borsht part II

Discussion in 'Food & Cooking' started by dan ruff, Jan 9, 2011.

  1. dan ruff

    dan ruff

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    I've been convinced not to use pork shanks to substitute beef shins, so I'm going to seek out beef shins. But, would beef shank work? Also, my wife is not a big fennel fan. Would it "not be borsht" if I left out the fennel? 
     
  2. gunnar

    gunnar

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    beef shanks and beef shins are the same thing. How much fennell are we talking about. Never made borscht only ate it.  
     
  3. chefross

    chefross

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    Borscht runs through my veins. How about a recipe so we can better answer your question.
     
  4. chefedb

    chefedb

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    There is true Russian Borscht or the Beet Juice with the spoon of sour cream on top that they serve in American places . Which are we talking about. I have made both and never used fennel?
     
  5. dan ruff

    dan ruff

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    This recipe is the one in the new New York Times Cook Book. It has stuff like cabbage, beets, beef shank/shins, carrots, onion, rw vinegar, potatoes and a 1/3 cup, oops, DILL.  Could it do without the dill?  Is there a good substitute for dill? 
     
  6. dan ruff

    dan ruff

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    This recipe is the one in the new New York Times Cook Book. It has stuff like cabbage, beets, beef shank/shins, carrots, onion, rw vinegar, potatoes and a 1/3 cup, oops, DILL.  Could it do without the dill?  Is there a good substitute for dill? 
     
  7. chefedb

    chefedb

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    DAN This is more like the Classic Russian Borscht. Finished with a julianne of beets.
     
    Last edited: Jan 11, 2011