The weekend was mild permitting us to pick cherries and enjoy the outdoors. The week is starting off hot and very humid and that calls for one of my favorite things: a summer borscht. Admittedly, I have not cooked this batch or any other batch. For whatever reason, I find the process of cooking borscht (hot or cold) daunting. My mother’s summer borscht is divine. If you have never had cold borscht, you should know that it is served with fixings such as hardboiled eggs, cucumbers, sour cream and dill. They elevate the very simple, clean broth to an exceptional first course.
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