Welcome to the first ever Jewish Holiday Blog Party, hosted by Jessie of Taste and Miriam of Overtime Cook, and sponsored by Kitchen Aid! As you may know, Rosh Hashanah, the Jewish New Year is coming up, and Jewish bloggers from all over the world are celebrating with all kinds of twists on traditional Rosh Hashanah foods. To kick off the […]
March 7, 2011
11 Great Ways to Cook Beets
Are you afraid of beets? First of all they’re bright red, and the color seems to bleed all over the place! Then there is a fear that their color and flavor will intimidate other dishes. There’s no reason to fear. You can learn to love the color, and taste, of beets. Many beet recipes call […]
October 20, 2010
Ruth’s Roast Vegetable Soup
Cooking Manager readers may recognize this recipe from the interview with Ruth Kilner. I’m reposting it here to make it easier to follow. Did you know that Jerusalem artichokes are a New World plant? Ingredients: 1 medium butternut squash 2 sweet potatoes 25 grams butter 1 chopped onion 2-3 cloves garlic 3-4 carrots 1-2 potatoes […]
June 16, 2010
Easy for Summer: Beet Salad with Yogurt
Cool and easy, healthy and tasty beet salad with yogurt with a Mediterranean twist.
January 6, 2010
Beet Soup with Cumin and Ginger
My mother made borscht frequently. My father enjoyed it, me not so much. She served it hot with quarters of cubed potato for a meat meal, and cold with sour cream for a dairy meal. When my husband bought more beets than I knew what to do with, I decided to make borscht too. Then […]
July 23, 2009
Summer Beet Borscht
Today Leah shares her recipe for cold summer beet soup, known as borscht. Of course, it can also be served hot. When she served the soup hot, my mother added cooked potatoes that she always seemed to have around. For cold borscht she added yogurt or sour cream.
My comments are in blue.
Beet Borsch or Borscht
