Borscht goes both ways, hot and cold. Seattle Free School hosts a class offering instruction on this classic Russian soup, which might just be the perfect meal for our spring weather. Traditional recipes feature red beets and sour cream with a dill garnish, though variations abound, some with beef, others without.
A bit about me: I am originally from Moscow, Russia, and operate a business here in Seattle called Moscow Gourmet Kitchen. I teach private Russian cooking classes and do personal cheffing for special occasions. My business is still fairly new (launched last summer) and I haven't spent much time promoting it because of other commitments (I'm a full time grad student and also work a half-time non-cooking-related job).
There are still plenty of spaces available in the class - the room sits over 50 people and currently about 30 are signed up to attend. I will distribute handouts with the two borscht recipes and a list of resources related to Russian food (including both online resources and a list of local Russian food stores)."
Borscht, Two Ways: Cascade Peoples Center, 309 Pontius Ave. N., 437-3000.
Saturday, March 20, 2-4 p.m. Free. Reservations required.