Goat Cream Cheese
Borsch with Quescrem goat cream cheese
Borsch is a Russian soup made with beets that can be served hot or cold.
42 cooked beets
1 stalk of celery
4 tablespoons of Quescrem goat cream cheese
A splash of apple cider vinegar
Cook the potatoes, leek, celery and add the already-cooked beets towards the end. Mash well.