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 | #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 : @berniekida6715 |
 | My family comes from southeastern Poland near the Ukrainian border. Borscht as an appetizer before the main meal was always welcome before dinner during the humid summer months in upstate New York (Rochester ish). Some cool borscht before the heavy protein part of the meal to get the body ready for the protein part of the meal. Комментарий от : @user-ui1ts4oh6r |
 | you have no idea what you are talking about. first of all its "BORSHCH" without "T". Second is beets is exactly what makes it borshch it is the key element. Borshch IS UKRAINIAN. soviet never had anything they just steal and copy (poorly). shame Комментарий от : @OneBadCitizen |
 | Borscht without beets is called Schi, please don't confuse people here. Browning bones is a bit strange for Russians, but ok. Making broth for 7 hours is something insane. Nobody makes it here this way. 2,5 hrs maximum and there we go. Pommegranade syrup...thank God we never had Inquisition in Russia. Otherwise this video would be the last one in her life. Beer in broth...come on... It must be in you when cooking, not inside the pan. Baked bacon inside?! I'm close to get heart attack writing these words after watching this video. This is Russian cuisine! Don't mix it with Turkish and American ones! Комментарий от : @dmitrykraytor5549 |
 | Ukranian! Комментарий от : @TheJorif |
 | Thank you very much for this recipe! I made something similar (as similar as possible) and the results were excellent. Totally worth 3 days working on it. 🥳 Never had these many layers of flavor on a single dish before!! Комментарий от : @TheSimArchitect |
 | Im from Taiwan and my chinese babushka makes it different than my friends grandmas. everyone has a different recipie. i have my own recipie that is ox tail base and big cuts of veggies. Комментарий от : @disturbeddude123 |
 | Crazy! This is a la royal already. Personally, I always preferred to add a small amount of kidney beans. But to me, beetroot kvas is a must. Комментарий от : @dmitrylesnevsky4037 |
 | I’m making mine with dry mushrooms instead of meat, since my brother is vegetarian, and the sweetness of the browned carrots and onions help a LOT with the flavour. Thank you very much!! Дякую :] Комментарий от : @grapes4832 |
 | You made it Simple and perfect .spasiba Комментарий от : @thousandoaks.2080 |
 | З яких це пір борщ став російським? Очумела, что-лі, балда Івановна? Комментарий от : @irynahaugo |
 | Dont discard the fat! Yummy beef tallow! Use like ghee or butter or oil for other doshws Комментарий от : @manehbag732 |
 | history of borshch - www.youtube.com/watch?v=4DPu-Ve_luU Комментарий от : @brentanoschool |
 | What a sweetheart ❤ Комментарий от : @yurib7067 |
 | Beef is too expensive where I live, I'm going to try making it without and just using beef broth, I don't know if it will taste the same but I will let you all know. Комментарий от : @LuLzHQ |
 | Cook carrots, pinch of salt, barely stir as u want em caramelised Do the same with onions but lower heat, add 2 garlic cloves Add all the veg back into same pot Комментарий от : @amelia-jd3vy |
 | The caramelized carrots are so good I ate a third of them on their own! :o I didn't even know carrots could be that good. Комментарий от : @itsshrimpinabag9544 |
| There is almost nothing that tastes quite this rich and good, from first bite till aftertaste! Thank you for sharing this. I have poured over this video so many times. Комментарий от : @itsshrimpinabag9544 |
 | "russian" borsch - its like a fairy tale, NEVER existed in real. only Ukrainian tradition really exists, unesco heritage is proof of that Комментарий от : @user-cm2os1kt1p |
 | This is not a russian soup. You would be grateful for yourself if back then you were more specific and called it Ukrainian. Комментарий от : @ditarnavska9542 |
 | Dear Helen, I observe that you add pommegrenade melasses to some of your dishes. I am intrigued! Alas, it is hard to find over here. Perhaps I could use Azerbaijani pommegrenade Narsharab souce instead? Is it similar? What do you think? Thanks! Комментарий от : @peteriscelotajs5181 |
 | Amazing 👌 Комментарий от : @artytheterrible7287 |
 | Its Ukrainian dish Комментарий от : @dukenukem8381 |
 | Could you use a pressure cooker to shorten the cooking time? Комментарий от : @mariaconsuelothomen |
 | Doesn't borscht usually have a sour component? My husband is Romanian and their borscht has a sourness to it Комментарий от : @reesiezanga5232 |
 | I too think that beets are no more than just a coloring agent.....its the potatoes, its the carrots, cabbage, dill, etc.... Комментарий от : @leelaural |
 | Just made this for NYE and it's so tasty! I made it a day before and when I reheated it it, it seems like the potatoes basically dissolved into the soup. Is this supposed to happen, or is this a sign that the potatoes were cut too small or were overcooked? Комментарий от : @jacobfiksel3600 |
 | My next door neighbors when I was growing up were from The Ukraine. Dina, (the mom) offered to babysit me after school because I went to school with her daughter. We would eat borscht, an omelet and sardines on toast everyday after school and I became a huge fan of borscht because of that. I even loved the sardines on toast because the kind they got was an Eastern European brand and they were really good. I learned how to make borscht afterwards so I could have it when I moved away from home. Комментарий от : @Horticarter41 |
 | its a very unusual way to make soup-i can only assume she didnt grow up with a traditional oven in russia, hense using the oven for things that dont need one Комментарий от : @keithfedoruk6708 |
 | Wow. That was a lot of talking…. Find another U-Tube borsht recipe – it really doesn’t have to be this complicated to be delicious. This hostess just likes the sound of her own voice. Комментарий от : @Gun665 |
 | Thank you! Made this for my mom and brother and it was a massive hit!!!! I did use the short ribs as the beef base- Also used some beef bacon rather than pork bacon with the garnish Thank you!! Комментарий от : @joshuarosenblatt |
 | This is the best borscht recipe I've seen Комментарий от : @fredalwatkins4506 |
 | I made pork borscht it tasted incredible 🤗but the color didn't stay bright 🥺 Комментарий от : @emsdiy6857 |
 | Mmm 🥣 ! Комментарий от : @swervin_side2side600 |
 | started a few days ago and am going to have this tonight! the house smells amazing. I hope this freezes well because I made about 6 quarts! thank you! Комментарий от : @Hoakaloa |
 | I run out of water at times, so I substitute it with vodka. Feels more authentic, just be mindful of the vapors! I’m curious to try it with ox tail! Комментарий от : @kojiallday |
| I tried to braise my bones like you said but they spit so much fat that I almost lit my oven on fire. Was it because my broiler was too hot? Or maybe because the marrow of my bones is facing upward? Комментарий от : @itsshrimpinabag9544 |
 | I have a 1st generation Russian-American friend I met, named Igor, when I worked at an auto shop. His parents were, of course, from the old country. They made me and my niece some great borsch when we came by for Igor’s daughter’s first birthday. I made this the other day and it was incredible! Half of me wants to share it with Igor’s parents but the other half reminds me that I’m Puerto Rican! Комментарий от : @wheelman1324 |
 | my goodness! i didn't know borscht was so time consuming! ramen is the same with time! Комментарий от : @3riccar10 |
 | Hello! Great borscht recipe! I will definitely make it this way! 👍 I am Ukrainian and I have my own recipe for Ukrainian borscht. Please rate and if possible, comment 😊 Thank you in advance! youtu.be/NGs-hNZPRVc Комментарий от : @chiefua8706 |
 | We Russian Americans for 30 years cook Russian borsh very frequently. Your ideas are great to improve it. Комментарий от : @mishaknopkin2199 |
 | Helen, why the "t" ? Комментарий от : @jimmib6143 |
 | Oh wow! I am so going to give this a try :) Комментарий от : @heathertremblay2863 |
 | i want this women to be my mom Комментарий от : @KeithMakank3 |
 | Ukraine borscht only....... Комментарий от : @stevendaniel8126 |
 | I love her! Don't think she will be excommunicated! I did see a version of spring borsht with sorrel. You taught me about the sofrito method as nd my Byelorussian father added dried coriander seeds from his garden, pounded in mortal and pestle. He tempered the sour cream by stirring in broth. I will try your version when it's not 97 degrees! Комментарий от : @sharitaranovich2924 |
 | I have never had borscht My father in law brought over some whole beets the other day. I saw your vid and had all the ingredients on hand. I must say I love borscht! LOVE IT! The 2 modifications I did to this recipe were Instead of cabbage I use homemade purple sauerkraut and boxed beef broth. Holy snikies this is freaking good. Комментарий от : @jasonnabors5045 |
 | So thoroughly well explained ! Going to make it. Love all the detailed care you have put into this recipe ! Комментарий от : @suratiivey9142 |
 | I was shocked (SHOCKED, I say!) to find out that you were Russian! I always sort of unthinkingly and uncaringly assumed you were from Spain or Portugal. Your English is exquisite and your accent sounds like you grew up speaking one of the Romance languages. A Russian accent is sooo distinct, but it's simply not there when you speak. With that unnecessary introduction out of the way, thanks for the lovely channel! Комментарий от : @ndzapruder |
 | This is higher level… your skills are exceptional. Комментарий от : @louisfriend7388 |
 | You are talking toooo much. Комментарий от : @maricazizak5039 |
 | Is Russian food not seasoned with pepper, or was it on the other hand thougth so obvious as to not need mentioning? If the acidity comes from the tomatoes, how do you balance the salt and acidity in the final dish? Комментарий от : @stormshaman |
 | Wow. I never thought of borscht as appetizing, but this looks to die for. Yum! I bet it would be good with chili peppers. Комментарий от : @lisarochwarg4707 |
 | Would it make sense so substitute Kvass for the beer? Комментарий от : @classicallpvault8251 |
 | Borscht is beet soup. That is the definition of Borscht. Beets ARE the key ingredient. Комментарий от : @mikel4510 |
 | I don’t want to be presumptuous by adding to your recipe which is excellent but my Ukrainian grandma added a combination of honey & lemon to taste. I used pomegranate syrup but it didn’t taste just right until I added this today. Loved your recipe but took a long time to prepare. I browned the beef and then let it cook over night in slow cooker. No doubt slow food is so much better than fast food. It was worth the effort. Комментарий от : @louisegordon5169 |
 | I loveeeee borscht! My Russian friend made her borscht with chicken and she sweetened it with honey, but beef borscht is wonderful too! I may have to try this one too! Комментарий от : @Harrell9945 |
 | This video has done a lot of good for the borscht I'm about to make. Комментарий от : @RegsaGC |
 | This concept of borscht without beets confuses and infuriate us! Комментарий от : @RonJohn63 |
 | I love beets and I have always wanted to make this!! cant wait to try this. Thank you! Комментарий от : @scruffy281 |
 | I would love to hear your opinion on polish borsch made with lactofermented beets. Комментарий от : @jamrozikkuba |
 | Made your recipe, Fabulous. Thank You Комментарий от : @theodoretschannen6794 |
 | Please do a beef stroganoff recipe Helen. Yours is guaranteed to be the best. Комментарий от : @SimonSverige |
 | This is a lot, and I do mean a lot, more complex than it needs to be. I make an amazingly tasty borscht without all this crazy stuff. Комментарий от : @gregmerckx8557 |
 | I love your content and think that you're underrated, but like all my other favourite channels, you surprise me by heating aluminum foil! I mean, I get scared even watching it! Also, I feel so bad wgen you degrease your stock. Комментарий от : @eastlover4559 |
 | Ok ok. I’ve been watching your content for a few weeks now. You may possibly not be an aunt. But watching these feels like standing at a kitchen island while your aunt explains how to make stuff it’s so relaxed and funny and great information!!! Комментарий от : @Killerkey1863 |
 | GREAT borscht 🤗, it is a whole mouth watering meal. Комментарий от : @lubasulpovar5081 |
 | This chef can injure your taste buds. All borscht can do this. Long live borscht Комментарий от : @seafront1 |
 | What type of oil? Комментарий от : @janieloujohnson4015 |
 | Beer into the pot? It does add flavor, but I am almost 100% positive that no Russian or Urkainian cook has ever done that. That's grounds for imprisonment :) Aside from that I do it almost the exact same way, with the only exception being -- I add the grated beets into the skillet with the carrots and onions to fry them a little as well. Adds some more sweerness. Комментарий от : @dmitrynutels9340 |
 | I'm inspired by your method for making the broth and cooking the onions and carrots. I'll be trying this recipe this weekend. I wonder, though, do you ever add beet kvass? I thought maybe the pomegranate molasses was a substitute for kvass. Комментарий от : @michaeltres |
 | Borscht is my pinnacle of comfort food. I agree with the idea of making a food cult of it 💪🏼 Комментарий от : @celiahansen55 |
 | Isn't the shank meat really called Kalichol? Yours look like it only cut crosswise with a shin bone. Комментарий от : @friedakroynik8901 |
 | I would like all Slavic people to put beef in their borscht and kick western asses that's the only reason USA is so strong because of beef. Комментарий от : @omega4chimp |
 | I absolutely adore you and your videos! You're explaining every little step with so much passion, so heart warming! Every of your dishes is such a taste adventure 😋 Комментарий от : @a.k.9946 |
 | Wow, your tutorial is very detailed, and actually I craved to this ❤ very Russian and I love Russia to be honest ❤ Комментарий от : @giyusann |
 | Interesting how there are so many version of this. I like that there is protein in this version - the beef. Комментарий от : @theduelist5706 |
 | 😍😛😍 What a woman!!! Комментарий от : @dennisschell5543 |
 | People remember borscht is Ukrainian authentic dish only, russia is completely different country Комментарий от : @gaks3016 |
 | It's "Borshch"... And it's not Russian... Комментарий от : @panterxbeats |
 | I made Beef Borscht for my family this weekend and they loved it, it's going to be made often this winter! Комментарий от : @deanjones924 |
 | You're a stunning beautiful woman Комментарий от : @anthonyarredondo1264 |
 | Все эти труды чтобы в конце все испортить, размешав сметану и превратить все в хрючево?) аж обидно стало, такой грамотный подход ко всему! Сметана должна быть очень холодной в очень горячем борще, и ее надо брать по чуть-чуть с каждой ложкой! Комментарий от : @pashastar5831 |
 | Made this recipe with canned sofrito, diced carrots, no cabbage, and parsnip/broccoli stalk puree to increase ahelf life- so freaking good!!! I also added the beet tops for some leafyness! Thanks for the incredible recipe!!! Комментарий от : @peter-subramanian |
 | интернациональный борщ? надо бы попробовать... xD So many cooking techniques covered too, with examples no less... not just a borscht recipe, but a mini course on cooking? Комментарий от : @lemonZzzzs |
 | #realcomment I am making this right now :) I was wondering, why don't we use the sofrito as the base of the soup? add the warm broth to it and then add the potatoes, carrots, etc? I think that would give more flavor to the potatoes and cabbage to cook them with the tomatoes and beets, no? Комментарий от : @alexstrasza4938 |
 | Yes, for the huge category of soups. I offered a friend some of my beef and sweet and sour red cabbage borscht. She was horrified. She was expecting a cold beet soup. She was having none of my attempts to widen her horizons. Last time I offered her any of my bounty. /;) Комментарий от : @cozyvamp |
 | I'm late to this party, but what wasc the name of that Belgian beer? I'm not a beer drinker so I don't know the various types and what to expect of them. Wikipedia has a page on Belgian beer but it's too informative--I really just want to know what kind to use in this dish and Carbonnade Flamande. Thanks. Комментарий от : @rootlesscosmopolite |
 | My goodness, that's a good looking borscht! 😋 When I make beef stock I always save the fat and clarify it to turn it into tallow. It freezes well and is great for making Yorkshire pudding 😁 Комментарий от : @rodmckenzie9089 |
 | 👍 Danke fürs Hochladen! 👍 Thanks for uploading! 👍 Very good and beautiful, thank you! 👍 Sehr gut und schön, danke! Комментарий от : @nosaltiesandrooshere7488 |
 | As a Russian language student from when the CCCP was real, and a lover of the Russian culture, and having had borscht made by one of my Russian friends, I look forward to trying this recipe. And of course, I truly love your accent! Keep up the great work! Комментарий от : @clinthall5906 |
 | Wow the color on that is fantastic! I dont think red when i think beef borcht but that is so pretty! Комментарий от : @URailroadZombie |
 | FYI Aluminium foil is okay col but when heated it makes gases that are toxic! It's best not to cook with it! Комментарий от : @contactlynda |
 | The words "Russian" and "borscht" don't mix. There's only one borscht: Ukrainian. And judging from your description, you have no first clue as to how to cook it properly. Stick to shchi. Комментарий от : @sashole1 |
 | Seems sad to me, to throw away all that beautiful tallow but brown the veggies in cheap seed oils. Комментарий от : @manonvernon8646 |
 | I am from Poland. We love borsh. I also add a little vinegar to taste. We call it ukrainian borsh when it has got vegetables inside. Sorry🤫 Комментарий от : @joannaniemiec9432 |
 | I LOVE it. Thank you Комментарий от : @rickwiedman4836 |
 | I made this to the letter and couldn't get that wonderful unified colour through the soup. Potentially because I was using non-stick cookware, or my pans were too small for the amount of sofrito to properly brown. Next time I'll have to try smaller batches. It was as delicious as you promised though! And restorative. I felt better two hours after eating this soup than I had all winter long. It is definitely going be a favourite recipe for the cold months. I hadn't tried making beef stock from scratch before either. It was so wonderfully gelatinous and flavourful, I'll never be satisfied with cartons of pantry stock again. Thank you very much for the learning experience and putting weights along side your volume measures . -With love, from Australia Комментарий от : @BETAmosquito |
 | Looks delicious! But the two items that you discarded are fantastic together, waste not want not 😊 Комментарий от : @ferko6 |
 | Made it, just wonderful and will make again thank you Комментарий от : @MM-bs3wb |
