I have found in my cookery of beef, that one particular method works extremely well for me, in producing advertisement-quality looking steaks. I am in no way saying that this is the only or best way to do it, just that it works for me.

This turned out to be the fastest, cheapest and most flavorful dish that I’ve made in a long time. You need some special ingredients, however.

Although I can’t verify its authenticity as a legitimate borscht, I can tell you that it is an amazingly delicious cold soup.