(The Nosher via JTA) — I can’t eat borscht that comes from a jar that’s been sitting on a supermarket shelf for who knows how long. So sue me. Tell me I’m a snob. I just can’t. It’s the wrong color, it’s too thin and has these shimmering chopped-looking… Read more »
How to make cold borscht
This version of cold borscht is a smooth, pureed soup of beets garnished with mint and citrus. (Ronnie Fein)
