Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
Hi Food people,
I'm not a good cook.
I Never was and probably never will be.
I just don't have a sense for it.
Anyway, at a nutritionists recommendation, i've been making bone broth soup to re-mineralize and strengthen my body.
This time, i figured i'd make a beef bone beet borscht.
I'm feeling that i want some heat in it.
Would it be strange or "wrong" to put a bit of cayenne pepper in the beet borscht.
I've made a huge batch and don't want to ruin it.
I'm clueless.
Thank you.
I think that's where a lot of people go wrong with cooking. They think that there are these hidden rules and we will drag them out and judge you.
Hon, that is how great food is created. It starts with someone thinking, "I wonder what cayenne would taste like in my borscht?" The other way is people don't have an ingredient so they substitute, or they are really hungry and the 7-11 is closed or they are too drunk to drive. Hence Buffalo Chicken Wings!
Never had a spicy borscht, but thinking about it doesn't sound so bad. Give it a shot, and go with it if you like it. You can also throw some vushka in (we often cheat and use Asian mushroom dumplings).
Never had a spicy borscht, but thinking about it doesn't sound so bad. Give it a shot, and go with it if you like it. You can also throw some vushka in (we often cheat and use Asian mushroom dumplings).
I looked that up. I grew up on pierogi but THAT sounds heavenly.
Never had a spicy borscht, but thinking about it doesn't sound so bad. Give it a shot, and go with it if you like it. You can also throw some vushka in (we often cheat and use Asian mushroom dumplings).
I gotta make the vushka?!!!
Maybe in my next life.
It does sound yummy though.
I don't want it spicey ... just with a little heat in it.
Yeah, these are a little different from pyrohy/pierogies (smaller, for one thing), but one of my favorite parts of Sviata Vecheria. As my grandmother's gotten older she doesn't want to make it from scratch, so we often use Asian mushroom dumplings from the Korean store or even the bagged mushroom tortellini in the pasta aisle. Both taste good, but the tortellini technically have cheese (oops).
Quote:
Originally Posted by coyoteskye
I gotta make the vushka?!!!
Maybe in my next life.
It does sound yummy though.
I don't want it spicey ... just with a little heat in it.
It sounds a little weird at first, but so good! And it makes the soup a little more filling.
Tha does sound interesting. I've also never made my Borscht spicy; I always do mine with a heavy apple vinegar/brown sugar base.
Let us know how it turns out!
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.
Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
