SLAVIC - Fall 2021 (Oct-Dec) Cuisine of the Quarter

This caught my eye

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They have amazing Boletus Wild Mushrooms too in Transylvania.

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They are not battered. The cooking process, is they are layered in a large pot and those on bottom or in middle may get cooked faster than those on the top layer.

They were sweet and delicious. Totally wonderful though not a starred Michelin dish ! Totally a Romanian authentic classic … and perfect for the truly cold winter temperatures in Romanian´s Brasov and Carthegian Mountain Passage and Transylvania.

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I am making a half recipe, but made with all turkey, no pork.

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https://polishhousewife.com/bigos-polish-hunters-stew/

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I like that lady a lot. :slight_smile:

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Zakuski

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Actually, H’s family has this regularly for Christmas, before the meal. Some butter with caviar on toast.

Photo credit: the Spruce Eats

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Any ideas for how to use a jar of Ajvar?

Some nice recipes here.

https://www.google.ca/amp/s/amp.theguardian.com/lifeandstyle/2015/sep/11/blitva-ajvar-recipe-stuffed-cabbage-montenegro-adriatic-feasting-henry-dimbleby-jane-baxter

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Making a beef kharcho tonight. While Georgia isn’t a Slavic culture, Kharcho is popular throughout the Ukraine and Russia, as well as Central Asia. I am substituting dried apricots for the sour plums, which isn’t traditional, but will add a tart note. I have used sour cherries in other Kharchos.

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My grandparents served this at every party they hosted, except red caviar, which was more affordable.

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My bastardized beef kharcho with apricots

An no recipe oven borscht using cabbage, tomatoes, pickled beets and dill.

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Cool :kissing_heart::sunglasses:

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H/T Melanie Wong

https://www.washingtonpost.com/food/2021/10/08/russian-house-california-restaurant/

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Fish market.
Credit: Ramesh SA, Flickr