Sometimes pie is better than cake!
Author: melinmac
We sow, tend, harvest, cook, and eat.
This is a rich, beefy borscht that is best made the day before you plan to serve it, giving the flavors a chance to meld and the soup to take on the jewel tone of the beets, developing that je ne sais quoi.
This dish is sort of a quiche, but it’s quite light. Egg whites only, no cream or milk, parmesan instead of a heavy, melty cheese – the vegetables shine through.
My dear friend Amy from Pittsburgh shared this recipe with me years ago. So bright, so crunchy, so fresh.