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
This butter bean salad recipe comes from Yotam Ottolenghi’s vegetarian cookbook Plenty. (Apparently, so many Londoners are cooking his food these days, that a columnist in the Financial Times recently suggested that “to ottolengh” should become a verb.)
I’m always on the lookout for recipes that make use of sorrel (and lovage for that matter – I have a entire bush of that stuff…) The combination of feta and sumac sounded intriguing as well. Continue reading
I adapted this recipe from the one I found on the Celtnet website. Continue reading
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