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Article: Easy borscht recipes make a souper treat
- Article from:
- Chicago Sun-Times
- Article date:
- August 13, 1987
- Author:
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Copyright informationCopyright (null) Chicago Sun-Times. (Hide copyright information)
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Borscht is the souper summer recipe for anyone who is looking
for an easy way to keep dinner cool. It's basically a cold beet
soup, though cooks can add ingredients to make it more substantial.
For example, the recipe responses I received call for cucumbers,
eggs, sour cream and dill to enhance the dish.
Serve borscht as a first course or an entree with some crusty
bread. The soup will last a few days in the refrigerator but
shouldn't be frozen.
HERE'S A RECIPE for cold beet soup requested by M. Arway.
COLD BEET SOUP
1 bunch beets with tops (4 to 5 beets) 16 ounce carton sour
cream
2 uncooked eggs 1 large onion, peeled and diced 1 medium
cucumber, peeled, seeded and diced ...
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