11-22-19: Borscht and Pierogis
This week we enjoyed some hearty borscht with a side of perogies. Enjoy!
Helpful Tip: When making the pierogi dough, add some yeast to make the dough less tough to work with.
This week featured a butternut quash soup with garbanzo beans and a hint of coconut, a Brazilian black bean soup, and a side delicious Brazilian styled collard greens. The links to the recipes used for this meal are provided below. Enjoy!
ECM at KSU
"ECM feels safe. You sit down to a meal [at RFL] and hear so many different languages. I don't worry about not being from the US. It's home to me at K-State." -Gaby
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