Spicing up bland Russian food....

[Ste]

Me and the current Mrs Ste are both avid borscht makers, and now she's got 'spiced-up' rising up the curry league to quite a high level we fancy adding a bit of bite to borscht....

I think just chucking a few chillies in might ruin it, and kill the flavour of the beetroots, so I'm thinking maybe a bit of ginger, capsicum, cumin or garlic (for me, Nadia hates garlic).

Ideas?

[msmoby]

Me and the current Mrs Ste are both avid borscht makers, and now she's got 'spiced-up' rising up the curry league to quite a high level we fancy adding a bit of bite to borscht....

I think just chucking a few chillies in might ruin it, and kill the flavour of the beetroots, so I'm thinking maybe a bit of ginger, capsicum, cumin or garlic (for me, Nadia hates garlic).

Ideas?

1/ Fixed the title - as Borsch is surely Ukrainian in origin?

2/ Like your idea  - can Nadia tell there's Garlic in stuff - even when it's cooked with spices ?

My 'ol Man hated Garlic - but could never tell I'd added it to food

Many Russians add to much salt to their cooking

What about a Kharchu Soup recipe ? If seeking spicier?

http://natashaskitchen.com/2016/03/29/beef-soup-kharcho/

This GEORGIAN - not Ukrainian;)



 

[Dogsoldier]

Me and the current Mrs Ste are both avid borscht makers, and now she's got 'spiced-up' rising up the curry league to quite a high level we fancy adding a bit of bite to borscht....

I think just chucking a few chillies in might ruin it, and kill the flavour of the beetroots, so I'm thinking maybe a bit of ginger, capsicum, cumin or garlic (for me, Nadia hates garlic).

Ideas?

Just add some hot pepper sauce ala Tabasco or similar to the finished product to taste  rather than the stuff you've mentioned.

[Ste]

Me and the current Mrs Ste are both avid borscht makers, and now she's got 'spiced-up' rising up the curry league to quite a high level we fancy adding a bit of bite to borscht....

I think just chucking a few chillies in might ruin it, and kill the flavour of the beetroots, so I'm thinking maybe a bit of ginger, capsicum, cumin or garlic (for me, Nadia hates garlic).

Ideas?

Just add some hot pepper sauce ala Tabasco or similar to the finished product to taste  rather than the stuff you've mentioned.

Will try, I got original Tabasco and a new extra Hot!

Last time MIL came I made my famous chilli but went a bit mad with the Scotch Bonnet and nearly killed her......

Was a bit like this, Denmarks Chilli Claus with Bubber, some sort of Danish John Noakes, famous for accepting dares like Go With Noakes...

[Dogsoldier]

Me and the current Mrs Ste are both avid borscht makers, and now she's got 'spiced-up' rising up the curry league to quite a high level we fancy adding a bit of bite to borscht....

I think just chucking a few chillies in might ruin it, and kill the flavour of the beetroots, so I'm thinking maybe a bit of ginger, capsicum, cumin or garlic (for me, Nadia hates garlic).

Ideas?

Just add some hot pepper sauce ala Tabasco or similar to the finished product to taste  rather than the stuff you've mentioned.

Will try, I got original Tabasco and a new extra Hot!

Last time MIL came I made my famous chilli but went a bit mad with the Scotch Bonnet and nearly killed her......

Was a bit like this, Denmarks Chilli Claus with Bubber, some sort of Danish John Noakes, famous for accepting dares like Go With Noakes...

Seen this clip before. Foolish, if you ask me......
Coming back you our question, what about that hot mustard eaten with Salo? That could spice up your borchst.

[andrewfi]

Dunno if this is relevant to your situation Ste, but have you noticed how it is that 'hot' sauces vary in heat from country to country?

In Finland and Estonia most hot sauces seem MUCH weaker in taste than their British counterparts. But then for an Estonian or Finn a decent curry sauce has about the same kind of flavour as a nice English custard or gravy.

[Ste]

Yeah in Ireland the strongest Indian curry was totally weak! The mustard in Denmark has no bite at all either. Back in Yorkshire for a bit now enjoying lovely Baltis and Bhunas, heavenly!

[andrewfi]

Yeah in Ireland the strongest Indian curry was totally weak! The mustard in Denmark has no bite at all either. Back in Yorkshire for a bit now enjoying lovely Baltis and Bhunas, heavenly!

Nothing like traditional English fayre!

[Dogsoldier]

Yeah in Ireland the strongest Indian curry was totally weak! The mustard in Denmark has no bite at all either. Back in Yorkshire for a bit now enjoying lovely Baltis and Bhunas, heavenly!

Sounds revolting. I prefer a somewhat more authentic taste. 

[Manny]

Yeah in Ireland the strongest Indian curry was totally weak! The mustard in Denmark has no bite at all either. Back in Yorkshire for a bit now enjoying lovely Baltis and Bhunas, heavenly!

Sounds revolting. I prefer a somewhat more authentic taste. 

Balti is English I recall. 

I also take my own chilli sauce to Russia when I go. And use either chilli sauce or chillies to liven up any drab Russian food I encounter.

[Markje]

1/ Fixed the title - as Borsch is surely Ukrainian in origin?

Borsch is of many cultures. I wouldn't claim myself English now, because I am of english origin centuries ago?

Your anti-Russian is showing again.

[Contrarian]

1/ Fixed the title - as Borsch is surely Ukrainian in origin?

Borsch is of many cultures. I wouldn't claim myself English now, because I am of english origin centuries ago?

Your anti-Russian is showing again.

Moby dick, the insufferable troll. 

[rosco]

1/ Fixed the title - as Borsch is surely Ukrainian in origin?

Borsch is of many cultures. I wouldn't claim myself English now, because I am of english origin centuries ago?

Your anti-Russian is showing again.

I personally think this plonker should be thrown off the site because he is absolutely a troll. I originally assumed his opinion was the polar opposite of everyone he conversed with and he was just one of these awkward idiots who blissfully walks against the flow of life.

Sadly he admitted a few days back that this place is for enjoyment and its clear he drags people into arguments and wastes posters time. Nobody forces us to answer him but it doesn't seem right letting a looney loose to type lies and propaganda unchallenged.

Throwing him out would also allow him to think he's been censored for disagreeing with Manny but we all know what a troll Moby is. 

 

[msmoby]

I personally think this plonker should be thrown off the site because he is absolutely a troll. I originally assumed his opinion was the polar opposite of everyone he conversed with and he was just one of these awkward idiots who blissfully walks against the flow of life.

Sadly he admitted a few days back that this place is for enjoyment and its clear he drags people into arguments and wastes posters time. Nobody forces us to answer him but it doesn't seem right letting a looney loose to type lies and propaganda unchallenged.

Throwing him out would also allow him to think he's been censored for disagreeing with Manny but we all know what a troll Moby is. 

Rosco, are you still hoping your version of our one-time phone call will go 'unanswered'

Now you are quoting me out of context - as a basis for my removal ?

I believe you'll find that 'moderating' me works better than having me join and post as I please 







 

[2tallbill]

My wife is a pretty good cook, but she makes a couple of things that
are similar to eating dried yard clippings.

Bland tasteless chicken soup:I add garlic, white pepper (not too much)
and a 1/4 cup of vinegar. Then drop and egg or two in it and stir it around and
add soy sauce to taste. Now I have Chinese hot and sour soup. 

Bland tasteless rice: I throw it in a pan with oil and fry it. I add onions,
vegetables, meat and some soy sauce. I make a hole in the center and fry an
egg and then mix it together. Now I have tasty Chinese fried rice.

[Dogsoldier]

My wife is a pretty good cook, but she makes a couple of things that
are similar to eating dried yard clippings.

Bland tasteless chicken soup:I add garlic, white pepper (not too much)
and a 1/4 cup of vinegar. Then drop and egg or two in it and stir it around and
add soy sauce to taste. Now I have Chinese hot and sour soup. 

Bland tasteless rice: I throw it in a pan with oil and fry it. I add onions,
vegetables, meat and some soy sauce. I make a hole in the center and fry an
egg and then mix it together. Now I have tasty Chinese fried rice.

Why not just teach her the above? Problem solved.

[Manny]

My wife is a pretty good cook, but she makes a couple of things that
are similar to eating dried yard clippings.

Bland tasteless chicken soup:I add garlic, white pepper (not too much)
and a 1/4 cup of vinegar. Then drop and egg or two in it and stir it around and
add soy sauce to taste. Now I have Chinese hot and sour soup. 

Bland tasteless rice: I throw it in a pan with oil and fry it. I add onions,
vegetables, meat and some soy sauce. I make a hole in the center and fry an
egg and then mix it together. Now I have tasty Chinese fried rice.

Why not just teach her the above? Problem solved.

Indeed. Like most FSU women, my wife used to cook a lot of interesting stuff - quite well - that was maybe a little too dreary for the Brit palate. I always liked garlic and beetroot so I was on a starter for ten. Now she has discovered spices, sauces and seasonings, she can knock out a very respectable Jalfrezi. But the Chinese food and fried rice is still left to me. Despite the fact she has been to China with me, me having been more often, makes me "know more" so Chinese cooking is left to me. Cop out if you ask me........

Seriously though, Russians dont do spices so much. It's all dreary buckwheat and 365 things to do with a white cabbage, a gallon of mayonnaise and a long-deceased herring. In culinary terms too, marriage is a journey.

A decade married, and wifey is all over the soy sauce, chillies, and any and every spice you can think of. She will now eat curry, and English breakfast (if i made it and it's organic) and has even nailed Roti (with Duchy organic brown flour).

[Dogsoldier]

My wife is a pretty good cook, but she makes a couple of things that
are similar to eating dried yard clippings.

Bland tasteless chicken soup:I add garlic, white pepper (not too much)
and a 1/4 cup of vinegar. Then drop and egg or two in it and stir it around and
add soy sauce to taste. Now I have Chinese hot and sour soup. 

Bland tasteless rice: I throw it in a pan with oil and fry it. I add onions,
vegetables, meat and some soy sauce. I make a hole in the center and fry an
egg and then mix it together. Now I have tasty Chinese fried rice.

Why not just teach her the above? Problem solved.

Indeed. Like most FSU women, my wife used to cook a lot of interesting stuff - quite well - that was maybe a little too dreary for the Brit palate. I always liked garlic and beetroot so I was on a starter for ten. Now she has discovered spices, sauces and seasonings, she can knock out a very respectable Jalfrezi. But the Chinese food and fried rice is still left to me. Despite the fact she has been to China with me, me having been more often, makes me "know more" so Chinese cooking is left to me. Cop out if you ask me........

Seriously though, Russians dont do spices so much. It's all dreary buckwheat and 365 things to do with a white cabbage, a gallon of mayonnaise and a long-deceased herring. In culinary terms too, marriage is a journey.

A decade married, and wifey is all over the soy sauce, chillies, and any and every spice you can think of. She will now eat curry, and English breakfast (if i made it and it's organic) and has even nailed Roti (with Duchy organic brown flour).

Dishing out a Roti  now that is quite an achievement.
Wifey has started experimenting too and can knock out a respectable Palak Paneer and Dal.
She was exposed to Indian food on our honeymoon in the Andaman Islands. Has loved it since and her tolerance to the heat (in culinery terms) has risen with time.
Just as well, seeing as we will be moving to those exotic climes soon.

[Gipsy]

The history of Borsch is interesting.

The origins of Borsch stem much further back than the beginning of Ukraine as a country.

Ukraine has the pleasure of being the first country to add beetroot to the recipe.

I much prefer borsch without beetroot, known as "White borsch".

Whichever version one prefers, all are rather bland, so I normally add ginger, which helps the taste IMO..

Not being from a family liking "Hot", "Garlicy" or very "Spicy" food (Which my stomach reacts against, and wifey just does not like), I find the adding ginger appeases my taste buds for such a normally bland food.

[Gipsy]

1/ Fixed the title - as Borsch is surely Ukrainian in origin?

Borsch is of many cultures. I wouldn't claim myself English now, because I am of english origin centuries ago?

Your anti-Russian is showing again.

I personally think this plonker should be thrown off the site because he is absolutely a troll. I originally assumed his opinion was the polar opposite of everyone he conversed with and he was just one of these awkward idiots who blissfully walks against the flow of life.

Sadly he admitted a few days back that this place is for enjoyment and its clear he drags people into arguments and wastes posters time. Nobody forces us to answer him but it doesn't seem right letting a looney loose to type lies and propaganda unchallenged.

Throwing him out would also allow him to think he's been censored for disagreeing with Manny but we all know what a troll Moby is. 

 

Seconded.. 

[msmoby]

The history of Borsch is interesting.

The origins of Borsch stem much further back than the beginning of Ukraine as a country.

Ukraine has the pleasure of being the first country to add beetroot to the recipe.

I much prefer borsch without beetroot, known as "White borsch".

Whichever version one prefers, all are rather bland, so I normally add ginger, which helps the taste IMO..

Not being from a family liking "Hot", "Garlicy" or very "Spicy" food (Which my stomach reacts against, and wifey just does not like), I find the adding ginger appeases my taste buds for such a normally bland food.
[/quote]

From a Ukrainian:

''Ukrainians did put hot peppers in their borscht.  There is one small red pepper that is very hot.   They might dip it in borscht (too potent to include it).


Beets were unknown in Russia until the mid 19th century.  So nope, borscht did not originate in Russia."

Gypo: I suspect you need me 'gone' as I 'know nothing' about Russian Trains ?

[2tallbill]

Why not just teach her the above? Problem solved.

Because she likes bland tasteless soup and rice, so occasionally she cooks it.

[2tallbill]

It's all dreary buckwheat and 365 things to do with a white cabbage, a gallon of mayonnaise and a long-deceased herring. In culinary terms too, marriage is a journey.

       

[Ste]

It's all dreary buckwheat and 365 things to do with a white cabbage, a gallon of mayonnaise and a long-deceased herring. In culinary terms too, marriage is a journey.

       

Never ever try the Swedish delicacy Surströmming, most of the EU has banned it in enclosed spaces, it smells so bad.

It's basically rotting herring in a tin. I've seen the tins, they're bloated cos of the putrid gasses. The Danes are not daft enough to open them to try though flatmate was warned me never to even think about trying it.

[Dogsoldier]

Why not just teach her the above? Problem solved.

Because she likes bland tasteless soup and rice, so occasionally she cooks it.

You misunderstood. Teach her to cook it for you.