Hey guys, remember me? It's the pot roast user from a few days ago, I did a cook-along for that in this thread I've been eating pot roast leftovers for days, so now I wanf something a little different for dinner. I got w good amount of beef stock from the pot roast, and it's a rainy yet still warm day outside, so I think a light vegetable soup is in order. That and I've had a can of sliced beets bouncing around in my cabinet for months now. Time to make a non-traditional borscht.
Disclaimer: This will not be like babushka used to make, and I'm not even related to any Slavs. This is more like a borscht inspired soup than actual borscht.
So first lets get the stock. As you can see I've kept the pot roast in the fridge, there's plenty of liquid, and the fat has congealed out of the stock. I'm going to use this to my advantage to strain a lot of the grease out, since I'm not a fan of greasy soups. I'm also going to strain out the spices and bits of whatever so we have a nice, clean, flavorful broth.
Landon Nelson
Here you can see how dark this stuff is. Funny, the pot roast has basically turned the questionable store-bought beef stock I cooked with into legit homemade stock with meat drippings, spices, and vegetables getting their essence all up inside it. I'm going to strain about two cups for this 'borscht'.
Jack Thomas
Into the pot it goes on low, so it can simmer while I process the vegetables.
Austin Murphy
The juice from the canned beets goes in too, it's the cheatcode to get a deep red color without simmering for hours and hours.
Gabriel Watson
The beets themselves looked so good on my cutting board I had to snap a pic. Look at that nice ruby red!
Owen Davis
Listen, I like canned beets as much as the next guy, but you're really shorting yourself on flavor if you don't use fresh beets
Charles Kelly
They're already quite tender from being canned, so they're easily chopped and added in.
I'm sure, but frankly I'm doing this specifically to get rid of the canned beats. Plus I want dinner soon.
