quote:

Originally posted by bald1:
Good lord! Last I made was in September 2018 using nice beets from a friend's garden.
And yes I love the stuff (I favor chunky beets with cabbage recipes) and it has been far too long since I last had any.

What you have pictured, with healthy cuts of beets & cabbage is the best kind (IMO); sour cream can be subbed with mayo for more richness, and fresh chopped dill sprinkled on top. Hated it as a kid, but man, do I miss it now.

Beets: no

Cold beets: Hell no

quote:

Originally posted by selogic:

I'm an hour away from New Orleans but I try to avoid going there as much as possible .

Understood. Most large grocery stores have an "International" or "Kosher" food selection. While not as good as home-made, the pre-made isn't bad at all, and is certainly OK for an intro taste. Really no preparation, just stick the jar in the refrigerator overnight to chill it (my family's preference, although some people like it hot) -- drop in a glob of sour cream, and Bob's your uncle.

Optional extra: My grandmother would occasionally add boiled potatoes to it -- she would boil them ahead of time, and chill them in the refrigerator.

One of the popular brands for most things Kosher, is Manischewitz.

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