I told my friend my cooking method, he in turn told me his and allowed me to share it: I like thick sweet and sour borscht, rich, but without the taste of bones, so I cook it simply on tenderloin or other fillet. First, I cut the meat into squares a
Looking forward to it Capt. Can't wait to catch up with friends and attending the RKCC meeting on Saturday. I have to dust off my display cases and decide witch knives to display. Dennis
