11 Comments

This is the first of your posts that I have read, but I'm already a fan. I've always wanted to make borscht but doubt my husband will eat it. However, with so many possible variations--and a chart to boot--maybe I can make it work.

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Oh yes, there are endless options to please all palates! Anything you want to avoid? Maybe I can send you down the path to another recipe?

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Yes, but I think it’s central to borscht—beets! I have bad memories of them from childhood—too sweet (undoubtedly canned!). Perhaps fresh, in smaller quantities and mixed with other ingredients, I might come to enjoy them. Any ideas would be welcome!

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Yea, fresh or frozen should definitely be an upgrade. You might find that this is less "beety" than you think once you account for all the other vegetables. However, if you want to go a completely beetless route, try green borscht. You might have to wait a few more months into spring to find sorrel, but it's totally worth it. https://natashaskitchen.com/shchavel-borscht-sorrel-soup/

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Thanks, Mia! Excellent suggestions! I may try them both. So love the idea of changing my mind about something I thought I didn’t like! Also, a green borscht with sorrel is intriguing.

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Great post, Mia, and I love the borscht chart!

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Thanks Jolene, felt a little tongue in cheek but also useful so I went for it. Glad you liked it!

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With a chart like this how can I not make it!

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I feel strongly that more recipes need gantt charts!

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multi-hyphenates are truly a rarity, aren't they?

can't wait to start hoarding walnuts AND add a new soup to my repertoire — thank you wholly for the recommendation, a warming weekend awaits.

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Ones that don't make you chuckle like a ska band called Dogs in the Cosmos are true rare gems.

Walnut oil has probably been a top 5 addition to my kitchen over the last few years, you're gonna love it!

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