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Sunday, December 10, 2017
Let Me Count the Ways of Making Borscht
During
my childhood in Ukraine, my family had only one way of making borscht. Place oxtail in a heavy pot with cold water and aromatics. Simmer for hours until the meat is tender and the stock rich and viscous. Add the skimmed fat to a frying pan to soften the
smazhennia
, a Ukrainian sofrito of diced onions and finely julienned carrots, until the natural sugars are drawn out.
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