To Monzie...this is a traditional Russian borscht. Russian borscht uses the beet more for a bit of color and less for the making the soup to beet-like. My husband is Ukrainian, the cook the beet and dice it and put it in the soup,,,so it is alot more beet filled. My sister in law was Russian. I prefer the Russian borscht. The butter is what gives borscht it's rich flavoring. Russian borscht uses a heavy cream added at the end, so it doesn't curdle. Ukranian borsht uses sour cream...So this is an excellent Russian borscht, I use fresh dill when in season and amounts depend on personal tastes.

Reviewed On: Aug. 30, 2011

This is very similar to my recipe. It is very good! I make mine into indivdual tarts, putting the diced bacon, diced green onion & swiss cheese in tart shells, then filling 2/3 full with egg mixture, then a sprinkle of paprika. Then bake. Makes for awesome appetizer's for Christmas etc Also..I use half & half cream.

Reviewed On: May 1, 2011

My Mom use to make Green Pea Salad all the time, with either fresh peas from the garden or frozen baby peas thawed. I use 1/2 Mayo & 1/2 Miracle Whip (for the tang that you get from Miracle Whip). I also add 1 small red onion finely diced and 2 hard boiled eggs, diced. I use Kraft Shredded Cheddar (much easier). Mmmm think I'll make some tonight :-)...Also, I don't use dill pickles.

Reviewed On: Jul. 6, 2009