This week, we interviewed Mia Billetdeaux, who writes Borscht for Breakfast, a publication that taps music, history, and culture for recipe inspiration.
Jews from the region that was the Austro-Hungarian Empire and is now Ukraine made red borscht and the sorrel variety - it was called shav. My grandmother used to have a jar of shav in her refrigerator in New York.
In Ukrainian, which shares many words with Yiddish (not sure if this is one, but it feels likely), sorrel is called шавель (pronounced: schavel). So that makes perfect sense! I love the way the soup is such a cultural marker for the start of spring.
Jews from the region that was the Austro-Hungarian Empire and is now Ukraine made red borscht and the sorrel variety - it was called shav. My grandmother used to have a jar of shav in her refrigerator in New York.
In Ukrainian, which shares many words with Yiddish (not sure if this is one, but it feels likely), sorrel is called шавель (pronounced: schavel). So that makes perfect sense! I love the way the soup is such a cultural marker for the start of spring.
Haven't had me some borscht in a while...just might have to now!
It is soup season after all...how do you prepare yours?
What a delicious way to read a recipe!
Love this!
My husband is Latvian. Every family, in the old country and the diaspora, adds their own influences to this wonderful soup. Haven't tasted a dud yet!