Ingredients for Gourmet Borscht
Peeling Potatoes for Borscht
Preparing Cabbage for Borscht
Shredding Potatoes for Borscht
Shredding Cabbage for Borscht
Adding Potatoes & Cabbage to Borscht Stock
Peeling Parsnips & Carrots for Borscht
Dicing Onions for Borscht
Preparing Garlic for Borscht
Preparing Beets for Borscht
Shredding Carrots & Beets for Borscht
Sauteing Onions for Borscht
Preparing Garnish for Borscht
Adding Vegetables to Sautéed Onions For Borscht
Adding Vegetables to Broth For Borscht
Serving Gourmet Borscht
Summary: How to shred the carrots and beets for making authentic borscht; learn more about traditional Eastern European food in this free cooking video.
Emory Davis studied cooking in the US, France, and London's famous Le Cordon Bleu. He has been a professional chef for over 15 years. He has also traveled the world, studying different...read more
"All we have left to do is part of the food processing, shredding some carrots, the parsnips and the beets. And like you saw before we're just going to turn the machine on and with my plunger push these down, carrots, parsnips, and throw in the beets. The beets will kind of shred themselves because they are already pre-cooked so they're soft. You don't even really need to plunger them. You've got to be really delicate with these. See if these were the fresh beets, my hands would be stained, stained with the red. There you go, there's most of our sauteed vegetables here. Look how gorgeous that is the red, the orange, the white and that is going to add to the saute pan."
eHow Article: Shredding Carrots & Beets for Borscht
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