(Image credit: Colin Clark)
Whether served hot or cold, brimming with meat or completely vegetarian, the beet soup known as borscht has become a staple of the Ashkenazi Jewish repertoire. Perhaps that is because, amidst a sea of brown, heavy dishes — potato kugel, challah, cholent, latkes, and so on — borscht’s ruby color and tangy-sweet flavor offers a bright counterpoint.
from WordPress https://jonathanwilhoite.wordpress.com/2017/09/04/recipe-borscht-crostini-quick-and-easy-appetizers/
No comments:
Post a Comment