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Anyone tried Borshch or Goulash before?
- Thread starter Cthulhu
- Start date
wat r dey? ... r dey ze same? ...
tis 1 may hv ...
545, Orchard Road, #06-19, Far East Shopping Centre, Singapore 238882
Ph : 6732 6401, 6734 3090 ; Fax : 6734 3090
Email: [email protected]
tis 1 may hv ...
545, Orchard Road, #06-19, Far East Shopping Centre, Singapore 238882
Ph : 6732 6401, 6734 3090 ; Fax : 6734 3090
Email: [email protected]
So is Borchsh nice or not? Am I right to guess that it tastes sweet?
I don't like it.
In my opinion, it tastes like alphabet soup.
It's like thick tomato soup with beef and cabbage.
Probably tastes heavenly in the cold Russian winter, but it didn't set off any sparks for me
More savoury really and like what others have said a heavy soup not a consomme, a small meal on its own with bread on the side.
Goulash is a like a stew, not bad when made with paprika quite spicy. I am more use to the Hungarian goulash though.
Btw can anyone remember the old Troika restaurant at Liat Towers? I use to love their russian rolls.
Goulash is a like a stew, not bad when made with paprika quite spicy. I am more use to the Hungarian goulash though.
Btw can anyone remember the old Troika restaurant at Liat Towers? I use to love their russian rolls.
I have tasted the original Borchsh soup more than thirty years ago on board Russian ships. During my two years stint attaching to the ships where unloading and loading of cargoes at eastern roads and western roads. Well I must say I missed the taste not until my wife told me Shashlik offered the borchsh.
Unfortunately wasn't the taste that I had in mind but a different version. Everytime when aboard, I had a borschsh, fried potatoes and Russian bread , standard on every meal on board. Every cooks on the ships had the same recipes. Since then, I learned to cook borschsh soup and their fried potatoes but no where near theirs. Talking about potatoes, I don't find it anywhere in Singapore. I have tried to cook but failed.
When I was in Switzerland, there was a shop along the expressway selling almost the
same as the Russian fried potates. It was deliicious. I wish I can download the picture.
By the way borschsh soup is a mixture of beetrot, cabbage, onions with beef stock.
Unfortunately wasn't the taste that I had in mind but a different version. Everytime when aboard, I had a borschsh, fried potatoes and Russian bread , standard on every meal on board. Every cooks on the ships had the same recipes. Since then, I learned to cook borschsh soup and their fried potatoes but no where near theirs. Talking about potatoes, I don't find it anywhere in Singapore. I have tried to cook but failed.
When I was in Switzerland, there was a shop along the expressway selling almost the
same as the Russian fried potates. It was deliicious. I wish I can download the picture.
By the way borschsh soup is a mixture of beetrot, cabbage, onions with beef stock.
Yes, Troika restaurant later added another branch at the DBS towers and was seem to be doing extremely well then. It was started by a group of Hainanese chefs. Later, there was a fall out between them resulting in a parting of ways. One group opened Borsch at Serangoon Gardens and the other group started Shashlik at Far East.
My preference is for Shashlik at Far East. Unfortunately, after a few years of absence, in my recent visit I found that Shashlik has deteriorated considerably in food, service and ambience quality. Most of the pioneers there have either retired or passed on. What a waste.
Someone said he had tasted the genuine russian borsch. This is interesting. I have not had the priviledge trying and so my interpretation of borsch is still limited to Shashlik restaurant standard. :o Also never tried Guolash.
Cheers
I actually can cook a more authentic version, but authentic versions are sometimes not as tasty as modified versions, perhaps due to tastebud preferences! :p:p
Goulash is Hungarian, one needs to get very good paprika to make a good version because it will make a difference in the taste. Some versions can be hearty and tasty, particularly nice on a cold day. :p:p
Borscht is Eastern Europe, eaten in Russia as well -- you have to like the taste of beets to like the authentic version for some variations. Some types use tomato and even red cabbage. And the type of sour cream used (if any) has to be of good quality, hard to find here.
The HK/South China version of borscht can be pretty terrible, it's worse than campbell soup! Like JW5 says, it's like alphabet soup.
That's how badly made food can end up like.
Too bad I never got to taste the original borchsh any more unless I go to Russia. Too be more precise, the cooks are Ukrainians now as where the ships come from Odessa. The soup at Shaslik are thick, maybe too much beetrots, too dark and used sour cream. The ones that I had tasted were simple,plain, diluted without sour cream but heaven. Besides Shaslik, are there any other borchsh soup in Singapore.
Hey thanks for the short history. Did not know Troika had links with Shashlik. Btw if I am not mistaken, Shashlik may have opened a branch at Mount Elizabeth Hospital along time ago. Because I think I may have eaten Borsch and had a steak there back then.
I actually can cook a more authentic version, but authentic versions are sometimes not as tasty as modified versions, perhaps due to tastebud preferences! :p:p
Goulash is Hungarian, one needs to get very good paprika to make a good version because it will make a difference in the taste. Some versions can be hearty and tasty, particularly nice on a cold day. :p:p
Borscht is Eastern Europe, eaten in Russia as well -- you have to like the taste of beets to like the authentic version for some variations. Some types use tomato and even red cabbage. And the type of sour cream used (if any) has to be of good quality, hard to find here.
The HK/South China version of borscht can be pretty terrible, it's worse than campbell soup! Like JW5 says, it's like alphabet soup.
Hey lolabunny,
How about cooking the authentic version of borsch and inviting some of us greedies here (esp. yours truly) to have a taste of the soup? Let us be the judge as to which version is better? :p:o
You seem to be very knowledgeable on Goulash, too. Does this mean you are also able to cook this?
I agree with your statement that the HK/South China borsh tastes like alphabet soup. Everytime I am served with that when eating there, I always dream of the Shashlik version. :p
No problem. I found this out on my first visit to Shashlik when I met the Maitre D was from Troika so I asked him. Did not see him on my last visit and the present staff have such a grumpy faces and serving customers seem like they were doing ns
that I lost my apetite not to mention asking on the whereabouts of that gentleman.Any idea if Shashlik is still open at Mt E? Was there some years back but as a patient so was too sick to realise they had a branch there too.
Have you have eaten there recently? I am wondering if you know how is the service and food quality now? If it is better than at the Far East then perhaps my next visit will be at the Mt E branch instead.
I actually can cook a more authentic version, but authentic versions are sometimes not as tasty as modified versions, perhaps due to tastebud preferences! :p:p
Goulash is Hungarian, one needs to get very good paprika to make a good version because it will make a difference in the taste. Some versions can be hearty and tasty, particularly nice on a cold day. :p:p
Borscht is Eastern Europe, eaten in Russia as well -- you have to like the taste of beets to like the authentic version for some variations. Some types use tomato and even red cabbage. And the type of sour cream used (if any) has to be of good quality, hard to find here.
The HK/South China version of borscht can be pretty terrible, it's worse than campbell soup! Like JW5 says, it's like alphabet soup.
Real Borscht is made with beetroot. Self respecting east europeans will not make it out of cabbage or tomato. The ones that are served in HK restuarants are made from cabbage and tomato. I find that red bet is an acquired taste and I just don't like it. Goulash on the other hand is a nice meaty stew. That is great.
I read most of the info off the internet! :p:p My borscht recipe is from one of my european friends but the one time i tried cooking was together with her. So fingers crossed if I have to duplicate it again. :p I've not cooked goulash before, but i've eaten it. Not too bad. :p
The reason why I said that real paprika must be used it because otherwise, it'll taste similar our good old chinese meat soups!
I find that modified or non authentic versions of food can sometimes, not always, be most tasty than the original. Like chinese food cooked by japanese, weird but true! :p
One of my north chinese friends cook borscht with red cabbage, it's a Heilongjiang (part of china which borders russia) version. My guess is that by the time it filtered down to HK or south china, it became white cabbage instead.Yeah I can make it for you guys if you want.
Red beet is an acquired taste. Especially boiled in a soup, eating it raw is actually nicer because the sweetness really comes out.
Actually there are many versions of borscht with the addition of various ingredients, so how authentic it is, is not as important as how tasty that particular variation is. Depending on the individual's taste.
If for example you don't like red beets, you can try versions without, though probably they aren't as authentically eastern european as you like.
I don't serve my borscht with dark bread because I don't like dark bread or it's difficult to find.
When I cook stroganoff, I actually cook non-beef versions, although this isn't russian, but my recipe is authentically swedish, as cooked by the swedes i know. :p
Oh no, the branch at Mt E. has long since closed down I'm afraid.
You know I really miss some old restaurants/coffee houses during my childhood and youth days like:
Troika, Tivoli, Copper Kettle, Magnolia Bar, western restaurant at the old Specialist Centre (can't recall its name), coffee house at the old Robinsons in the old Specialist Centre (served very tasty local pepper chicken curry hailam style!), coffee house at the old Ladyhill Hotel, coffee house at the old YMCA along stevens road (tasty Malay/Indonesian food), Mont D'or (loved their milkshakes served in those aluminium containers!), original Polar Cafe along High Street...aiyo getting hungry just thinking about those old days!!
You know I really miss some old restaurants/coffee houses during my childhood and youth days like:
Troika, Tivoli, Copper Kettle, Magnolia Bar, western restaurant at the old Specialist Centre (can't recall its name), coffee house at the old Robinsons in the old Specialist Centre (served very tasty local pepper chicken curry hailam style!), coffee house at the old Ladyhill Hotel, coffee house at the old YMCA along stevens road (tasty Malay/Indonesian food), Mont D'or (loved their milkshakes served in those aluminium containers!), original Polar Cafe along High Street...aiyo getting hungry just thinking about those old days!!
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Too bad Shashilk is now only limited to the Far East place. Looks like I need to be really hardup of tasty borsh before I patronise them again but then from the looks of the current situation, they are on a suicide path.
Now that you mentioned those various old places, it surely kicks up a lot of memories of younger days. You mentioned Mont D'or. In those days did you by chance notice LKY's wife dropping into the place to pick up some pastries for her kids. She did that quite often, then.
There was a restaurant at the old Cold Storage (before they tore it down to build centrepoint) which was very popular. It was situated above the supermarket. Served pretty good food. Opposite CS was the uncovered car park which turns into an open air hawker centre in the evenings.
The coffee house at LadyHill's was set in a very peaceful surrounding and I thoroughly enjoyed the ambience there.
At Polar Cafe in High St, my target is always for their egg tarts. Their franchised version today is just not the same.
Hahaha! Just like you, just reminiscing about the old makan place haunts you mentioned is also making me hungry. :p
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