Can I freeze this borscht?
I made a big batch of creamy chilled borscht yesterday, using a recipe from Cooks Illustrated. The creaminess comes from sour cream and heavy cream – there’s no broth, except for the cooking liquid from the beets (water, a bit of white vinegar, sugar, salt). Anyway, there’s much more than Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude