"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Baba Hook's Borscht Recipe

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This recipe for Baba Hook's Borscht, by , is from The Welsh Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nancy Welsh
Added: Sunday, August 30, 2009


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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