This recipe was printed in the Minneapolis Star/Tribune Taste section the week of December 14th, 2012. It is the recipe used by the famous Lincoln Del restaurant/deli, a family favourite.
ChowChow is a cabbage pickle that has roots in Southern US cooking, Nova Scotia, and Chinese cuisine.
I’m not sure where this recipe came from, but it’s a grand soup, a beet-based borscht.
A tasty Scottish side dish. This came from a friend, Kalihva, who introduced a few different UK traditional recipes.
This is a soup we made that turned out so delicious. The recipe made 6 servings, and we had it over 2 days. The second day was even better than the first. I really recommend making this soup a day ahead of time and letting the flavours mingle for a day.