"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Baba Hook's Borscht, by Nancy Welsh, is from The Welsh Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
12 cups of chopped beets 4 chopped carrots 1 or 2 diced onions 1 tsp. dill 2 sticks of diced celery 1 can of beans with tomato sauce Pepper and salt Lemon juice to taste Optional: whipping cream or sour cream
Add enough water to cover the ingredients. Boil until the beets are soft (The borscht can be frozen at this point). To make it ready to eat, mix 2 tbsp. cornstarch to whipping or sour cream, and add to borscht to acquire the desired thickness Boil again
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