Someone voluntold me I was part of a monthly cook book club and I needed a January entry for "Beef and Vegetable Stew." Variations were encouraged, so I decided to braised beef and try to call it a borscht without the Украииe или Русские боги culinary gods angry at me.
It tasted great, but the beats weren't as beautiful and red as a true borscht. I think I need to add them later as the colorful juices leach out a bit during the low and slow cook time I needed for tender braised beef. Delicious nonetheless in the end.
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