This is an archived article that was published on sltrib.com in 2010, and information in the article may be outdated. It is provided only for personal research purposes and may not be reprinted.

Today we're replying to Bob McCune, who was looking for a borscht recipe. We are publishing the one titled Chef Girard's Hotel Utah Borscht from the 25th anniversary edition of the Heritage Cookbook of the Junior League of Salt Lake City.

Requests • Larry Geigle would like the cheese enchilada recipe from Tampico.

Loveit Baumgardner of Greeneville, Tenn., would love the chicken tagine recipe from Cedars of Lebanon.

Amy Ehninger is looking for any ZCMI cookie recipes, in particular, the lemon-chip cookies, the chocolate-mint cookies and the iced-fruit cookies.

John Daryl would like a recipe for the Landsman sandwich from the Pine Cone restaurant in Sugar House.

Debbie Rodgers hopes to find a recipe that's close to the white chocolate coconut muffins from Mrs. Fields Bakery.

Laurel Jones would like the recipe for the dense raspberry muffins at Great Harvest Bread Co.

Dan Holm is looking for the peanut butter sauce recipe from New China Buffet in Tooele. The sauce is served over a crunchy chicken patty at the restaurant.

Linda Petersen would like the recipe for the hamburger sauce from the KFC on North Temple, which has a "coleslawish" texture.

E-mail requests or responses to food@sltrib.com. —

Chef Girard's Hotel Utah Borscht

4 cups beet juice

3 1/2 cups chicken or beef broth plus 1/2 cup

Juice of 1 lemon

Sugar to taste

Salt to taste

1/4 cup cornstarch

1 cup sour cream

1 or 2 egg yolks

Sour cream

Chopped parsley

Hard-cooked eggs, diced

Lemon wedges

Bring beet juice and 3 1/2 cups broth to boil. Stir in the lemon juice, sugar and salt. Combine the remaining 1/2 cup broth and cornstarch until smooth. Stir into soup. Cook and stir until thickened.

Combine sour cream and egg yolks. Gradually stir 1 cup of the hot beet juice mixture into egg mixture. Then, stirring constantly, slowly add warmed eggs back to hot liquid. Heat without boiling. Strain. Serve hot or cold.

Garnish with sour cream, parsley and eggs. Serve with lemon wedges.

Servings • 8

Source: 25th anniversary edition of the Heritage Cookbook of the Junior League of Salt Lake City.