While beet soup (Eastern European Borscht) is sometimes made with beef broth/stock, this one is made with a veggie broth. And, since I didn’t have the regular purple beets in my fridge, the color on this one will not be the intense purple you might be used to, but it will be the red of the tomato sauce. Never the matter — use the beets you desire!
Borscht, served with sour cream. Add fresh shredded parsley for even more interest.
This week, I’m co-hosting Angie’s Fiesta Friday 119 with Ahila @ A Taste of Sri Lankan Cuisine. If you are not sure what a link party is, it’s a way to network with people of common interest — in this case, tasty home-made food and recipes — and if you blog yourself, it’s a way to increase interested visitors dropping by, who are curious about new foods…
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