Quote:
Originally Posted by poohbear_nc
The soup was very thick and 'beefy' tasting - I think the cook added some beef stock for flavor - but I didn't want to think about what the chunks in it were.  |
Come to think of it, borsch (which is common here) may look and taste pretty similar. The reason for its red color is beetroot, not blood, though. Personally I'm not a fan of borsch.