but it would mix with the red color from the beets. Best to use green cabbage in my opinion 👍🏻
This is the only borscht recipe I'll ever follow. Found this a few years ago and I still cook it the same way, could never follow another one. You're the best, just cooked this one again today. Thank you!
Borscht is my family's favorite soup! Everyone makes it differently but it is always delicious!
I totally agree, its our family's comfort food! :-)
I made this for the second time yesterday. Instead of grating the beets I cubed them. I added some acv, cloves, cinnamon, caraway seed, salt and pepper on top of the dill and bay leaf. How I've never tried this before last week, is beyond me because not only is it filling and warming, it's delicious.
Sounds delicious! Love caraway seeds, great idea :-)
Is caraway seeds are the same as Cumin?
@@yumogmin8884 - Not at all, but unfortunately they are the same word in Russian, so there is frequent confusion. Very different taste.
My grandma who was born in Siberia made borscht with meat and bones with their marrow. I use her recipe which is a bit different from yours. At any rate, no matter how you slice it, borscht is going to be borscht.
I love the music. I also like how you are straight to the point without being fake and bubbly.
I like that you aren't a perfectionist. Thank you very much for this.
you are clever Although music was very impressing I didnot notice it until you said . and calling his ability to enjoy in the state of incomplete perfection was also right . you are clever and he is a man like you said , straight and honest . 💐💐
Fake & bubbly is a problem with a lot of female you tubers. Natasha's kitchen being a prime example.
Hi, I've just viewed about 15 different Borscht videos. I'm choosing to use your version because you included the beet greens. I always try to never waste a thing. The only veggies I have right now is literally everything to make Borscht! Thanks!
Looks wonderful. I love borscht, but only had it twice, in a deli in Bloomfield hills, Michigan. With the thickest juiciest corned beef sandwich ever! I miss food like that...I'm stuck in South Carolina! I'm gonna make your borscht, thank you!
Thanks Sandra, Hope you enjoy it as much as we do! :-)
"The beets have gone bananas." I love it!!! Thank you for this video.
You are so welcome! Glad you love the beets that have gone bananas 🤣
🙀🤔🐈⬛😼
Hello Peter we have made this five times already and tomorrow we are going to cook it again. Thank you so much for this great recipe it is delicious. Good day Peter, greeting from the Netherlands!
Fantastic! So glad you enjoy the recipe! Hello to the Netherlands!! 😃
I followed your recipe and the result was delightful; thank you.
I love borscht. My family has been eating it since we immigrated from Poland during WW2. Gonna make this tonight!
It's a favorite soup across all Slavic cultures! :-)
I love how this recipe is far more thick and looks very flavorful from other recipes. Thank you!!
This looks delicious and healthy! I wish my husband can eat something like that…
My wife is from a British Polish family. She is away for a few days and I wanted to surprise her with a nice Barszcz (the polish spelling ) but couldn’t find a recipe, only the thin strained version. Came across yours. Perfect.Just like Cioca Krysia`s!! Djekuja bardzo.
:-) It's a love classic all over Eastern Europe! Hope it worked well!
Really loved that soup when I tried it in Russia but i didn't know how to prepare it. Thanks for the recipe! I will cook that tonight!
My lithuanian housemate made me this and now I’m obsessed
ABSOLUTRLY amazing!!! Thank you!!!
That looks BEAUTIFUL! We've never had borscht but would love just to try it. Your shredding and chopping and explanation are awesomely done. Thank you for this video!!!
For the shredding you can always use a food processor and it's less messy.
Our family loves borscht and this is the closest we have found to what our son had while he lived in Moscow attending university. Easy and very delicious!
no one told me how filling this was, I made some tonight and went back for seconds but by the time put a spoonful into my mouth of the seconds, I was so full I couldn't eat it anymore lol I loved it, I love it , it's so tasty and I can't believe how satisfying it is, there wasn't even any meat in it and it was so delicious
Great job looks wonderful
I loved cooking along with you. Your voice reminds me of my uncle’s who passed away last winter. We always talked about food and cooking, so I must have watched this at least a dozen times since first making your recipe. Hugs! Thank you.
I drooled a little too much on this video.. Thank You!
Glad you enjoyed it!! :-)
Ty!! Very simple and easy steps and ingredients to follow. Will definitely try this over the weekend!!! 😊 yum!!
Simple, Instructions the point, and delicious.
Subscribed.
Ммм, борщец! Любовь моя.
С чесноком в прикуску, да про сметанку не забыть.
Вы также можете использовать йогурт! 😋
Is that "March Slav" playing in the background? My maternal grandmother (from Ukraine) made this all the time. Sometimes she tossed in a few chunks of beef brisket to add a little more depth, with her secret ingredient for tenderizing the beef and making everything about the borscht taste better: "citric (or sour) salt" instead of red wine vinegar (I think). I can't find sour salts in any store near me. However, spaseba balshoy for showing how to make this scrumptious borscht!
I know this comment is super old but if you happen to see this you can buy citric salt in the canning section of any grocery store. It’s cheapest at Walmart but I’ve bought it in lots of different grocery stores!
*_SOUNDS LIKE "MONTAGUES AND CAPULETS" BY SERGEI PROKOFIEV_*
“Dance of the knights” Sergei Prokofiev
Where I live in New England there are many Russian but I never asked for recipes. I’m learning how to speak Russian so I want to learn how to make their dishes.
Yesss, Food is the key to our heart.
I have my first Borscht cooking on the stove. Can't wait to try it! Thanks!
Yo i just made a bomb borscht thanks to this video. Never made this dish before thought it’s complicated but turns out it was easy and delish at home. Thank you
so glad to hear you love it! thanks! 👍🏻
This makes me feel homesick. I love my grandmother's Borscht. Thank you for making this video.
Спасибо!! I love to listen to Soviet music while making borscht 😍
Purple hands..... ahhhhhh the best thing ever
Thanks for including cabbage smh to the others !
Hi Peter! I made your borscht recipe. My heritage is german/russian, but I’ve never made borscht before. It was delicious. My family loved it. Thank you!
Aloha Susan! So good to hear! Glad you loved it as much as we do! :-)
This was the best borcht recipie I've found yet
very nice
I'm just finishing doing my Borscht
I'm Mexican by the way but God I love food world food this Borscht is Goddess food
Great thanks from sweden 🤝👏
Have you tried frying the cabbage? It releases such a rich flavor, perhaps complementing the dish
Great recipe! Thanks for sharing it! I wanna definitely try Borsch! Greetings from Italy!
excellent and very nutricious, low calorie food, i will learn to do it!
Мой папа делал это все время, когда я был маленьким, такой хороший рецепт
I'm going to make that. But I've got to get dill from the farmer's market. Much nicer than store bought. I like yours because you didn't show any beef. I want these winter soups to be full of vegetables. Not beans or meat. You should have shown it finished in the bowl with sour cream to show how much that cabbage cooks down. But I'm taking you word for it.
When I make the soup broth, I use meaty bones, and pick off the meat from the bones, and add it back in. But it's up to you how much vegetables or meat you want to add. I'm not a fan of beans in borsch. Fresh dill from a farmers market or garden is always best :-)
This was tasty!
Good soup!!!
Like your serving bowel - it definitely is unique classic fit for my favorite dish of Borscht. Your presentation was well done & I appreciated learning a few new tips.
Thank you very much!
I've been looking for a classic borscht recipe. This is exactly how my мама and Бабуся cook it
My family is ukranian we have borsch plenty dill
I watched the top video on this recipe, this saw yours. I told myself that I would make hers (first video) but I feel like yours seems more authentic somehow. I loved the music-that didn’t hurt :).
Hope you enjoy it as much as we do! 👍🏻
6:34 the borsch you cooked looks so beautiful. I like borsch. The Slavs thought of such a great soup.
Best video I’ve seen on borscht
It's a cold weekend in Minneapolis. Making this tomorrow with some beef stock from my local butcher to save time. :)
Oh, for this borscht, a small glass of very cold vodka and a piece of rye bread with a slice of lard. )))
I lived off this as a child in…AUSTRALIA!
Man, The food I got was a mix of Asian and European and I got bullied at school for bringing either really heavy but delicious European dishes one day and then light and spicy Asian dishes the next. I was well fed tho-
Miss it. Will try soon ☺️
Peter i love you, this recipie was epic ❤
lol Glad you enjoyed it!
All perfecy, but Prokofiev made it all way better!😍😍😍😍
Wait.... did he say "the beets have gone bananas?" lol
As a Russian/Ukrainian who ve been eating and cooking a staple food as a soup Borsh all my life Im just curious why do they translate it in English with a letter T in the end? The correct pronunciation is Borsh. (Борщ) Not BorshT. I was so surprised to see this. And it sounds weird lol
It's an Americanization of the spelling, and is controversial, especially for those who know how it's spelled.
@@petersfoodadventures Oh ok. Thank you for your response.
I love this! Thank you! Please more recipes of russian food. I was born in Ukraine and adopted from use family and now I have a baby and I want to make more recipes that are more native to me
I see some on your website! I can't wait xx
Thanks Valya! Like you already noticed, please check out my website for more recipes. I will slowly add more food recipes, but currently am editing my travel videos. Promise to do more food soon!!! Thanks for checking it out, bookmark my site, follow of facebook and let me know how it goes, I'd love to see it! :-)
@@petersfoodadventures Please tell the composer of this beautiful music?
@@Godskeiki hi, his name is Prokofiev. He's a Russian composer
The music is called dance of the knights
I believe he chose it because the borscht is a Russian dish.
OMG IM SOOOO HUNGRY!! Did u caramelize the onions in butter? Thank you for this video. My favorite Russian restaurant in Chicago shut down and my favorite thing was this soup!
You're welcome Susan! The onions were actually caramelized in oil. Borsch is one of my favorite soups too!
Hello and thank you for the response. You also talked about caramelizing the beats and the carrots for I believe 7 to 10 minutes. They didn't caramelize but got a little bit softer. I ran out and bought all the ingredients this afternoon and I'm so happy with my result. Well I think I could perfect it a little bit more, unfortunately I did not have fresh basil nor dill and I did not make the broth from scratch. I am sure that'll make a big difference. Thank you a zillion times over. For now my belly is content and without your video I wouldn't have dared give it a try. if you're ever in Colorado on vacation I certainly would invite you and your family to take over my kitchen. Oh dear, I guess that wouldn't be much of a vacation would it. Again thank you!
So glad you tried it, it sounds great! Don't add basil, only fresh dill, it really does make an amazing difference! Sometimes I add the dill that they sell in squeeze tubes in grocery stores when I can't find fresh dill :-) Maybe one day I will get to Colorado for a visit, if they ever let us travel again!!!! 👍🏻
NOW,THIS IS BORSH...thank you
Hello Peter, thank you so much for this delicious recipe. I have a Russian friend and cus of her have grown to live Russian dishes, she made this soup last week and soooo deliciousoooooo. Great job.
Hi Peter,
When you cooked the beets and the carrots together in the beginning, what did you put in the pan with them Olive oil?? Sadly, I accidently skipped this step - (sauteing the beets & carrots first) and it really makes a difference in the flavor.
hmm not sure what you mean? Maybe you mean sautéd onions? Here is the recipe with instructions that might help in the future :-) and you're right, sautéing vegetables really does make a difference! Recipe: petersfoodadventures.com/beet-borscht/
I need to make this asap
Ok, I am confused...some recipes call for beef chunks others not...I understand before revolution there was meat then there was not but I am looking for the original traditional recipe...beef chunks or not? Thank u
traditionally it's without meat
I make Ukrainian Borscht ...try using garlic salt.No other vegetables except beets
and Cipolline Onion...hearty red wine or red wine vinegar and 5pounds Beef Brisket.
Anna Penrod P.S. Don't forget sourcream!🤗 P.S..,Brisket with,or without bone
Well, if you omit the cabbage it will be Belarussian borscht. Ukrainian is a distinct one with sauteed beet, onion and carrots, and potato+cabbage as a filler.
Simple, delicious, and wonderful presentation!
Today was my first time trying and making borscht. IT WILL NOT BE MY LAST!
I bought all my produce from the Amish besides the onion, dill and potatoes! When I run out of all of those I will be buying all of them local because they are in season!!!!!
Wonderful! Fresh produce from the Amish sounds amazing!!! :-)
That looks delicious.
This makes me want to buy an Ushanka, also make borscht. its going to be a cold winter. Nostrovia
I love your method but can I add green,red and yellow capsicum?
I wouldn't, as it would really change the flavour. If you really must, then only add red capsicum would be my suggestion.
I’m so excited to make and try this today! I’ve always wanted to try this. 😋 Thanks!
Thanks for the recipe. Made it tonight!
I have made your same recipe a few times now. But it's been a few years and I made it tonight and I can't figure it out there's something missing. Like it doesn't have as much flavor as it usually does. I added a little more salt and that helped some. But I just can't seem to figure it out. 🤔
нормуль.....молодец Петюня !
omg finally a proper traditional Russian recipe video without the horrible accent haha))) bolshoe spasibo!.. poshla gotovit'))))
"the beats just went bananas"
This is a Ukrainian national dish) and tomatoes are definitely added to the borsch. Beets and carrots are added before potatoes. Because they must be boiled.
I just had some at a Russian...and Georgian restaurant over the wknd..Im' trying to replicate it. Im 95% sure there was no potato in theirs..but there was beef roast chunks...not a ton but some. Is that right regarding the potatoes? I think they might have used the holy trinity too of onion, carrot and celery after the beef was browned then a very long simmer....
This is a Russian, Belorussian, and Ukrainian national dish))) So, shut up))))
@@wentano This Ukrainian dish is also popular among Russians... So true. So, shut up)))
@@du7924 the og recipe needed heraclium which is in Russia so shut up
Looks very tasty !
ochen' vkusnyy !
Yum! I’m looking forward to making this borscht!
I love the color! This looks like an amazing dish, I bet its great on a chilly day. I also really liked the music, pretty.
Does it matter what I sauté everything in? Are you using butter?
I saute it in oil, use a sunflower oil or a vegetable oil, not an olive oil :-)
Do i have to grate the beets or is julianned okay.
julienned works good too! 👍
Can't wait to try this. (Beautiful music but very distracting. I'm really sensitive to music so I had to deal with my emotions that came up while I heard it and follow your recipe. This music is very powerful. I can't remember the name of this piece. So I turned off the sound and watched it with subtitles.)
Is there a difference in taste if you shred the beets & carrots in a food processor?
No, but my mom always says it tastes better when done by hand when compared to a food processor. Definitely faster in a food processor!
@@petersfoodadventures I'll try it your mom's way and get back to you. Love borscht.
Where did you get that pretty soup bowl from? 7:13
I got lucky at a second hand shop!
wow its good!your right!
I ,too, love the music. Peter, Who is this composer?
Hi Amii, the description of the music is in the description. It's called From Russia with Love by Huma-Huma, which is a free song supplied by RUclips, so it won't get deleted. Enjoy
Great
what is the name of the music being played in the background. It reminds me of my childhood! I love this music!
It's called From Russia with Love by Huma-Huma. :-)
Yes
I'm going to make it today.
But I can"t find fresh dill.
Hope it tasts good.
Add some dried dill if you can't find fresh. It's sometimes hard to find fresh in winter. I'd start with 1 teaspoon, but probably really use 1 heaping tablespoon as I love dill (maybe more). Just add a bit and adjust to taste. Dried dill isn't as flavorful as fresh. Hope you enjoy the soup! :-)
@@petersfoodadventures Thank you that is what I did added dried Dill.
My family loved the soup.
This looks amazing, love the clear, no-nonsense presentation too.
Can this be frozen?
yes, definitely can be frozen :-)
@@petersfoodadventures thanks for the reply. Made it last night, was lovely :)
Delish❤
thank you for the recipe
If I used on of everything would it be good for like 1 serving?
no, that doesn't sound right, the ratios of flavors would be wrong. Maybe half the recipe, and freeze the leftovers for another easy meal
Oh! Amazing!
Can I use purple cabbage? It’s just what I have in my fridge :(
Using Purple or Red Cabbage actually turns a blue color when cooked in water. I make naturally dyed blue easter eggs by putting them in a pot with boiled purple cabbage that makes the water and eggs blue. I think this would be the case when making borsch too, but it would mix with the red color from the beets. Best to use green cabbage in my opinion 👍🏻
@@petersfoodadventures Ok, thank you for the advice. I'll braise the red cabbage or make blue eggs for my neighbour's kids
No fuss and so easy to follow. Thank you
The music in this video is fantastic! Can someone please tell me what it is? I would like to listen to this regularly.
Me too.
Music is called From Russia with Love by Huma-Huma.