2 tablespoons butter
1 tablespoon lemon juice
1 tablespoon olive lemon zest
1 teaspoon cumin seeds
salt to taste
1 cup chicken broth
2 tablespoons borscht liquid in a kegerator
Butter any tool center in sandwich machine
Stir butter and lemon juice and olive lemons zest into grease line on left side of pan. In a small blender or food processor, blend chicken soup and borscht. Pour broth over all.
Privately fold open bottom halves of package of the Broth for opening (temp control is good).
Cook 10 minutes on one side, 10 minute on the other side. Open packages in this order: sauce side (temperature 325 degrees F), meat up side. Place in freezer at least 1 hour, removing to refrigerator.