Polina! So happy you’re here and I’m excited to get to read more of your beautiful writing and recipes… no splashy launch needed (love Anna’s advice), your work speaks for itself!!
Welcome to Substack, Polina, so great to see you here! Over a year and a half in for me, and I'm still working to hit my groove. I'm trying to relax a bit about the content I share, shake off my years of writing articles and editing magazines, understand that less formality is really quite welcome here. I hope you have a lot of fun with yours and look forward to reading more. I will definitely be making this borscht recipe soon, it's perfect for us. My husband doesn't like beets and I have a small patch of sorrel, always looking for new ideas of how to cook with it. Thanks so much for this inspiration, and for your stories.
Thank you for the warm welcome, Cynthia!! So wonderful to hear from you. I'm hoping my approach here is similar - taking it slow and seeing not only what readers find interesting, but also what I feel inspired to write about it. It's nice not to have any constraints :) And I hope you do make the borscht. I'd love to hear what you think!
Excited to read you on here, Polina! Also, if anyone is interested in trying out sorrel but can’t find it fresh, I highly recommend the canned version which most Eastern European stores carry. I tried out different brands and found very little difference between them. But I love having a jar of this stuff in my pantry in case on a green borscht craving emergency! (Added bonus — the canned stuff is available all year round, not just in the spring :))
oh my goodness, how have I never seen this?? I'll keep an eye out next time i'm at the store. love the idea of year-round green borsch. thanks for the tip and the welcome :)
Thank you!! I usually start to see it pop up at farmer's market starting around now and through June. I hope you can find it! Otherwise, you can still make it, but swapping out the sorrel with spinach and/or nettles and add lemon in the end for that zing.
Welcome to Substack, Polina! I started a sorrel patch in my garden last year and happen to have all these ingredients... will try this out, sounds delicious!
yes, that makes me so happy to hear! I love this soup with nettles. I bet Georgia is so beautiful this time of year. And speaking of which - i'll be there end of august through mid-october. we'll have to link up if you're up to it!
it is "sleeping with the windows open" weather now, definitely lovely. Yes hit me up when you are here, we live in Vera. I'm in the early stages of a food project, pairing with Georgian wine, using as many local ingredients as I can, including doli red wheat for the breads and fresh pasta.
I was at Dezerter's bazaar today, the last bazaar here (there were so many before). I'm happy to say it is crazy and wonderful and busy. I was handed free cups of homemade cognac at 10am, all of that is waiting for you :)
I love that place and i'm so glad to hear it's crazy as ever. I always think of this one time I visited - I walked into an empty room or hall and there was just a giant pig's head just chilling on a stool by itself. not sure where its owner went haha can't wait to come back!
I'm excited to read your work, and embarrassed that I missed your announcement on IG about your next cookbook (darned algorithm!).....anyway, so glad that you're here.
Polina! So happy you’re here and I’m excited to get to read more of your beautiful writing and recipes… no splashy launch needed (love Anna’s advice), your work speaks for itself!!
Such sweet, encouraging words. Thank you, Michelle!! Excited to connect with more wonderful people like you here <3
Welcome to Substack, Polina, so great to see you here! Over a year and a half in for me, and I'm still working to hit my groove. I'm trying to relax a bit about the content I share, shake off my years of writing articles and editing magazines, understand that less formality is really quite welcome here. I hope you have a lot of fun with yours and look forward to reading more. I will definitely be making this borscht recipe soon, it's perfect for us. My husband doesn't like beets and I have a small patch of sorrel, always looking for new ideas of how to cook with it. Thanks so much for this inspiration, and for your stories.
Thank you for the warm welcome, Cynthia!! So wonderful to hear from you. I'm hoping my approach here is similar - taking it slow and seeing not only what readers find interesting, but also what I feel inspired to write about it. It's nice not to have any constraints :) And I hope you do make the borscht. I'd love to hear what you think!
Excited to read you on here, Polina! Also, if anyone is interested in trying out sorrel but can’t find it fresh, I highly recommend the canned version which most Eastern European stores carry. I tried out different brands and found very little difference between them. But I love having a jar of this stuff in my pantry in case on a green borscht craving emergency! (Added bonus — the canned stuff is available all year round, not just in the spring :))
https://www.russianfoodusa.com/sorrel/
oh my goodness, how have I never seen this?? I'll keep an eye out next time i'm at the store. love the idea of year-round green borsch. thanks for the tip and the welcome :)
Congrats on the new Substack! Excited to see you joining the community with your words and can't wait to read more to come.
Thanks, dear friend! Excited to be here. I'm in good company ;)
Welcome! I love soup and this one sounds amazing - I’ll have to figure out how to get my hands on some sorrel. 🩷🩷🩷
Thank you!! I usually start to see it pop up at farmer's market starting around now and through June. I hope you can find it! Otherwise, you can still make it, but swapping out the sorrel with spinach and/or nettles and add lemon in the end for that zing.
Welcome to Substack, Polina! I started a sorrel patch in my garden last year and happen to have all these ingredients... will try this out, sounds delicious!
Thank you so much - please report back!!
nettles are in season in georgia at the moment!!!! You're synchronized with the old land.
yes, that makes me so happy to hear! I love this soup with nettles. I bet Georgia is so beautiful this time of year. And speaking of which - i'll be there end of august through mid-october. we'll have to link up if you're up to it!
it is "sleeping with the windows open" weather now, definitely lovely. Yes hit me up when you are here, we live in Vera. I'm in the early stages of a food project, pairing with Georgian wine, using as many local ingredients as I can, including doli red wheat for the breads and fresh pasta.
sounds fun - and delicious. looking forward to learning more. i'll message you when we arrive!
I was at Dezerter's bazaar today, the last bazaar here (there were so many before). I'm happy to say it is crazy and wonderful and busy. I was handed free cups of homemade cognac at 10am, all of that is waiting for you :)
I love that place and i'm so glad to hear it's crazy as ever. I always think of this one time I visited - I walked into an empty room or hall and there was just a giant pig's head just chilling on a stool by itself. not sure where its owner went haha can't wait to come back!
I'm excited to read your work, and embarrassed that I missed your announcement on IG about your next cookbook (darned algorithm!).....anyway, so glad that you're here.
So nice to hear from you, Carmen! And damn that algorithm!! Excited to be here :)