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.
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.
Haven't had me some borscht in a while...just might have to now!
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!