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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
Cooking it up in the microwave is my favorite way to enjoy summer fruit that has passed its peak. The pan doesn’t scorch and the color stays bright. You can make one type of fruit or use a combination.
Wednesday is recipe day at CookingManager.Com. Click for details on submitting a recipe. Today Mimi of Israeli Kitchen shares a recipe for Chickpeas Stewed in Tomato Sauce. Be sure to check out her beautiful blog, with a diverse collection of tasty recipes. Chickpeas In Summer Are Cool Is it too soon too call this weather “dog days?” […]
I make this when I have a lot of leftover bread, or my sourdough loaf comes out too tangy or dense. Ingredients: Loaf of old bread, torn into small chunks. About two cups of milk or orange juice. You can dilute with water if you like. 2 tablespoons lemon juice. 2 eggs. Optional: Ripe fruit, […]
