Accidentally made borscht that actually tasted good

Been cooking for 12 years, mostly line work. Never really did Eastern European stuff. Last week I threw together a borscht on a whim, used some leftover beef bones and a beet that was about to go bad. I just winged the ratios, no recipe. Came out bright red, earthy but not too sweet. My prep cook tried it and said, 'Hey this is actually good, not just edible.' That got me. I think the key was roasting the beets first instead of boiling them. Gave it this deep flavor I couldn't get otherwise. Any other chefs got a dish they nailed by accident?

3 comments

3 Comments

jamesf291mo ago

Roasting the beets first is a solid move. I do the same thing with carrots when I'm making stock, char them under the broiler and it adds a smoky sweetness you don't get from just dropping them in raw. The key is not overthinking it, trust your hands and what smells right in the kitchen. Sounds like you found a method that works for that dish, and your prep cook's reaction tells you everything you need to know. That deep earthy flavor from roasted beets is something you can't fake with any amount of simmering.

the_anthony1mo ago

Roasting the beets first was exactly the move. I did the same thing with a tomato soup last fall, charred the tomatoes under the broiler before blending them in, and it turned this basic soup into something people kept asking about. Sometimes ignoring the recipe and just going with what feels right in the moment gives you the best results.

the_max1mo ago

That bit about charring tomatoes for soup is spot on. I started blackening my peppers and onions for chili a few years back after I forgot about them under the broiler and it changed everything. Adds that little bit of bitterness that cuts through the sweetness.