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This borscht recipe is really easy, and since it is served cold, you can make it ahead of time. The beets cook into a colorful soup for a festive addition to Jewish holiday meals.
This is one of my favorite soups to make, especially when it starts to get cold; it tastes like a giant cozy bowl of comfort. It’s also a one-pot meal, my version having little turkey meatballs, Israeli couscous, and lots of veggies.