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So some days ago I made a thread about a Borscht recipe I found in a cookbook and some slavbros lost their shit because it wasn't authentic.
Today I made it the way they suggested and it turned out pretty good. The store I usually shop at has ben carrying preboiled beets for many years and everytime I saw them I made a resolution to do something with them. I went shopping for the Borscht today and lo and behold they weren't stocking them anymore, which means I had to go with pickled beets.
Results: definitely use a lot of cabbage, especially with strong tasting pickled beets. 2:3 or even 1:2 ratio. Meat goes with the Borscht very well indeed, somehow I had had my doubts. I didn't blend it and it was good that way. Mushrooms might have tasted a bit strange, but I'm not sure about apples. I can easily imagine some diced sweet apples going really well with the Borscht.
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Can't buy fresh beetroot over at your local supermarket/grocery store?
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>>9349323
I know of a large store where I could probably get it in my hometown, but I would have needed to take my car, and I was already at the closer store, so I said fuck it. Next time I'll get fresh ones, the pickle taste wasn't bad but a bit dominant. Beetroots seemingly are not terribly popular in southern Germany.
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