Borscht is my favorite, nourishing reviving soup, especially for this time of year when we need that pop of color! This one sounds amazing. I love reading about Micah’s inspiration for adapting her beloved cuisine. Can’t wait to get my hands on NOSH.
Oh wow! This is brilliant! I love both fennel and beets -- and borscht is the soup of my Soviet childhood. Making this for sure. Also, Micah seems super cool; no wonder you're friends now.
I love your Substack, beets, and New Jewish Cuisine! My readers think I'm obsessed with beets bc I write about them all the time. Please check my series on food and why we eat it. After cooking school, I landed a job as a food stylist, and one of my favorite shows was called New Jewish Cuisine with Chef Jeffrey Nathan. Your posts bring back fond memories.
Wow, miso in borscht! We love all types of miso, so can't wait to try this version, thanks!
This sounds so good and can be served for Passover. Can this be made ahead, frozen and reheated?
Borscht is my favorite, nourishing reviving soup, especially for this time of year when we need that pop of color! This one sounds amazing. I love reading about Micah’s inspiration for adapting her beloved cuisine. Can’t wait to get my hands on NOSH.
Excited for this book! Thanks for this recipe.
I keep saying I'm not going to buy any more cookbooks and then....ordered! Thanks (?)
Oh wow! This is brilliant! I love both fennel and beets -- and borscht is the soup of my Soviet childhood. Making this for sure. Also, Micah seems super cool; no wonder you're friends now.
I love your Substack, beets, and New Jewish Cuisine! My readers think I'm obsessed with beets bc I write about them all the time. Please check my series on food and why we eat it. After cooking school, I landed a job as a food stylist, and one of my favorite shows was called New Jewish Cuisine with Chef Jeffrey Nathan. Your posts bring back fond memories.