Thought this was a good choice for this week’s: Ruby Tuesday given the fact that borscht is absolutely delish, hot or cold.
The above is a pic of the borscht recipe from my cookbook, Not Just for Vegetarians and if I do say so myself, it’s the best borscht I’ve ever tasted (and believe me, growing up on the Canadian Prairies where the winter weather can plummet to -70C with windchill; you eat a lot of soup to keep warm LOL). Yes, the borscht is definitely served hot, at that time of year!
And yes, you did read that temperature above correctly. Hard to believe but we kept on going, even when it was that bitterly cold: To work, to drive….
They call Prairie folks “hearty” is it any wonder why??? 😉
I combined 3 very old family borscht recipes, took out the ham-hocks (yuck), tweaked the spices and herbs and voila: Russian Beet Borscht, my way. Do hope you will give it a try. Truly a meal in a bowl. Don’t forget the rye bread and a dollop of sour cream (regular or vegan) to complete. Yummm…..
Happy Cooking and Happy Ruby Tuesday ! 🙂