Главная страница
Конфиденциальность
Информация для авторов
Наши контакты

НОВЫЕ ФИЛЬМЫ И СЕРИАЛЫ ОБНОВЛЕНО СЕГОДНЯ

 


Beef Borscht (beets are NOT the key)




Формат Размер Скачать

Информация о видео Beef Borscht (beets are NOT the key)


Название :  Beef Borscht (beets are NOT the key)
Продолжительность :   03:01:24
Пользователь :  id 794270286803
Дата публикации :   20200224
Просмотры :   9,7 тыс. просмотров
Понравилось :   970
Не понравилось :   69


Кадры из видео Beef Borscht (beets are NOT the key)



Beef, Borscht, (beets, key),

Комментарии к видео Beef Borscht (beets are NOT the key)



Bernie Kida
#realcomment, I've always made borscht with beets thinking that was the ONLY way to make it. I've been set straight and will try this recipe. Have you used "Better than Bullion" products and wonder how it would compare to homemade beef stock,? Our household just doesn't eat that much beef anymore and I don't want to make a special trip to the butcher just to make stock.
Комментарий от : Bernie Kida


myfoodishere
you speak like a poet. thanks for the wonderful recipe. its cold and rainy here in China and going out is not an option right now and we are tired of the usual dishes. this was an excellent choice.
Комментарий от : myfoodishere


Mike Clarke
You're killing me here. I'm salivating like a baby!
Комментарий от : Mike Clarke


Andie Early
I wish I lived in the Boston area and could take your classes!
Комментарий от : Andie Early


Angel Alexin
My family loves borch , I make my borch a little spicy and sweet and sour with jalapeño pepper, citric acid, dill and cilantro and I don’t braise my meat or beets .It’s very delicious and healthy soup for cold months.
Комментарий от : Angel Alexin


Al Prime
The eternal question (just like with chili): beans or no beans?
Комментарий от : Al Prime


Lia Cooper
i was just thinking about your channel the other day but i couldnt remember what it was called -- im so glad youtube recc'd me your latest video so i can finally subscribe!
Комментарий от : Lia Cooper


michelhv
Now do Romanian white borscht!
Комментарий от : michelhv


Doris Sabol
I would love to make hot cucumber soup, I ate some in a restaurant which is now out of business. At first I was shocked because I only had cold cucumber soup made with cucumbers, onions and spur cream
I have looked and looked for this Russian cucumber stop that was as good as that restaurant made without luck. I woofer if you have a recipe for this soup. I love the way you adjust to enhance recipes of the old world Russia and cannot wait to see what you come up with.

Комментарий от : Doris Sabol


jacek kaminski
taken to another level. what a vibrant colour. speechless is the word...
Комментарий от : jacek kaminski


Смерекова Дитина
Borscht is not russian soup, you can check this in Wikipedia.
Комментарий от : Смерекова Дитина


Jeffrey Austin
There used to be a peculiar restaurant in NYC in the West 50s called Uncle Vanya. The location was unusual, surrounded by mid-range office and business buildings, but once inside, it was another, exotic world. It is now, alas, gone. (The internet has a range of bizarre reviews, bouncing between wonderful and terrible, with little midrange. Great service/lousy service, great food /lousy food, and so on. One even stated that the place lacked a liquor license, which was insane in light of the pack of heavyset, balding Russian men knocking back shots of vodka like there was no tomorrow.) Anyway, It was my first real exposure to terrific, authentic borscht. I finally made it at home, having rummaged around until finding a recipe not too unlike yours. Goodness, what a lot of work. Absolutely worth it. This video offers great nostalgia, and a troubling urge to make it again.
Комментарий от : Jeffrey Austin


sharon bracken
I only discovered your channel....... Thank you for all your delicious recipes...... happy new year 2020 from a new fan in ireland 🍀 🍀 💚
Комментарий от : sharon bracken


K A
"the baking shit" I'm sorry, I know...
Комментарий от : K A


Panawe
My grandma always used the tops of the beets
Комментарий от : Panawe


CoffeeGeek
An honest comment here: my wife is Polish, and I'm the cook in the home, and I know she loves borscht, but I've never made it for her in 15 years; I do a lot of complicated and time consuming food creations (my longest is the 4 day process for cassoulet I do once a year), but never got around to doing borscht. I decided I'd finally tackle it as a surprise for her, but after seeing this video, there's so many steps, so many ingredients, and so much time taken to make borscht (my rough calculations are about 10 hours of total cooking time over 2 days and over a dozen ingredients), is it truly worth it? To me it would only make sense doing this recipe if I could do it in bulk and if it would freeze well, but I have concerns that some of the ingredients just won't take to the freezer / defrost stage politely.


I make all my own stocks, all my own broths, bake our own bread, and know how to process a lot of different foods, and get fairly creative in the kitchen, but the honest comment and question here is, is the payoff for this recipe truly worth the effort and ingredient list? I should also add, I'm not a fan of beets or cabbage myself, so anything I make would just be for her consumption.

Комментарий от : CoffeeGeek


Morrius07
Recipe's should only be followed if it's your first time making it, need it consistent like in a restaurant setting, or you've already edited it to your liking and rewritten the recipe to your taste. Those with the "traditional is always better mentality" is what's wrong with cooking.
Комментарий от : Morrius07


Louis Delorme
Oooooooohhhhh Большое спасибо, I will definitely make this next week
Комментарий от : Louis Delorme


Mark Smith
What a photogenic doll, articulate, enticing, smart, talented. Almost enough to pull up roots in Arizona, but the politics in MA are too gross.
Комментарий от : Mark Smith


Ivan Sagalaev
Okay, I'm a Russian, and I make borscht regularly, but my gripe is not about caramelizing bones or using bacon. It's about using tomatoes (no!) and letting your soup sit for 30 minutes without herbs (also, parsley!) Which only proves that there are about as many "proper" ways to make borscht as there are cooks :-) Thanks for the video, I might use a couple of tricks from it!
Комментарий от : Ivan Sagalaev


Brandt L
You "do" sound like you make good borscht. Last year watched a few hours of youtube borscht recipes and you have been unique in your approach to a great borscht. That broth is incredible...maybe the star of the show. Fried soffrito in combination with boiled veggies while seeming an unnecessary step is very important. I have made a variation of this from a recipe of Russian Doekaboers in Canada, but it is vegetarian, and uses whipped mashed potatoes and also uses a combination of fried and boiled vegetables... beets only used for colour. Your meat version is my next creation. Thanks. Subbed!
Комментарий от : Brandt L


Tom Condon
One thing about the mechanics of sharing your recipe, YouTube descriptions are not in html, so one cannot select and copy the text. It requires one to have one copy on the desktop, and a text document to "type" the recipe. Also, I can't exit the comment to check, but I don't think you gave the method, just the ingredients. Of course, I can play the video in short starts, stops, and rewind, and record the recipe. Folks usually have a web link to the recipe, in html so it can be copied, best for it to be a page from your website so when they record it, they can click on your home page. Best, Tom
Комментарий от : Tom Condon


Tom Condon
One thing about the mechanics of sharing your recipe, YouTube descriptions are not in html, so one cannot select and copy the text. It requires one to have one copy on the desktop, and a text document to "type" the recipe. Also, I can't exit the comment to check, but I don't think you gave the method, just the ingredients. Of course, I can play the video in short starts, stops, and rewind, and record the recipe. Folks usually have a web link to the recipe, in html so it can be copied, best for it to be a page from your website so when they record it, they can click on your home page. Best, Tom
Комментарий от : Tom Condon


Tom Condon
American sour cream is a manufacturers short cut. I like using creme fraiche. I saw a great video, forgot to note the recipe, but they added live culture yogurt to creme, (I believe NOT Ultra pasteurized), kept it at room temperature for some days, possibly warmer, like yogurt-making principles, and they had cultured cream.
Комментарий от : Tom Condon


charles vereschagin
I am 71 born in Canada of Dokabor heritage. I grew up on borscht. It was vegetarian and only one beet was used. The beet was left whole cut almost trough with an x The beet was  removed and set aside before serving.
Комментарий от : charles vereschagin


TL Pricescope
I use an 8 quart instant pot to make stocks. They come out gelatinous and rich.
Комментарий от : TL Pricescope


ilan pony
I’m going to make this it look like 1000000 $
Комментарий от : ilan pony


Daniel CZ
Helen, borrowing non traditional ingredients and utilitizing them to their strength where it makes sense is the perfect thing to do. Just because a nation did not organically have a certain ingredient does not mean that ingredient does not belong or is perfect match in that case. The dogmatic people can just loose out...
Комментарий от : Daniel CZ


s.m. s.m.
As a person who is really passionate about cooking for about 20 years I can only say that Helen nailed it in this recipe. For a good borscht you really need a very good stock, it's the basis. Yes, you can skip the beef, bones & the bacon, and start with a solid vegetable stock, if you want, but the beef version just rocks, the stock should have tons and tons of umami. The only surprise in this version was the beer, I'll definitely try this and encourage you to do so as well. You can add some tomato paste to the sofrito, if you wish. Cooking the beetroots in the oven like Helen did is probably the best method for cooking beetroots ever (maybe except for the charcoal grill), this beetroots are amazing just by themselves! And here is a trick I've learned from a Michelin star chef:
You can cook some Confit De Canard and use some of the cooked duck pieces in borscht. Add some air dried sour cherries as well and serve with some fresh tarragon, sour cream and dill.
Enjoy!

Комментарий от : s.m. s.m.


Amycoral
Oh so good beetroot
Комментарий от : Amycoral


Alex Kaunasky
It`s all about Ukrainian borscht> russian borscht is cabbage soup called shchi
Комментарий от : Alex Kaunasky


The Home Plate Special
Can you make kimchi from the cabbage core? Isn't there a use for the beef fat?
Комментарий от : The Home Plate Special


The Home Plate Special
Adding carrots and beets to carrots and beets sounds great to me!
Комментарий от : The Home Plate Special


baselogic9
I have a question...how can you be so cute?!!! I love the way you do your cooking!!! with passion...delicately ...you have this natural elegance who enhance everything you touch...I am very lucky because today I discovered your channel!!! keep going and thanks a lot for sharing your passion!!!
Комментарий от : baselogic9


russell28533
#realcomment. This time last year, you made a wonderful bouillabaisse recipe that has become my go-to. I will need to try this borscht recipe as well.
Комментарий от : russell28533


Juns Bistro
i luv it :)
Комментарий от : Juns Bistro


2degucitas
So much work. So tasty.
Комментарий от : 2degucitas


Ayan Booyens
It’s pretty much summer in Cape Town now but, out of character, it’s pouring with rain today and this weekend.... now’s my chance for a hearty soup! Thank you for the video :)
Комментарий от : Ayan Booyens


Marine Abrahamian
Hi, Helen it was nice and passionate presentation. My version is much more simple. But lately I discovered for myself something else: instead of broth I used kefir. OMG! Absolutely Love it. Cold, for hot summer day.
Комментарий от : Marine Abrahamian


Lane Romel
Made the Borscht today, substituted Ox Tail for the Beef Bones, and Brown Sugar for the Molasses. Turned out extremely tasty.


Thank you
For me this is one of the best Borscht recipes I have found.

Комментарий от : Lane Romel


Kyle Mitchell
#realcomment What's the best readily available substitute for smetana that breaks down in soup the right way?

I tried crème fraîche, but it seemed to go too far. I had great luck with something labeled "crema amarga" (literally: sour cream) in a local Latin grocery in Texas, but I don't really know what it was or how it was made, and I don't live there anymore. I've heard rumors that Mexican heavy crema can work well, but see that some widely distributed brands add salt or even lime zest. I suspect it's down to the fat content.

Низкый поклон...

Комментарий от : Kyle Mitchell


Jon Ashley
You’re Russian? I always thought you were French from the name but now I can hear the accent.
Комментарий от : Jon Ashley


Rundas 242
What''s the best brand of vodka? It sounds to me that you would know.
Комментарий от : Rundas 242


Cigar Obsession
And I thought making authentic pho was a chore! I’m sure this is worth it too though!
Комментарий от : Cigar Obsession


Patricia Griffiths
Hello Helen just to ask do you always make your own stock or use a stock cube. I mean Oxo or Maggie band Knorr. Many thanks Helen xx
Комментарий от : Patricia Griffiths


Oksana K
Wonderful video ! 👍♥️🌹 There are so many variations of borsch )))) Originally I’m from Kiev and my grandmothers were making this soup ( or should we say “ meal” since it’s so filling?))) , each had her own recipe but both were delicious . I also add beans ( from a can) and though I’m not big on beans in general they are very much at hom in borscht. Also, there is an important nuance : usually borscht should have a delicate balance of sweet and sour taste. If tomato paste is used then adding a bit of sugar is the must .
Комментарий от : Oksana K


Melissa Miller
I just made my first Borscht last night and then woke up to see this video today. I used a little bit of port in place of the beer, and it was lovely and rich.
Комментарий от : Melissa Miller


shiplesp
My Polish grandmother fed her family well during the Great Depression here in the US by using up every bit of edible food, and one of the things my mother remembers is a borscht made with the tops of the beets. It was a white soup and we have looked for years to figure out what she had done. Any thoughts? She was a pretty spectacular and inventive cook so it may have been her own creation. I wish she'd left a recipe. Thanks so much for another terrific recipe for me to try!
Комментарий от : shiplesp


Sylwia Vaclavek
Oh wow, fantastic video for a delicious soup! Thank you for all the details!
Комментарий от : Sylwia Vaclavek


alvaro martinez
Looks delicious, thank you Helen. Greetings from México city.
Комментарий от : alvaro martinez


Brenda Krieger
I don't think I've ever had it, but I would be eager to try it
Комментарий от : Brenda Krieger


Garrett Mineo
Looks great!
Комментарий от : Garrett Mineo


Unholy Alliance
Looks interesting! Doesn't say a lot for Belgian beer though does it!!
Комментарий от : Unholy Alliance


Kitty Kat
Oh my Helen, looks so good, thank you. Interested in knowing who your favorite cooks are.
Комментарий от : Kitty Kat


Chris Bird
I LOVE borscht! Will definitely be giving this recipe a try this weekend. You are honestly one of the most under-rated cooking YouTubers out there. Your videos are so informative and all of your recipes that I have tried have worked amazingly. Your pasta recipe gave me my best batch of home-made pasta that I have ever made, and I have made it several times since and it is very consistent in how it turns out.
Комментарий от : Chris Bird


Shaun Madden
I really want to try this, looks fantastic. Great vid :D
Комментарий от : Shaun Madden



Похожие на Beef Borscht (beets are NOT the key) видео

Beef Borscht (beets are NOT the key) Beef Borscht (beets are NOT the key)
от : Helen Rennie
 Beef Borscht (beets are NOT the key) Olia Hercules on Borscht: ...  | Смотреть
Authentic Ukrainian Borscht | How to make Ukrainian red beet soup Authentic Ukrainian Borscht | How to make Ukrainian red beet soup
от : The Quiet Kitchen
 Thank you for watching this video! If you found it interesting please let me know by clicking the LIKE button and don't forget to ...  | Смотреть
Borscht/Borsch/My Family Recipe! The best one you ever tried! Borscht/Borsch/My Family Recipe! The best one you ever tried!
от : NastassjaCanCook
 Borscht or Borsch is a staple dish in Russia,Ukraine and some Eastern European countries. Every family would have their secret ...  | Смотреть
Borscht with Braised Beef Short Ribs Borscht with Braised Beef Short Ribs
от : Chris Loves Julia
 This version of the classic Ukrainian beet soup is AIP-friendly (auto-immune paleo), and the addition of the short ribs is definitely a ...  | Смотреть
How to Make Egg Pasta (an in-depth guide) How to Make Egg Pasta (an in-depth guide)
от : Helen Rennie
 How to Make Egg Pasta (an in-depth guide) 00 flour vs all-purpose, food processor vs the well method, rolling pin vs machine ...  | Смотреть
Classic Borsch (Borscht). Russian and Ukrainian beetroot soup recipe. Classic Borsch (Borscht). Russian and Ukrainian beetroot soup recipe.
от : My CookBook
 Borsch is a traditional and perhaps the most popular soup in Russia and Ukraine. This soup has a rich sweet and sour taste and a ...  | Смотреть
Caramelized Cabbage Caramelized Cabbage
от : Helen Rennie
 Caramelized Cabbage Like Russian braised cabbage, but a shade darker and more intense. 1 medium green cabbage (about 7” ...Субтитры  | Смотреть
Traditional Borscht Recipe / Healthy beetroot soup (From a Russian) Traditional Borscht Recipe / Healthy beetroot soup (From a Russian)
от : HolaManola
 Here is a very simple and quick recipe for Borscht - a traditional Eastern European beetroot soup. I absolutely love it! The key is ...  | Смотреть
Beef and Beet with Barley Stew Recipe Beef and Beet with Barley Stew Recipe
от : LoveYourFood
 Not every stew of beets and beef should be called borscht. For instance, this one really contains too much beef. It is intentionally a ...  | Смотреть
Legendary Borscht Soup - ENGLISH SUBTITLES Legendary Borscht Soup - ENGLISH SUBTITLES
от : Romas and MO
 This video was in a line for a long time. We are happy to finally show it to you all! Incredible beet soup. Borscht! So, the ...4KСубтитры  | Смотреть
Black Bean Soup in the Instant Pot Black Bean Soup in the Instant Pot
от : Helen Rennie
 Black Bean Soup in the Instant Pot (or any pressure cooker) My model of instant pot is Duo: https://amzn.to/32odFFl For the soup: ...Субтитры  | Смотреть
Best Borscht Soup -  Recipe Best Borscht Soup - Recipe
от : ChefGiovanni
 Chef shares Best Borscht Soup - Recipe - Chefs .Get Butcher Block preferred by the #CHEFS here ...  | Смотреть
Pirozhki (Russian Stuffed Buns) Pirozhki (Russian Stuffed Buns)
от : Helen Rennie
 Pirozhki (Russian Stuffed Buns) inspired by @Alex&Milana 4:46 - start of the recipe Milana's Pirozhki ...Субтитры  | Смотреть
Pierogi, Salo, Borscht and Vodka - Ukrainian Food and Drink Hunt Pierogi, Salo, Borscht and Vodka - Ukrainian Food and Drink Hunt
от : NigerianKitchen
 Were would I need to go to tuck into Pierogi, Salo, Borscht and Vodka? Ukraine of course. Part of my channel is focussed on ...  | Смотреть
Peanut Butter Sous-Vide Steak?  Nope.  This is Better. Peanut Butter Sous-Vide Steak? Nope. This is Better.
от : Helen Rennie
 Peanut Butter Sous-Vide Steak? Nope. This is Better. How to get the best browning and flavor after cooking sous-vide ...  | Смотреть
HOW TO MAKE BORSCHT / Ukraine traditional soup/ HOW TO MAKE BORSCHT / Ukraine traditional soup/
от : Continental Kitchen
 Continental kitchen season 1 , episode 4 presents 'how to make Ukrainian borscht ' on this very episode, we're having a ...  | Смотреть
Pelmeni (Helen's favorite dumplings) Pelmeni (Helen's favorite dumplings)
от : Helen Rennie
 Pelmeni (Helen's favorite dumplings) Russian pasta dumplings filled with juicy meat Makes about 80 pelmeni DOUGH: 600g “00” ...Субтитры  | Смотреть
Russian Borscht Vegan Russian Borscht Vegan
от : Temple Food
 Though Borscht is originally from Ukraine...it is the most popular Soup in Russia..."The Russian Classic Borscht"... Cooked with ...  | Смотреть
Cabbage Borscht // Komst Borscht // Cook and Clean Cabbage Borscht // Komst Borscht // Cook and Clean
от : Lydia's Plate
 A cabbage soup that warms you up. Perfect as the weather starts cooling off and chilling your insides. Komst Borscht 1 pkg farmer ...  | Смотреть
Mushroom Spread a.k.a. Duxelles Mushroom Spread a.k.a. Duxelles
от : Helen Rennie
 Mushroom Spread a.k.a. Duxelles for Mushroom Toast and Beyond! For the Onions / Shallots: 1 yellow onion or 2 large shallots, ...Субтитры  | Смотреть