The word "charoset" comes from the Hebrew word cheres — חרס — "clay." Charoset is a sweet, muddy-looking paste made of fruits and nuts eaten at the Passover Seder. The color and texture are meant to recall mortar (or mud used to make adobe bricks) which the Israelites used when they were enslaved in Ancient Egypt. There are many recipe versions for charoset. Eastern European (or Ashkenazi) charoset is made from chopped walnuts and apples, spiced with cinnamon and sweet wine.
My childhood borscht memories take me back to very hot summer days in Minnesota. I can't remember a summer without borscht. My mom (pictured above) always made sure she prepared the cold soup during the summer months. Beet borscht is a seasonal cold soup, and in my opinion, only desired during the summer months. I'm not saying you can't crave it during the winter months, but I usually plan to make cold beet borscht as least once during the summer months. Making this soup kee