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2 quick questions on cooking Borscht: Why peel beets, and using beet tops?
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Making a borscht, and I've made it before with success. My question is, why peel the beets? All recipes call for it.
Similarly, I never peel my potatoes, I use a lot of red potatoes and I feel like the skin is the best part. In a long cooked stew, wouldnt the skin be as soft as the flesh?
Secondly, what do I do with the beet tops? What about using them instead of cabbage, what would be the difference?
Thanks
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