Borscht?

[GelatinousEndive]

We are in beet season, beets from the garden.

Does any restaurant in St. Louis make a good Borscht that I could sample before I try to make my own?

[otcboy]

Do you like yours hot or cold. I've only had it cold - used to be a Passover staple for us.

[Uncle John]

Hot Borscht soup was the soup of the day this time of the year at the private jewish country club in St. Louis County where I used to work as a server. It was topped with a dollop of sour cream.

[abuxb]

Do you like yours hot or cold. I've only had it cold - used to be a Passover staple for us.

Was that straight out of the Manischewitz jar?

[GelatinousEndive]

Do you like yours hot or cold. I've only had it cold - used to be a Passover staple for us.

I don’t know, I would like to try a good quality Porsche so I guess I perform warm, but I would try it cold as well if it was a good one.

[otcboy]

Do you like yours hot or cold. I've only had it cold - used to be a Passover staple for us.

Was that straight out of the Manischewitz jar?

with a dollop of Raskas smetna on top.

[abuxb]

Do you like yours hot or cold. I've only had it cold - used to be a Passover staple for us.

Was that straight out of the Manischewitz jar?

with a dollop of Raskas smetna on top.

Absolutely

[govman]

We are in beet season, beets from the garden.

Does any restaurant in St. Louis make a good Borscht that I could sample before I try to make my own?

have you tried Astoria?

[GelatinousEndive]

We are in beet season, beets from the garden.

Does any restaurant in St. Louis make a good Borscht that I could sample before I try to make my own?

have you tried Astoria?

Thank you so much! No, I haven’t tried it because I didn’t even know where to look in the city or in the region. This is quite a ways out for me, but maybe one of these days I’ll make it out there. We are coming up on beet season so I would think they would be offering the Borsch and their rest of the things on their menu looked great as well.

Thanks again

[LwtnTigerZ]

Back in 1995, when Russia and USA were getting along with each other, I got to visit Russia on a teaching exchange.

Borscht was of course used as a soup, but beet-based liquids were used in a number of stews and other dishes. It was used like Italians and Americans use tomato bases.

One thing I liked about borscht: The beet extracts were tasty, but not as acidy as tomatoes.

[govman]

We are in beet season, beets from the garden.

Does any restaurant in St. Louis make a good Borscht that I could sample before I try to make my own?

have you tried Astoria?

Thank you so much! No, I haven’t tried it because I didn’t even know where to look in the city or in the region. This is quite a ways out for me, but maybe one of these days I’ll make it out there. We are coming up on beet season so I would think they would be offering the Borsch and their rest of the things on their menu looked great as well.

Thanks again

you might check if they deliver