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Thursday, July 29, 2010


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Yea I learned to make the cgbabae borscht (no beets) years ago from my ex hubby German Mennonite fella was traditional in his family. They used beef or chicken, but in their spice ball, we used the bay leave, thyme or dill, whole peppercorns, part of one piece of dried red pepper, a good heaping tablespoon of Savory (not Summer Savory but just regular Savory, apparently there's a subtle difference), also some parsley, maybe 1-2 tsp dried parsley or equivalent in fresh. We didn't use the sugar, either it was sweet enough with the cgbabae as long as cgbabae not cooked too fast too hot, need to be a slow simmer.And after it's done.. let it cool for 5-10 minutes, and THEN put in the cream (otherwise it clabbers and looks weird) it mixes with the tomatos and makes a lovely pink color!!

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Edible/Usable is a blog written by Kim McGalliard about cooking, food and usability. Hopefully it will entertain, enlighten and make you think a little bit more about how you experience food, how usability is important in cooking, and what makes any particular eating experience a pleasure or a pain.

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