Bring on the Borsht

Gail Gordon Oliver, owner of Edible Toronto magazine surprised us by being one of the first to submit a recipe for her late-mother’s cabbage borsht to the Apron Strings page. Like most of our foremother’s recipes it has it’s own unique twists; citric acid instead of lemon juice, chuck instead of ribs, and raw meatballs dropped directly into the borscht.

Read Gail’s Grandmother’s recipe here. And be sure to submit your recipe to the Apron Strings archive.

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