*I don’t bake the beets but rather cook them in water (boil) in my special pot that cuts the cooking time in half (because, as you know it takes forever to cook that thing) by trapping the heat inside the pot with a special cover.
Sometimes I substitute the fresh beats for the canned ones Cuts down on preparation time, in this case I pass on the beet greens.

*I throw the cubed potatoes in the broth and cook them IN the broth, instead of sauteing them with the vegetables, that way the potatoes soak in all the flavor from the meat; and I put more then just 2 potatoes, well at least 4-5.

*I put a can or two of pinto (or any other kind that’s available at the moment) beans which gives the soup a very “meaty” flavor, so to say.

*Also, instead of the vinegar I put the water that’s left after the pickles have been eaten (I don’t know what one would call that liquid) OR I put a little can of tomato sauce (it’s like half a cup can) to saute with the vegetables, usually I go with number 2.

Other then this, I do everything the same as in that recipe, I hope you find my little tips helpful if you ever make this borsch again

If you ever find a free minute and want to visit my page, I’d be honored

Marina

Δεσποινιώ και Hli;anna ευχαριστω για τα περαστικά! Είμαι πολύ καλύτερα.

Cook δοκίμασέ τη!

Cheers,

Rosa

την καλημέρα μου