By Sara Martin
THE ERICKSON TRIBUNE
While soups and sandwiches are traditional light supper fare, they have a yendency to become too humdrum. After all, how many ham and swiss sandwiches can you eat before your taste buds crave something new?
From the kitchen of Eagle’s Trace Executive Chef Wayne Webb comes a pair of recipes sure to perk up your palate.
“This is not your ordinary soup and sandwich,” says Webb.
The borscht can be served hot or cold, whichever way you like it.
Summer borscht
Ingredients
1 can (16 oz) beets, sliced, with juice
2 cups low-sodium beef broth
4 Tbsp red wine vinegar
1 tsp granulated garlic
1 tsp granulated onion
Garnish
2 medium radishes, thinly sliced
1 cucumber, peeled, seeded, and thinly sliced
1 Tbsp fresh dill or ½ tsp dill weed
Directions