Check out the recipe: www.allrecipes.com/Recipe/229451/Beef-and-Beet-Borscht/
@ilian0002
12 жыл бұрын
First thoughts when i see thumbnail : "So chef John finally decided to make soup entirely of cayenne"
@FaeSparrow
2 жыл бұрын
I'm laughing at how this comment is still perfectly relevant after 9 years. Never change, Chef John!
@chileloco26
2 жыл бұрын
@@FaeSparrow after 10 years!!!
@mrcmoes
21 күн бұрын
@@chileloco26after 11 years!
@harnick77
9 жыл бұрын
I'm Ukrainian, lived all my life in Ukraine. We also add potatoes and white beans (cook with meat or add cooked ones). And garlic is a must for me, add it into the soup and turn off the heat close the lid. If you add some tomatoes and pepper it laso tastes great, espesially if making the vegetarian version of borshch.
@dwaynewladyka577
8 жыл бұрын
My late, paternal half Polish/half Ukrainian immigrant grandmother put corn in her borscht. Borscht is my favourite soup.
@ryan-smolen
8 жыл бұрын
почему бы не добавить Белые бобы ? я не вижу никаких проблем . Прекратите вести себя как тролль .
@ivanssamoilenko1517
8 жыл бұрын
Думаю, имелась ввиду именно белая фасоль. Моя бабка (родом со Шполы) тоже фасоль в борщ клала.
@beataylor52
6 жыл бұрын
I use tomato paste, and yes, potatoes.
@chotco6808
3 жыл бұрын
@Askerovv bcz Borshch has never been anything else, but Ukrainian
@Bobbygn
8 жыл бұрын
Just a hint. Instead of vinegar if you have an open jar of dill pickles use some of the dill pickle brine. Just a hint. Works nice and adds the touch of dill flavor.
@GregSzarama
8 жыл бұрын
Thanks, that's a good idea.
@konalily
8 жыл бұрын
Oh, thanks. What a great idea!!! I'm salivating :(
@lindawilks6798
7 жыл бұрын
Bobby Green I've also..in a pinch used some lemon juice..when my vinegar was empty.. It worked fine.. But, back to white vinegar, Again😘😔
@Your.Uncle.AngMoh
6 жыл бұрын
Or replace some of the cabbage with sauerkraut.
@heilhonkler6981
5 жыл бұрын
One of my customers who is from Russia suggested this to me as well, to deglaze and add at the end.
@r3425
12 жыл бұрын
Hi all, I am from Poland and we call it Barszcz here (pronounced like Borscht). It is really a quite amazing and delicous soup. I like to put garlic in it, like 5-6 cloves per 2 punds of beets. And Chef John, thx for many amazing recipes. I tried several so far and I am very impressed how tasty and easy they are! Good job!!
@Basia57
8 жыл бұрын
I managed to get some oxtail today, and combined with the beetroot I have grown on my allotment, I am , at last, going to be able to re-create my mothers Borscht! Thank you, Food Wishes!! My partner has never had the luxury of trying this delicious soup, so he is in for a treat!
@beataylor52
6 жыл бұрын
Well, regarding this recipe, Chef John, I agree with you about one thing: I don't normally care for beets, but borscht rocks. However, I have to say that my recipe, which I got many years ago from a student in my Spanish class who happened to be from the Ukraine, slays yours. And yes, if you consider chopping and shredding the meat, carrots, onions, cabbage, beats, POTATOES (not celery!) and onions for close to an hour an easy soup to make, well, more power to ya!
@tootsgrant3534
7 жыл бұрын
most of my enjoyment from watching these videos is that chef John always make two portions! love it !
@Nikolay061
9 жыл бұрын
Borsch originates from Ukraine but has local variants throughout all of Eastern Europe and Russia. I have eaten it in Latvia, Poland, Russia, and Ukraine and it is different every time. Sometimes it has meat, sometimes it has cabbage, sometimes it is served cold with salads, it all depends on the family traditions of the region. The only certainty is beetroot. This recipe includes all of the ingredients that you would expect to find generally speaking, and more importantly, is delicious!
@QuasarNogan
7 жыл бұрын
there was no ukraine when it was invented... so no it is not from Ukraine
@arthas640
7 жыл бұрын
Everyone knows that all of eastern Europe is Russia. Ukrainians are just fancy Russians
@davidcox3452
7 жыл бұрын
borders are irrelevant here my friend
@ChillDudelD
6 жыл бұрын
You mean it originates from Poland - not Ukraine but Galicia. Ukraine never existed as a country before the 19th century. Ukraina = U+kresu+krainy = U+krancu+krainy Korony Królestwa Polskiego, Rzeczypospolitej Obojga Narodów (Pol-Lit) Ukraine = At+the+borderland = At+the+end of the Crown of the Kingdom of Poland, Polish-Lithuanian Commonwealth kresy.pl/wp-content/uploads/2017/02/f9214109fc777bf96437d760637c571b..jpg
@ukrainianamerican79years72
5 жыл бұрын
Guys it originates in the current Ukraine arena, ok?
@basiann
12 жыл бұрын
Love how chef John brings his grandmas Polish cuisine in here!thanks for that!
@S0uLFiX
9 жыл бұрын
Looks like a borscht. But in Russia and Ukrain we cook it a bit other way. A borscht is a very very heavy soup for a cold winter days. So add potatos, and a meat or even a lard. And pls fry vegetables with tomato paste before adding them in to the soup.
@atriyakoller136
7 жыл бұрын
Yelis Chuk I'm Russian and in my family we never add tomato paste, but most people do :)
@mEDIUMGap
5 жыл бұрын
Yep! Zazharka is our everithing!
@jennifercassidy1361
4 жыл бұрын
@@atriyakoller136 This is Ukrainian dish. Who cares what you do in russia?
@atriyakoller136
4 жыл бұрын
@@jennifercassidy1361 Russian and Ukrainian cuisine have one thing in common - celery isn't an ingredient that is used often, in fact, it's almost never used, most certainly in borsch. Unless it's some novelty fusion kind of Ukrainian cuisine Edit: oh, sorry, I thought it was an answer to my comment about celery. I mean again, I'm just talking about varieties and options that are authentic to Slavic cuisines.
@Timenow1
4 жыл бұрын
Mmmmmmmm! I totally will follow your advice, Gracias for your advice
@theinkbrain
8 жыл бұрын
"Just put it in there I don't care if you don't like it" Lol! Lovely recipe and lovely attitude. Thanks.
@StanislavG.
7 жыл бұрын
Pro tip: Right after you turn off the heat add a little bit of beer (preferably a lager) to the pot, and let it stand covered for a few minutes. It'll give your borsh' an absolutely amazing aroma.
@SusanLynn656
5 жыл бұрын
Imagine this made with golden beets! It's gold Jerry! Gold!
@bestillandknowvd3716
4 жыл бұрын
A fellow Seinfeld fan!!
@jonathannagel7427
3 жыл бұрын
Haha, that’s not a bad idea to try! Remember the lesson from those episodes though, “soup isn’t a meal!” though that’s not true if you make a good borsch.
@2KGrind09
3 жыл бұрын
Cicely Tyson is fond of this dish, so I had to look it up after reading her book. I loved beets growing up and this is a good reason for me to eat them again. Thx
@dylanbrass8010
8 жыл бұрын
oh my gosh this looks so good, ive been offered this soup before but always passed on it. dont think i will now!
@etherdog
9 жыл бұрын
My wife is Russian and says there is no "t" in borsch. The Cyrillic is Борщ--borsch. She makes it about every week and goes heavy on the veg, even adding potatoes and it is a hearty stew more than a soup--and doesn't add vinegar. I am not saying this to imply authenticity of any recipe over another, because it has many peasant origins. Just a little "explainer". The OED and Encyclopaedia Britannica both prefer borsch--no t.
@aytanmammadli8085
9 жыл бұрын
Actually, your wife is right and she does it properly. This guy didn't cook proper borsh and there is no vinegar in borsh
@Tom-kx7tp
9 жыл бұрын
Aytan Mahmoud John G Although not necessary for red borsch, the vinegar is essential in making a clear-broth borsch. The vinegar stops the beets from giving out color. So, if you want a non-red borsch (tastes the same, looks different), just add some vinegar in the beginning and the beets won't color everything red.
@atriyakoller136
7 жыл бұрын
Aytan Mahmoud and also no celery. I'm Russian and I don't know many slavic recipes with it... it's not our style)
@bbbbbbbbbbbbbbbbbbbbbbbbbbbbb-
6 жыл бұрын
I love Ukrainian Borsch. I prefer it over the sour stuff, it's more beefy than sour. There was this guy who made it downtown, but then he went out of business and a Pizza Schmizza moved in. I was so disappointed, I didn't know where to go for my Borsch fix.
@yellowsubmarine6129
12 жыл бұрын
I can't tell you how much I love Borscht. Well, ok. I LOVE IT SO MUCH
@FoodTVwithLily
4 жыл бұрын
Borscht is my family's favorite soup! Everyone makes it differently but it is always delicious!
@Nzie
12 жыл бұрын
Lovely. I grew up with this - just vegetarian for Lent. The "you're the boss of your [food]" principle is in full play as well here because every family makes it a bit differently. Russians are all over that dill! And I love the sour cream. In the far east of Russia, some ladies insisted that what I'd had all over Moscow was in fact Ukrainian borscht because Russian borscht, like theirs, has beans! I have even heard of "white borscht" which is, of course, both tasty and ridiculous.
@marcusaureliusantoninus2597
7 жыл бұрын
As a Russian, I'm for pork in borsht, rather than beef. Pork ribs, to be precise, with some hearty chunks of meat left on them. Yummyyy... Also, 4 hours is a monstrous amount of time to boil a broth. As for pork ribs, 1.5 hours would be more than enough. Also, beetroot should have been baked first for about 40 minutes, to be absolutely traditional. If you just boil beetroot without baking and/or frying it first, it will get too firm and turn black. Then baked beetroot should be cut or grated into strips and fried together with sliced or grated carrots and diced onions in a deep skillet or a saute pan. Chopped or grated tomatoes should be added to the skilled once the onion chunks got golden and soft. If the tomatoes are not red enough, some tomato paste may be added to brighten up the colour.
@diogeneslantern18
6 жыл бұрын
Marcus Aurelius Antoninus you were a good emperor a are a good mentor my friend
@tabthecabbit3354
5 жыл бұрын
Do you also add potatoes in your borscht? (I'm asking out of curiousity, being as I have always wanted to make borscht.)
@user-xq8tj5ry4u
3 жыл бұрын
@@tabthecabbit3354 potatos are a 100% must have in borscht =)
@JetUzer
7 жыл бұрын
In Russia, we dont roast beef for borsch, but we frying all this vegetables, except cabbage and potatoes. Also we add tomato paste, sugar and vinegar or lemon juice for taste balance. And garlic, optional. After we pour borsch on plates, we add fresh greens - dill or parsley.
@Ed1H3r0
12 жыл бұрын
Borsh FTW. I'm from Eastern Europe and I never get tired of eating it.
@vladimir8365
2 жыл бұрын
Do more eastern European dishes recipes Great recipe
@ErlendWins
12 жыл бұрын
Borch is amazing. My dad is part russian and has made it a lot my whole life. Love it. And it gets even better the next days you eat it. After the first day - you should add some thick chopped sausages.
@piggypoo
9 жыл бұрын
"I actually enjoy beet stained fingers" rofl
@atriyakoller136
7 жыл бұрын
I'm Russian and I'm shocked by the celery in it. I've never seen borschtsch (I prefer the German way of writing 7 consonants to represent 1 sound) with celery in any cafe. I haven't eaten a lot of it in cafes, but if there were celery in it, I would've tasted it as I hate it deeply :D actually, I've never seen an authentic Russian dish with celery in it, it's a fairly uncommon ingredient here. There are some salads with it, but not many. and of course there MUST be potato in it. A very common ingredient is tomato paste, but my family has always done borschtsch without it. And also with no vinegar. By the way, the thicker the soup the better it is. but of course, if you like this version, you are the morzh* of your borschtsch there is also the cold variety called "svekolnik", but it's done a bit differently. * russian for "walrus", here just for the rhyme
@tyapka
12 жыл бұрын
I am russian, an I have my own way to cook borsch, but your recipe looks very nice, so I will give it a try!
@ceransx
12 жыл бұрын
Made this last night and it came out wonderfully. Thank you for the recipe!
@emilycarcamo9605
3 жыл бұрын
My Polish Babcia would use pickle juice instead of vinegar to sour the soup. And don't forget to serve it with a hard boiled egg.☺
@BarbecusBossTV
12 жыл бұрын
This is the best...from Armenia!
@RamJamSky
12 жыл бұрын
The purpose is to de-glaze the pan, look it up. If you have any decent pan, it won't warp, chef John knows what he's doing, generally you can just do as he says. The mirepoux he puts is supposed to sit for a long time, just like the beef. Time is sometimes a hidden flavor that you can't add as an ingredient, you just have to patient.
@saphyreXice
12 жыл бұрын
I'm glad you said you don't like beets because I don't either. But considering you don't like them but like the soup I'm going to have to try this. Love your videos Chef John :)
@FCTTFAF
11 жыл бұрын
I'm Russian with a Ukrainian family, this hits home, although that's not entirely how you make it, it still works.
@crazyfunguyphil7
12 жыл бұрын
This is the Swedish Chef's favorite dish.
@kotikatantan
12 жыл бұрын
in Russia it cooks realy different...not the same ingridients too...and in our family we have this in the fridge like every week =) nice to see somthing new =)
@basiann
12 жыл бұрын
@Clypsion, not sure.its eaten all over eastern europe.but chef John specifically mentioned his grandma in the video and she is Polish.
@DesertlizzyThe
12 жыл бұрын
I agree. The colors - I can taste it already!
@SDOtunes
12 жыл бұрын
That's exactely how my Russian grandma used to make Borscht. She died in April, I should probably make a really nice pot of Borscht myself and honor her memory by savouring every last drop of this awesome soup... with a dallop of sour cream, some toasted rye bread and a glass of really good vodka.
@marcusaureliusantoninus2597
7 жыл бұрын
Colour is crucial for a good borsht. Under no circumstances should it be pale, reddish or orangish. The perfect coulour would be that of a ruby porto, a mix of deep dark pink and scarlet. Too pink would indicate not enough tomatoes or poor quality pale ones, while too red would stand for overuse of tomato paste.
@TheFashionableGeek
12 жыл бұрын
As a Ukrainian who uses her family recipe a vegetarian borscht can be way better just add more veggies like mushrooms, potatoes, etc. We also cook the dill and than remove it when serving. Borscht is also always best one or even two days after its made. But that's just by two sense either way its crazy healthy soup.
@velvirek
12 жыл бұрын
In Poland we makes similar version of this soup but also very simple version with beets only, garlick and spices,best addition for pierogies or just as hot beverage in cold days, God i love this second version.
@reyesryanmjaube
12 жыл бұрын
finally. you've found the right way to position your cam while cutting.
@omarqasirov8754
3 жыл бұрын
Can't believe it took me this long to find this. Can't wait to try this myself.
@theEumenides
12 жыл бұрын
It improves the clarity of the stock.
@Wazgrel
12 жыл бұрын
I'm Russian, but I live and was born in Ukraine. And this version of borsch is sooo different from authentic one. Like celery doesn't belong there at all. We also add potatoes and some other ingridients. And cooking process is a little different... But still really nice take on borsch. ;)
@robertalexanderho5268
Жыл бұрын
Love this soup. It is the best!!!
@sib1981
12 жыл бұрын
love Borscht..my staple when visit Moscow :-) Thanks Chef!
@FerielSullivan
6 жыл бұрын
Borsh is my husband's favorite dish.
@ricardoperfetti
12 жыл бұрын
I get so happy when I see a new post of a FW video =D. Thanks you Chef John!
@totogirl0
12 жыл бұрын
Chef John is just too good.
@HyperSensitive88
12 жыл бұрын
Had this at dinner tonight. Cept my Chinese mother made the Chinese interpretation of this Russian soup. Ah the good ol' USSR and PRC relations...
@ukrainianZAIKA
12 жыл бұрын
Whenever I make borsch, I always sautee the veggies first. then pour the broth over and let it come to a boil. Thats how my mom and my grandma made it. Also we add potatoes and dill.Just a ukrainian version.
@akarpowicz
6 жыл бұрын
I like to serve borscht over a scoop of cooked barley. I toast the barley before cooking it. Lots of earthy flavors.
@ADrunkBassist
11 жыл бұрын
Hey pretty cool. You had this recipe online but I wasn't sure about the discarding the beef part. So I checked on KZitem and here you are haha. Thanks, I do want to try this recipe some time. I've never had borscht.
@olegk5885
12 жыл бұрын
I usually fry vegetables in the pan and then put them into the beef stock. Cabbage and potatoes goes at the end. Thanks for the recipe.
@TheDumbGorilla
12 жыл бұрын
Decided to make this next weekend :D Looks AMAZING
@ryanmiller7398
9 жыл бұрын
pretty soup! love your channel!
@madskillz808
12 жыл бұрын
very pretty. such a rich colour.
@CrazzyFrog99
12 жыл бұрын
'put it in, I DON'T CARE IF YOU DON'T LIKE IT!' lol chef John u made my day!
@crakahjak7
6 жыл бұрын
I first watched you make this on food.about.com or was it about.com/food back then? Idk but I'm glad I found your channel on KZitem. I watch your videos when I'm really hungry, upset, or just bored. Maybe I'll actually get the chance to make this soon.
@jimlovell6963
6 жыл бұрын
You really need to add some baby dill. I can't even begin to tell you how important that is. Fresh baby dill!!!
@alliehusky5138
6 жыл бұрын
Love your channel but please... no celery. Celery is not traditional in Russian food. I’m from Russia.. and grate the beets, it’s better, sauté tomato paste with grated beets. Beef needs to be cooked for only an hour by itself, then you can add cabbage, potatoes, and the rest. Good try though.
@xoxo3427
12 жыл бұрын
I NEVER use vinegar in my borscht and it turns out perfectly! The color is nice and beet red!! We also add potatoes! :)
@vitaliyzakharov6708
4 жыл бұрын
This is authentic as it really gets. Great recipe!
@stanislausklim7794
4 жыл бұрын
Other episodes:you are the of your . This episode:put it in, I don't care if you don't like it. 😆
@GoliathAngelus
12 жыл бұрын
True,,in Russia they make a different Borscht too : ) I have eaten the Ukraine version in Ukraine and in every restaurant they make a different Borscht. Some with out meat ,some with ,some even with chicken. I can t remember that the Ukraine version had potatos but it had vegetables . The Polisch version is indeed with out vegetables : ) I haven t eaten this version yet
@Moulde
12 жыл бұрын
I can think of two things. 1. people generally don't like warm water, because people usually use the tap, warm water is still in a water heater, which means it is not as fresh. But even if there was some kind of bacteria, it would be harmless after being boiled for 4 hours :) 2. Pouring cold water on a hot pan is another thing people advise against. I haven't confirmed myself but people say the pan, whatever gets deformed when shocking it with cold water.
@anderwmarcell9503
12 жыл бұрын
That looks so good!
@kazimierzziezio2293
3 жыл бұрын
Beet Kwass (kvass) in lieu of vinegar, or as the base. Food and Ferments, Truxton NY. They do internet sales. No affiliated, just love the products.
@HAZZATHEBEAST
2 жыл бұрын
I tried adding mint sauce and suprsingly works well
@DesertlizzyThe
12 жыл бұрын
See how the sour cream curdles slightly? That's due to the vinegar in the soup. I heard (& bought) Creme' Fraiche works better - because it will not curdle. Just saying as alternative? Chef - this is SO HEALTHY of a soup... I was hesitant to watch (not into beets but know they are very healthy) and now that I again, watched the simplicity of your magical touch, I want to make this. I think the vinegar, the beef especially, pulls it altogether. Do you ever add a little sugar to the complexity?
@Fingerpikr
8 жыл бұрын
caraway and dill, as well...bring out some nice flavors, too...
@pasha92
5 жыл бұрын
Did he say "My grandmother served it..." ? I always knew chef John is a comrade :)
@animaegray
12 жыл бұрын
You really should cook your beet first before putting it into soup. Cook it on a slow heat in a pan for about an hour, an hour and a half, and only then add it to the broth. Your soup will have an EXTREMELY rich dark ruby color (way, way stronger than if you just put the beet uncooked) and it will also have a much richer taste. Same goes for cabbage - you should braise it for about 2 hours before putting it in. And I would also recommend sauteing your mirepoix.
@JoseWolff
12 жыл бұрын
Yum! For some reason made me think of "jugo de carne" that i would have during visits to Mexico City. My friends would ask for a shot of "jerez" along with it and would add it right before consuming, which made the flavor shine. So I think I'll try replacing the vinegar with jerez or other alcoholic ingredient when I try making this :) Cheers!
@jxenvyx
12 жыл бұрын
"so put it in I don't care if you like it" haha Chef John is simply a boss :)
@Marmonery
12 жыл бұрын
Looks delicious as always, Chef John. (:
@some5672
12 жыл бұрын
Looks good for Christmas.
@seemsliketodae
12 жыл бұрын
What a beautiful colour for soup!
@liquidcat3897
Жыл бұрын
Im going to try switching vinager with my sourkraut brine:)
@GENIAyCABALLO
12 жыл бұрын
I've never seen anybody cook borsht this way. :) But there are hundreds of ways to make it. The original recipe is Ukrainian. They make it with lots of pork and the meat stays. Some people make it vegetarian. In Russia it's made with beef. But anyway you make it, you can never get it wrong. It's always delicious. ;)
@evg129
12 жыл бұрын
instead of vinegar i put in lemon juice and sugar and i also add in tomato sauce. Fresh dill makes it perfect
@oempcforyou
12 жыл бұрын
Celery never goes in a traditional Ukrainian borscht.. Otherwise, I LOVE YOUR RECIPES!!!
@SamuelFematt
12 жыл бұрын
epic color!
@yan24to
5 жыл бұрын
The capitalist feat of making some excellent beets.
@mahtay2000
12 жыл бұрын
you did done learneded me proper...
@AlexPanzerADT
12 жыл бұрын
My grandma just made borscht today. I posted it on my blog.
@margaretm.7079
3 жыл бұрын
Nicely done!
@duneeaaasha
Жыл бұрын
As a Ukrainian my recipe is a little different. Might as well share it! I usually boil the beef with a full onion (take out the onion at the end, leave the beef) Chop up some cabbage, dice some onions, and grate some beets and some carrots. I also add potatoes. Fry the cabbage and beets together, then add some tomato sauce (and sometimes a little bit of ketchup to sweeten it a bit) Toss in the onions and carrots, take out the full onion. At the end, toss in the fried cabbage and beets, you can add bay leaf and definitely add a bunch of dill! And of course salt it and add whatever other spices your heart desires. Make sure to taste it while cooking, sometimes a little more tomato sauce or ketchup will fix it. It should have a slight sweet/sour taste, it should not just taste like beets- that’s a problem I had with borsch I tried at a restaurant. I add the beets at the end to keep as much color as possible. Serve with sour cream and bread! Every family I know has different recipes, even my parents make it two different ways lol my mom being ukrainian and dad moldavian.
@regonik
3 ай бұрын
Every region has its variety of this russian dish
@antonb000
12 жыл бұрын
finally! a borsch recipe without blending. I keep hearing "there are tons of ways to make borsch". but guess what, my mom is ukranian/russian/polish and has made borsch in at least 10-20 different variations over the years, and when i told her that every american recipe calls for a blender, she was like that's disgusting.
@uberLoserr
12 жыл бұрын
everytime i think of borscht, i always think of that rugrats episode where the babies get sprayed by a skunk and bathe in borscht to get rid of the stench. i'll keep this recipe in mind for future references.
@aquastarj
12 жыл бұрын
I'm not a huge fan of beets, but this looks AMAZING! I'll have to try it!
@raepood
12 жыл бұрын
NO. Don't use vinegar. Instead of vinegar, do this. Take some tomato pasta and add it right into the boiling soup. Or, have some tomato pasta fried a little with some oil and flour and spices (like dry dill etc.). Tomato paste compensates the "earth taste" (i liked the term) of the beet, yet adds certain amount of sourness. Also add some sugar to balance the final taste of borstch. Can't give you amounts because I always do it on eye. Anywa, like you said - you're the boss of your borstch.
@optimisticmisanthrope3428
11 жыл бұрын
That marrow looks delicious
@DoveOfFlames
12 жыл бұрын
The second set was also correct. I understand how easy it is to be defensive of someone like Chef John, but I was not attacking him personally. I simply commented on a statement he made. It is not a big deal.
@Pepsicarwash
12 жыл бұрын
I believe it makes the beets not as rough earthy tasting and also takes the edge off of raw cabbage.
@q027dm
10 жыл бұрын
haha i love the way you talk, hilarious !
@dwaynewladyka577
8 жыл бұрын
+Amalgamaite Chef John is American. His ancestry includes Polish and Ukrainian.
@jupitervolcano
12 жыл бұрын
I miss my moms borscht
@EpicUXnl
12 жыл бұрын
Oh I should've been more specific. I boil the water from the tap. Sorry! I recently bought new pans. Good pans. It came with some guidelines. It said not to add salt to the pan while the water is cold because it sinks to the bottom and leaves those purple/goldish rings. I asked my mom about it, she said it's nothing to worry about. It's just not very pretty. Anyway it didn't say anything about about cold water. But they're good pans, so I doubt I could do anything to them that would deform them.
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