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! :pOne 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.
From your description, it would seem cooking is one of your favourite pastimes. Sad to say, my strength is only in eating and getting me to cook rice is a challenge in itself. :o
Yes, I know where Heilongjiang is. They probably cook a closer version to the russian borsch - correct me if I am wrong. Have taken soup cooked with beetroot and, try as I may, have to admit I have yet to acquire a taste to it. Always reminded me of blood by the looks of it.
Thanks for the offer to cook borsch for us. Actually I was just pulling your leg. I am away from Singapore for long periods so will not have the opportunity to taste your excellent cooking even if I wanted to. :o
cheers
