day 176: D-2 for #plushenchristmas

[warmuse]

YES I HAVE DECIDED THAT I WILL CALL PLUSHY'S BIRTHDAY #PLUSHENCHRISTMAS

IT'S THIS WEDNESDAY~

SO, _DAILYS, HOW ARE YOU PLANNING TO SPEND YOUR LORD AND SAVIOUR'S BIRTHDAY? PLS SUGGEST WHAT plushenko_daily  SHOULD DO IN HONOUR OF HIS HOLY NAME~

Comments

[tamaryokucha]

OH GAWD, I'm surprised my borscht actually turned out very well. |D; Normally I'm horrible at cooking, but borscht was not only difficult to make (so much labour involved), but ironically, the only thing I'm good at cooking. So I will try to teach you:

You need - 8 cups beef broth (I used beef bullion cubes 8D), 1 pound beef shank (you will boil this for what seems like hours, 4 large beets (peel and chop these... SO MANY CUTS ON HANDS FROM THIS. D8), 4 carrots (peel and chop these as well), 1 large russet potato (peel and shred these with a cheese grater), 2 cups thinly sliced cabbage (again, my hands were almost dead after this), 3/4 cup chopped fresh dill (optional, I actually didn't use this, but you can if you want), 3 Tbsp red wine vinegar, 1 cup sour cream (this goes as a topper), salt and pepper to taste (trust me, you won't use a lot because it's already pretty salty as is)

Destructions -
1. Put the beef shank and four cups of beef broth (lol bullion cubes and water 8D;) in pot over fire until the shank finishes cooking. (It took me like, two hours and I kept on having to add more water and bullion cubes. D8<)

2.This next part is tricky, there's what the recipe says to do and then there's what I did. I will tell you both options:

What the recipe says -

Transfer meat to work surface; trim fat, sinew and bone and discard. Chop meat; cover and chill. Cool broth slightly. Chill in pot until cold, at least 4 hours and up to 1 day.

What Jiyu did -

Transfer meat and trim fat like the above option says, but then place broth into freezer for thirty minutes (lol, Jiyu you impatient mofo), then stir broth after thirty minutes is up. It should not be fully frozen, so it's pretty easy to melt. 8D;

3. Remove/discard fat from top of broth, and add remaining cups of broth (were you wondering why it called for eight cups of broth but you only use four cups at the beginning, THIS IS WHY... don't worry, I was confused too. 8D), beets, carrots, and potato. Cook until it boils (this should take 30 minutes). Reduce heat, etc, etc.

4. Stir in meat, cabbage and 1/2 cup dill (if you use); cook until cabbage is tender (this should take over nine thousaaaaaaaaaaaand hours fifteen minutes). Stir in vinegar, and season with salt and pepper (the vinegar will make it pretty salty though, I suggest you use more pepper than salt. :3).

5. Incidentally you actually DON'T have to use sour cream (the guy at the Russian restaurant actually suggested I try it with and without sour cream because he likes it better without, but I like it better with), but top with sour cream because it is delicious~ OMG, I'M NOMMING AND FAPPING AT THE VERY THOUGHT. /fap fap fap

So, yeah. This is how I made borscht and it actually turned out pretty decently, even though it took over nine thousand hours (chopping ingredients for houuuurs ;A;) and I didn't exactly have the patience to wait for everything. |D; Also, I do not recommend going to wal-mart and buying a can of borscht BECAUSE IT IS NASTY. D8 Don't do it man, either go to a Russian restaurant or make it yourself. IDK what it is about canned borscht (I was surprised when I saw this at wal-mart too, though. I SHOULD HAVE KNOWN NOT TO DO THAT. XD), but it is the most disgusting thing... ever.

[felldeedsawake]

LOL I WAS NOT AWARE THERE WAS SUCH A THING AS CANNED BORSCHT. Then again I live in California, and in an area with next to no Russian population. This sounds tasty though! IDK if I can make it because it requires a ton of ingredients I do not have and I don't really eat beef but it still sounds tasty! I've been thinking about making shchi because it seems a bit easier...