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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.
![Biggrin :D :D](/styles/default/xenforo/smilies/biggrin.png)
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