Speaking of Borscht

[Guest guest]

, Alyssa Fritts

<ellesivia> wrote:

> Does anyone have a really good Borcht recipe [....]

 

Not yet, but if you find one, let me know.

 

My boyfriend's mother makes wonderful borscht, but hers isn't

vegetarian (meat stock) and she doesn't use a crockpot. However, it

seems to me that borscht should be relatively easy to adapt to both.

 

My first attempt at winging it with making vegetarian crockpot

borscht came out only so-so. I like to cook things all day in my

crockpot while I'm at work, so I put the vegetables in the crockpot

in the morning.....

 

And when I got home in the evening, the beets had lost all their

wonderful red color! The soup was sort of carroty colored. (I did

eat it.)

 

I haven't tried making borscht again, but if I do, I'll be cooking

the other root vegetables all day in the crockpot (in vegetable

broth) and then I'm going to try adding pureed canned beets (and

adjusting the tartness with lemon juice rather than vinegar) after I

get home in the evening.

 

j.

[Guest guest]

I saw a recipe once that said to put 2/3 of the beets in with everything else,

then the rest in 10 minutes before serving.....maybe that would help?

 

~ Alyssa ~

 

 

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[Guest guest]

I would think so.

It wouldn't take all that many beets to dye the soup red.....

 

, Alyssa Fritts

<ellesivia> wrote:

> I saw a recipe once that said to put 2/3 of the beets in with

everything else, then the rest in 10 minutes before serving.....maybe

that would help?

>

> ~ Alyssa ~