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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I like that lady a lot. 
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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.
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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 
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H/T Melanie Wong
https://www.washingtonpost.com/food/2021/10/08/russian-house-california-restaurant/
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Nomination thread for next quarter is up! Winter 2022 (Jan-Mar) Cuisine and Dish of the Quarter - NOMINATIONS
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