Tiit Efert’s article “Beneficial Birch Syrup“ („Kasulik kasesiirup“) in the Postimees newspaper (17 November 2016) is full of good advice and tips how to use birch […]
165 g rye bread (dry or roasted in oven) 200 g dried fruit and berries to taste (e.g. apricots, currants, apples, pears, figs, dates, cranberries) Medium […]
1 kg sauerkraut (preferrably milder flavoured; rinse thoroughly and drain, if too acidic) 1 carrot (optional) Piece of meat (optional; we used lamb) Dark birch syrup […]
1-2 raw beetroots for roasting (can be replaced with poached or steamed beetroot) 400 g cooked brown lentils (you can use tinned lentils) 2 large handfuls […]
