Advertisement
8
main-course servingsEasy
Published 1998
There are many different kinds of borscht. The very first recipe I wrote for print was an attempt to make one that my father spoke. This borscht takes into account the many fasting days on the old Russian calendar and also the Jews who liked to use sour cream but couldn’t include it if the soup had a meat base. The flavor is still so intense that I don’t miss the meat.
If the beets are nice and small and the