I was wrong, the recipe she did was for a sort of beetroot bourguignon, a vegetarian version of the beef one I guess, and very nice too.
That sounded interesting, but all the recipes seem to involve using mushrooms as a substitute for the missing 'meaty' flavour, and I have a violent aversion to those; as I'm not a vegetarian I'll stick to making borshch with beef stock ;-p
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timeasmymeasure
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Date: 2021-06-20 12:56 pm (UTC)That sounded interesting, but all the recipes seem to involve using mushrooms as a substitute for the missing 'meaty' flavour, and I have a violent aversion to those; as I'm not a vegetarian I'll stick to making borshch with beef stock ;-p