Borscht is an Eastern Europe soup. The recipes vary wildly, because every country, region, duchy or dale brought its preferences to the pot — and threw them in. Needless to say, each variation has its proponents who slag other variations as not being worthy of the name Borscht. Some people attempt to define the styles…
Eastern European Food
Buckwheat Groats
To make buckwheat groats, buckwheat seeds are hulled to remove their inedible black outer hulls. Unprocessed (unroasted) groats are white. They can be used as is for sprouting, or as a substitute in dishes calling for rice. Some people find their flavour mild; others recommend toasting them in oil for several minutes to remove a…
Bulgur Wheat
Bulgur Wheat © Denzil Green Whole wheat that has been soaked, steamed, and dried. Part of the bran is removed, then the wheat kernel is cracked into small pieces. This process develops a nutty taste and speeds up its cooking time. It can be bought either whole or cracked coarse, medium or fine (sizing is…