How to make healthy choices every day

Beet & Black Lentil Borscht + A Book


I have been sitting on such a huge secret and I’ve just gotten the okay to share it…a cookbook is on the way! A real-life, printed, hold-in-your-hands cookbook that can sit in your kitchen and get dog-eared corners and covered in food stains for years to come! Hoorah! Whew, feels good to get that off my shoulders. It’s pretty difficult to have hidden my excitement for this long and have so many of you asking what it is I’ve been up to if I’m not working in restaurants or running courses. Well, there’s your answer. Ever since I signed on to do this project back in the spring, it’s been full-steam ahead, growing food, writing recipes, testing them, photographing, and of course, eating a lot of really yummy things. I am so in love with each and every one of my creations so far and cannot wait to see them all bound up.

To try and answer some of the questions to come…the book is going to be seasonally-focused and totally plant-based of course, with some optional animal products thrown in for function or flavour when necessary. It is almost entirely all-new recipes (!!!) with a few favorites from the blog because how could I omit a version of the Life Changing Loaf of Bread? I mean, really. I am also making the recipes gluten-free whenever possible, without the use of complicated combinations of special flours and gums. The recipes use relatively simple and seasonal base ingredients with some special touches thrown in for nutrition, taste, and aesthetics of course. There will be nutritional information in many of the recipes, like I have here on the blog – if the recipe features carrots, I’ll probably talk about beta-carotene. You get the idea. I’ve also tried to keep the equipment requirements relatively low so that everyone can make the recipes. There are a few exceptions, but most of the dishes require little more than a typically outfitted kitchen.

And the question on everybody’s mind: when can we buy the book?! We’re aiming for spring 2015 release and please stay tuned here on the blog for updates. There are no preorders at this time, so don’t go looking for it just yet – I promise to keep you all in the loop! I am just as excited as you are. No wait, more excited.


This recipe was one I made the other day after pulling up the last of my beets from the garden. I was going to put it in the book, but decided to share it with you all instead. It’s a very delicious borscht recipe that I’ve gussied up with juniper berries, caraway seeds and Dijon mustard. Heavenly! I also added lentils for extra protein and satisfaction. This is just the kind of meal that makes this mama-to-be very happy.

I remember the first time I ate borscht (and beets for that matter), I was about 12 years old and on another food adventure with my best friend’s mother, Annie, whom I spoke about in this post about sushi. We went to the Future Bakery, a Toronto institution that serves Eastern European fare in a no-fuss kind of way. Annie ordered borscht for me, with a side of toasted sourdough bread. I took one look at the soup and my stomach flipped. How could I possibly eat anything magenta?! This slurry was the exact hue of my Barbie doll’s prom dress. I hesitantly took a spoonful, and although I thought it tasted pretty good, the colour threw me off to the point where I wasn’t able to eat it at all.

I can’t recall when beets came back into my life, but surely it was in a form other borscht. Admittedly, they took some getting used to, as I had grown up on a pretty beige diet. Pink was reserved for candy. After some courageous attempts, I realized just how yummy beets are: rich, earthy, deep. And because they can be juiced, and eaten either cooked or raw, there is a whole world of possibilities to explore within this one little root. Just by slicing a beet in a different manner, you discover an entirely new characteristic. Gosh, they really get me going! And now borscht happens to be one of my favourite ways to enjoy them.


My version of borscht is fragrant and full of autumnal goodness. I chose to use juniper berries, a fairly new ingredient to me, to add another dimension of flavour. I really like the piney-ness that they impart – kind of like taking your taste buds on a walk through a coniferous forest after a heavy rain. They are a classic Scandinavian ingredient, so if you can’t find them whenever you live, just omit them. And I will say that although they add delicious flavour to this soup, I didn’t enjoy eating them whole, so I (politely) spat them out (also because pregnant women really aren’t supposed to eat too many of them!).



I realized something today: this could very well be the last post I write before becoming a mother, and if that is the case, I just want to send out big love to all of you for your support over the past few months. Whether it’s been sending me a caring comment after my cake-tastrophe confession, or joining me in the park for potluck picnicking, I really feel grateful to all of you! Please know that I’ll still be blogging from now on, just a tad lighter perhaps. You can still follow me on Facebook, Instagram, and I just set up a Pinterest account after many requests. Please be patient with me, as I am pretty slow on the uptake with this computer stuff (remember how long it took me to get on Facebook? Sheesh).

And now it’s back to the kitchen for me – I have a cookbook to write!

Be well and make food for each other.
With a (very) full belly,

Sarah B. + sprout

165 thoughts on “Beet & Black Lentil Borscht + A Book”

  • Many years ago I made a version of this soup which had the beetroot in matchsticks. I am familiar with the whole lentil beetroot partnering but that soup was amazing! I suspect partly to do with the juniper berries which was new but it seemed to me then that every little flavour element was really well placed. I wonder if it discoverable somewhere online still?
    I have made this one also but for some reason the older version tastes better in my head…

  • Thank you for this soup! We’ve made it many times over the past two years, and my daughter has always enjoyed it so much that she requested it for her 6th Birthday lunch today! xo

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  • Your photography is just stunning, not to mention your delicious healthy recipes. Many have become a staple in our household. So looking forward to reading your new book. X

  • Oh gosh, yes! I have been waiting impatiently for a cookbook from you. I love all your recipes and the amount of research you put into them. Bring on 2015 😀

  • Made this last night and it turned out great! Only had 1 qt of veggie broth so added water and I was surprised how much flavor it still had. Didn’t have dry lentils on hand so used canned and also added the beet greens as I didn’t want to waste them. Thanks for the intro on Juniper Berries as it was my first time using Juniper Berries. I’m curious how this would taste without the berries so will try without them next time.

  • I made this yesterday and am eating it today. I am not a vegetarian and did not have any veggie broth so I mixed chicken broth and water – it is really, really good especially on a cold, snowy day like today. The juniper berries are a great touch and worth the $12.95/lb!! (I bought two tablespoons in the bulk herb section of Whole Foods). Thank you!

  • Dear Sarah, I made this recipe twice already (it tastes sooo good!) but somehow I don’t manage to get the same beoutiful color like yours…mine turns kind of mushy brown, probably from the lentils. I used already cooked beet and beluga lentils. I would really love to get this super pink colour! Thanks!

  • WOW, a book and a baby, how exciting. Congratulations Sarah. Your recipes are a complete inspiration to me and as I type, the smell of Life Changing Bread and Black Bean, Cherry, Chilli Chocolate Biscuits (Oh mother of divine turtle bean!!!) fill up my home. You have put a serious ‘pep in my step’ in the kitchen, thanking you kindly. All good things to you and yours. No prizes for guessing who’s getting what for presents in 2015…………………..

  • Congrats on the baby and cookbook! A question: What is a “knob” of ghee or coconut oil? I’m not familiar with that term. Thanks! 🙂

  • Love this soup! Normally I don’t really like soups that aren’t blitzed but the flavours in this soup are so different from anything I ever made before, I don’t miss the “blitz-effect” at all. Should watch out with my clothes though, with this soup, since I am very messy 😉 . Thank you for introducing me to these new flavours and all the amazing other recipes and inspiring information on your blog. I’m eating a lot more beetroots, red cabbage and kale since I found your website through my boyfriend who used to work at the Conservatorium hotel in Amsterdam and saw your presentation there. Totally addicted to your blog by now, really love it! Keep up the good work and I’m looking forward to your cookbook! Greetings from NL!

  • I just made this and it is so freakin good!! I am Ukrainian and I grew up eating my Nanas traditional borscht but I have never made it before. This turned out hearty and delicious!! I hope it freezes well because no one else in the house will eat it except me. Their loss 🙂

  • I made this soup for my birthday and even though people were intimidated because of the color they loved it!! And so did I. Loved that I had an excuse to try juniper berries! Cant wait for the cookbook

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  • This recipe was so delicious!!! My 3 year old just finished powering down her bowl of Borscht as well. Thank you so much for sharing your incredible creations. We will be buying the cookbook as soon as it’s available.
    Congratulations on your new baby!

  • spring 2015? Am I the only person that finds this awkward? An 18 months notice? Didn’t you mean spring 2014? great borsch and great blog and great birth (congratulations to the whole family) and great recipes – life saver

  • Just a few hours before I saw your recipe yesterday, I found three enormous bags of organic vegetables on my door step, delivered by some love friends of my mother’s who have their own little garden. In it were, among other things, I kid you not: leeks, carrots, beets and red cabbage! It goes without saying that I had to make your soup, and I did this evening, and I am still savouring the after taste. It was soooo good. Especially the mustard. 🙂

  • Oh me oh my!! One for home and many as gifts!! Cannot wait for your upcoming cookbook, congratulations, this is wonderful!!

  • This soup was amazing, we loved it. I topped it with some fresh dill and parsley so delicious. Congratulations on the book, really looking forward to getting it when it’s released.

  • Yep, this was delicious! It makes a big pot and leftovers just get better. I stirred in some whole grain mustard after ladling into individual bowls, and that with a drizzle of extra virgin olive oil & black pepper to finish as suggested is perfect. Thanks Sarah for choosing a recipe to leave out of your book and share with us now!!

  • I’m so excited to have found your website – gosh! where have I been for the past 2 years…the recipes are amazing and the photo of your beautiful pregnant self is precious. I’ve been reading through the recipes like they are a novel and can hardly wait to start cooking. All this because I was looking for a recipe for Organic Gluten Free Vegan Hemp Bars – I had one from my local co-op bakery that was really good and am thinking I can make them myself. I’ll certainly give it a go and, if I’m successful, I’ll share. Lots of luck with the baby and the book and thanks for a beautiful and inspiring website.

  • What an utterly beautiful website you have! I’m so happy to have discovered you. Everything looks so fresh and delicious, and is so beautifully captured in your photos. Good luck with your forthcoming baby and book.

  • I have been reading your blog for a few months now, religiously making the recipes, it’s fantastic and has brought me back in my kitchen! Thank you! Congratulations on the book, and the baby. Such exciting and special times ahead.

  • Oooooh sarah!!!! Cant wait for your book! And all the new flavours and information i am going to discover and learn! You really changed the way i think about nutrution!! Thank you!!

  • I love your blog and your recipes. The idea of a cookbook is great! Having a new baby *and* writing a cookbook is going to be, um, well, in a normal person world…a bit of a project! Hopefully you have a lot of behind the scenes help over there. I cook a lot, but those first few months with my first, it was a challenge just to open the fridge and assemble celery and nut butter to snack on, let alone cook something interesting! I always giggle a bit when I see new moms out walking with a young baby, and a clearly new dog. As if one huge life change weren’t enough! Go easy on yourself the first year! Babies are a lot of work, and well, we can wait for a cookbook!

  • I have wanted to make Borscht for quite some time and this recipe did it — making it tonight! Thank you. I love your blog, recipes & stories and will anxiously await your cookbook (and news of your baby!!)

  • Wow! My prayers have been answered- so excited for both you and myself, a real life cookbook! And the borscht- sounds utterly divine. I love juniper berries, i liken them to that final mist of perfume you spritz before leaving the house. They impart such a heavenly fragrance. Best of best luck for the birth- you’ll be just swell xxxxx

  • Wishing you all the best from Canada!! I have been a longtime fan of yours but have never commented, despite loving so many of your dishes (especially the four corners lentil soup!) Many congratulations on the book and sending lots of love and energy as you begin motherhood!

  • Congrats on your book – I am sure it will be breathtakingly great! I have visited your blog frequently the past few months without leaving a trace. But with your news I couldn’t keep quiet anymore. Best of luck with both book and baby!


  • Hello
    Just wanted to say that yesterday I made your wonderful Borscht soup. Trully delicious it was even with my mistake of purchasing pre-cooked beetroot and not being able to find Caraway seeds or Juniper berries in my local supermarket! I substituted these missing ingredients with a small handfull of Cumin seeds and the result was really great so thank you, I’ll definitely make it again and will continue my hunt for those missing ingredients.

  • Hooray for the cookbook!! I have been a reader since the early days and this achievement makes me giddy with joy for you – it has been a long time coming, congrats!! What a beautiful and serene photograph of you; all the best for your new journey into motherhood. (I hope you post a picture so we all may meet darling little sprout!). Finally, as always, this Borscht tastes AMAZING! xxx

  • Hi Sarah:)
    Best of luck with both your book and your new journey into motherhood. You’ve been such an inspiration at mealtimes. Looking forward to some awesome baby/toddler recipes in the next couple of years..maybe?
    xx dawn

  • A book and a baby….how much fun is that all at once?!?!? How exciting for you, indeed. Congratulations on “birthing” both. LOL! Take care and look forward to reading more about both.

  • I love your site, I’ve found many, many delicious recipes that I’ve very much enjoyed – thank you for the terrific job you do! 🙂 Really looking forward to adding your book to my collection. Your journey is really inspiring, I’m wishing you much happiness and health as you enter this new journey in life with your sweet babe.

  • I am a newbie to your site, but I absolutely LOVE it. I’ve been spending free time reading each post starting from 2007…I still have a long way to go but have been enjoying my time reading.
    I am writing today to say THANK YOU (for your site), YAY!! (for the cookbook) and ENJOY!! (for the baby!!) Wishing you all the best.

  • What a beautiful picture of you!!! I can’t wait to see your new bundle of joy when you are ready to share. This soup looks yummy!

  • Yum! I made this Beet and Black Lentil Borcht along with your Black Quinoa Corn Muffins from an earlier post…Delicious! I love your blog and look forward to your book. I am grateful for your delightful inspirations! All the best!!

  • Dear Sarah.
    Oh how you glow – and bet it takes more than a soup to get there. I think you are such an inspiring and beautiful women, and I love to take sneak peaks in to your colourful and wonderfully holistic world whenever you allow it. I hope the birth of your child and book goes well and I can not wait to see both.
    With love, admiration and gratitude I send you positive vibes and a virtual hug!

  • All the best Sarah, giving birth is the most magic and empowering moment for a woman. I just had a little sprout myself. 😉

  • This looks so good! I’ve never been a fan of beets (I have slightly traumatic childhood memories of canned beets) but this recipe might be the thing to change my mind. Congratulations on the book and your impending motherhood. Such good things ahead!

  • I made this, and it is fantastic. I add a little extra mustard to my own bowl, which really makes it (along with some sourdough, of course)

  • UUUUppppie:-) soooo lucky us!!! I have been waitng for announcement like this the last months:-))))so happy its coming true!

    are these actually beluga lentils u are using, I have once cooked some and they needed much more time than the French (du Puy) ones:-) however with this colour I will have to it alone at home (my better half is not big fan of the colour&veggie)…

    all the best+good luck&tons of positive energy for the big day,
    plus ONE big warm hug from wet tulipland,
    Jana <3

  • Sarah,
    Looking forward to reading your cookbook! Autumnal goodness.. can’t wait to cook this one up.
    You look absolutely beautiful, i’m sure your baby will be super cute as well! I wish you all the best.

  • Of course you would come up with a totally refreshing, original, and approachable take on something like borscht. I really don’t put anything past you, Sarah. You make everything look amazingly good and accessible for everyday cooking. And I am very excited for your cookbook to come out, though not surprised. You have too much talent not to eventually have your creations bound in a book. Hoping to hear some more good news of the baby very soon!!

  • A big congratulations to you Sara. Can wait for your book and to hear about the arrival of your little Sprout. All the best 🙂

  • Got a recipe from The 0 magazine of yours and the love affair began with this recipe wedsite. I love also that the recipes work. As so many do not. You have really done your homework, and I applaud you. Also for your beautiful photography.Congrats on motherhood. We found our first to be almost magical. How did all those little parts and pieces come together so perfectly.Enjoy the beautiful blessing of having created your likeness in one so small. God Bless

  • Can’t wait to make this next week. Question: what is knob ghee?
    Best wishes to you and your baby. Beautiful photo.

  • Hi Sarah, wishing you all the best for your little one on the way AND for the cook book! What exciting times lie ahead. I’ve got The Raw Brownie in the works today and although I haven’t tasted it yet, I have been to the fridge an embarrassing amount of times to stare lovingly at it. It has just prompted me to leave a comment and thank you for your all of your beautiful inspiration – from the very first recipe I tried (Best Lentil Salad, Ever) I knew I had a dependable source of ideas and information and loveliness here at My New Roots. Thank you for the happiness you bring!

  • Spring 2015? That’s in forever, and a torturous length of time to wait. Also wanted to say that’s a beautiful picture of your pregnant silhouette! Always enjoying your recipes, thank you for sharing them.

  • A book! Congrats! I can’t wait to get it! Also, I’m so excited to find a good use for all the CSA cabbage I have piling up…

  • Oh Sarah – how thrilling for you. It’s like a double birth – baby and book. I know just how much goes into growing and nurturing both; it’s magical, exciting, but knackering too. Well done and so much love and luck with everything.

    Also a huge thanks for your contribution to my PULSE book which came out last month. I so want to send you a copy as promised – could you send me your address please?
    Jenny XX

  • I have been waiting and waiting for this day. I just KNEW there would be a cookbook in your future, and I am so so excited. I am definitely going to be one of your very first orders. Congratulations on all the success that has come your way and on your little baby. So much love!

  • Sarah, you are such a beautiful human being. I’ve been following you for a couple of years now and I always turn to you when I’m stuck figuring out what to cook. It makes me is happy to know you are coming up with a book. I’ve been wondering when that was going to happen. Congratulations and take your time coming back, cherish your time before and after baby. Much love and positive vibes to you. Please, never stop doing what you do. It inspires me in so many ways. Thank you!

  • Hi Sarah,

    So SO excited about the book-I have been secretly wishing this was true for awhile now!! Sending love and good wishes to you and your new (expanding) family! You look incredible in this picture!

  • You are gorgeous! Congratulations on being a mother. I can’t wait for your cookbook either! I love ones that are seasonally arranged. Also, I’ve never had borscht in my life. I just remember on the Rugrats when Chuckie was sprayed by a skunk and Grandpa dunked him in a pot of borscht. Maybe that’s why I’ve never tried it. But this looks like a great place to start!

  • Wow, how exciting! So much good stuff going on your life. I hope you’re enjoying all of it. I’m looking forward to adding your cookbook to the collection in my kitchen. And best of luck with baby-to-be.

  • We’re so close!!!! I’m due tomorrow!! Can’t wait to hear your news when the time comes :). HUGE congrats on the cookbook lady. How seriously exciting!!! Big hugs and kisses to you XO

  • Oh my god, I CAN’T wait for the recipe book!! so excited!!!! even though it’s probably another long year of waiting, it’ll be so much worth it. Will “Stocking the Pantry” be included into the book? Uff, have been longing for that one so much these past months 🙁 anyway, going to try your Borscht very soon!! 🙂

  • Hi Sarah,
    I’m having trouble viewing your blog through bloglovin. I’m able to see that you have a new post up on your blog but when I click through the link via bloglovin, I end up at a blank page.

  • Where to begin?! An enormous Thanks, for the recipe and all recipes you’ve posted. Delicious looking and sounding soup for dark wet autumns in the north. So excited about the book! Too excited! And many well wishes for your beginning of motherhood. Your little ‘sprout’ is already incredibly lucky with a healthy beginning. And I just hafta say it, you are stunning and radiant, thanks for showing your beautiful bump. Lots of gratitude your way.

  • Sarah B – love all your stuff and your cake recipe was great! My boyfriend always says ‘those who always do everything perfect are not doing much at all.’ I lived in Poland for a year and love discovering borscht but what a great new twist on it. Wishing you a wondering last days and your probably getting eager to meet the little one now. Hope all goes well for all the family. The most amazing experience ever! Thank you again for continually supplying food inspiration and funny reads!

  • Good luck with the baby! I hope you have a speedy delivery and recovery! Oh, and I can’t wait for the cookbook!

  • What a fantastic news, CONGRATULATIONS! I will look forward to holding your book in my hands and staining many pages while cooking with it. Viva Sarah aka amazing woman, chef extraordinaire, talented author and beautiful Mama-to-be soon!!! 🙂
    I meant to tell you before, I love the close-up picture of your lovely face in the Kinfolk Table book, you look like an enchantress! XO

  • Congratulations! I can’t wait for the new book. You are such an inspiration and such a source for me – I expect many dogeared pages!

  • Oh Sarah, this is such wonderful news!! I’m so happy for you, and I want to thank you for all the many ways you’ve inspired me in the kitchen and on my own journey towards a plant-based diet. Thank you! Congrats! Can’t wait to get my hands on your book 🙂

  • Congrats, Sarah!!! So many beautiful things coming your way. Your blog is hands down one of my few favorites. I am also pregnant and so excited to see where motherhood takes you with the blog and can’t wait for the cookbook! Wishing you the healthiest delivery and baby possible from an American living in Peru. Love and light x

  • Ooh. Long time reader here, although I’ve never posted before. I’ve made so very many recipes from this site, I cannot WAIT for the book! You have made my week. It’s going to be such a long wait, but so worth it. Enjoy your baby, post when you can. We’ll be here.

  • This is such good news. I am excited to get my hands on this book! Your blog has made a big impact on the way I eat, so it will be great to have a physical to reference from! Congratulations on your success- we are all cheering for you!

  • Great news re cook book! Really, not that surprising. I was wondering about a red velvet-beet cupcake recipe… And thought that you might be the person to make it wonderful! Enjoy your next few months!

  • Congrats to you on multiple new endeavors! I regularly read your blog while my two wee ones rest. Seeing that picture of you brings back a flood of beautiful memories and mixed emotions of that just before birth period. 🙂

  • Congratulations! Finally!
    Of course it is going to be aaa-mazing. Just wish we could fast-forward a year ahead.
    And you will be in our thoughts these coming days/weeks. Such magical times ahead.
    Hugs from sthlm!

  • This post makes me so excited for SO many reasons: cookbook! Baby almost here! Joy! Congratulations on your cookbook (but, about time, amiright?!) I can’t wait to hold it in my hands and cook from it. And this recipe looks divine – I’m a beetaholic, for sure. Thank you for sharing it with us now!

  • Congrats Sarah! I can’t wait to buy the book! And I am so excited for you to be a mama! You are such an inspiration! 🙂

  • Congratulations on your book – yay!
    And you look so beautiful! I wish you all the best for the time to come. It’s both incredibly beautiful and completely crazy at the same time.

  • Congratulations – that will be a lovely book I’m sure. All the best for your delivery. I will make your soup this weekend – I have all the ingredients, even the juniper!

  • This is so very exciting, Sarah! Congrats! I wish it would be 2015 already.

    And this borscht? One of my most favorite soups for cold days. Adding juniper seeds to it sounds like a wonderful addition. I collected some at our summer cottage this summer and dried them. This is definitely the kind of dish I want to use them in.

    I hope you have a relaxing time before your little one arrives. You do look gorgeous! I love that picture of you. xoxo

  • YAY! My favourite ever blog as a cookbook! Can’t wait that is just too exciting. Well done and congratulations, you deserve it. And good luck with mummy hood! I hope you have a speedy and easy delivery 🙂

  • That is amazing!! I’ve been following your blog religiously ever since Camros (one of my favourite restaurants), linked to your blog in their newsletter. I just knew your blog was something special, and I’ve really enjoyed watching it grow throughout the years. Congratulations on the book and for the soon-to-be new family member!

  • oh happy day! wonderful news, dear Sarah 🙂 I’ll definitely try it with juniper berries next time I make borscht, or maybe even add them for fermenting some beet kvas 🙂 loads of love!

  • Barszcz – as we call it here in Poland, where it kinda comes from (even though there is a dispute between Poland and Ukraine) – is one of the most amazing things in the world and very good for the baby, I’m sure 🙂 All the best!

  • Congratulations on your upcoming cookbook! I was just telling my friends how I wished you had a cookbook and now you do! I love this recipe…great way to introduce beets to people as well.

  • Best news! I was just thinking yesterday- when is she going to make a cookbook!! Love this blog, you are amazing! All the best with your little bundle of joy arriving soon!

  • Congratulations! I look so very forward to purchasing your recipe book in 2015! I have tried a whole bunch of your recipes and have spread the word around about your website and all that you create – you are truly an inspiration to all of us!

  • Hi Sarah! Your blog has been such a great resource for so many delicious things these past few years. I absolutely can’t wait for the cookbook.

    All the best with the little one!

  • I love this recipe, Sarah! I’ve been following your blog for a while, getting heaps of inspiration, and sent a few links to my family in the Midwest (where they’re spreading like wildfire). I’m a Copenhagen native, but my wife is Russian – so I love the Scandinavian twists on this Borsch.

    One suggestion when preparing this recipe, would be tone down the juniper berries. They’re quite flavorful, and I wouldn’t use more than a heaped teaspoon myself. In addition, I would advise chopping them up before use, or maybe even work them through a mortar. There’s a reason why you didn’t like to eat the berries whole (and it’s not just the pregnancy!). I usually prefer them with wild game, but am really looking forward to see how they compliment the beets.

    Best of luck with your delivery, to you and your husband!
    Exciting times indeed.

    Looking forward to the book!

  • Your blog has been a joy to read and explore, and everything I’ve made so far has been everything I imagined it would be–so delicious! I’m excited about your book and can hardly wait to hold it in my hands. Take care of yourself and little sprout, and we’ll see you when we see you.

  • Congrats on the book! You read my mind with this post. I was JUST hunting for a vegan borscht recipe the other day and came up empty handed. I will be making this soon 🙂

  • Yeeeeeyy!! I’m so happy for you!! And for me also, or course being able to own your beautiful book full of gorgeous new recipes. I am over-the-moon excited! Wishing you all the very best for the birth of your baby Sarah. Motherhood is the biggest gift and most amazing journey, and your little one is so lucky to have such a wise and creative mumma! Blessings to you, and I will be making this soup with the abundance of beets right now! xxx

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