Tag #120704 - Interview #87387 (Rifca Segal)

The red borscht was prepared from beat and borscht made from husks, which we bought. It is called barrel borscht. You slice the beat, boil it, added a lot of vegetables, parsley, dill, carrots, you name it. And then you took all of them out, and you scalded it with this borscht, which has a greenish color. I never prepared it myself. My mother prepared it for me, then someone else prepared it for me. They still serve it to us every year at the Community. But only on one evening, that is all. They see to it that they serve it on a Sunday, so that those who have to work be able to come.