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.
Category: RECIPE INDEX
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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.
Ron’s burgers are always a treat, whether broiled or grilled.