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From: ItsJoanNotJoAnn@webtv.net (ItsJoanNotJoAnn)
Newsgroups: rec.food.cooking
Subject: Re: Borscht - Beef
Date: Mon, 10 Feb 2025 15:54:42 +0000
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On Mon, 10 Feb 2025 13:56:04 +0000, fos@sdf.org wrote:

> On 2025-02-05, ItsJoanNotJoAnn <ItsJoanNotJoAnn@webtv.net> wrote:
>>
>> On Wed, 5 Feb 2025 12:50:19 +0000, fos@sdf.org wrote:
>
>>> am making borscht for the first time this weekend. picked up
>>> some short ribs for it last night. when i make beef stock for
>>> anything including canning it, i brush some tomato paste on the
>>> beef product and roast it at 450F-sh until browned to
>>> satisfaction. should i do the same for borscht?
>
>> Report back with your results.
>
> we were very satisfied how it turned it out. read quite a few
>
> photos;
>
> roasted short ribs:
> <https://wm.sdf.org/gallery/displayimage.php?album=1029&pid=27309>
>
> soup ingredients (i used half that cabbage);
> <https://wm.sdf.org/gallery/displayimage.php?album=1029&pid=27311>
>
> plated soup;
> <https://wm.sdf.org/gallery/displayimage.php?album=1029&pid=27310>
>
>
> only changes we'll make are use fresh beets and double the
> garlic. this is a hearty flavorful recipe. :)
>
>
Thanks for the report of your results and it looks
great!!

I don't know anything about the season of beets, but
perhaps the only place you might find them fresh would
be at a farmers market??