From Russia with… green borscht. Actually, calling this soup green is generous. An unappealing khaki is closer to the mark.
But what green borscht (or shchaveloviy borscht to use its Russian name) lacks in looks, it makes up for in taste. Fresh and bright with lemony sorrel, herbs and gently cooked vegetables, it’s both light and satisfying. Continue reading
Dinner tonight was what we call a “blini bar” (a meal we usually eat over the Christmas holidays) to mark Russia’s presence in the World Cup. I fry up a batch of blini, which I serve with a range of toppings: smoked salmon, creme fraiche, mackerel paté, chopped egg, pantzarosalata, and maybe some lumpfish caviar (which weirdly, Lyra seems to love). If we get tired of savoury toppings, we eat the rest with jam. They also freeze well. Most blini recipes seem to have yeast in them, but I’ve always been happy with this recipe: Continue reading
Ten More Bites 