Ukrainian Borshch (Украинский борщ)

BorshchI lived in Moscow through the summer and fall of 1991, the last months of the Soviet Union, when food could only be reliably found in open-air farmers’ markets, at prices jacked up to market levels.  During these days, I spent many hours with my friend Sergei Maslov who, like me, was studying at the Moscow Energy Institute.  Often I would visit his family in their cozy apartment in the southeast corner of the city, and his mother Marina would make dinners for us.  One of my favorite dishes was her authentic Ukrainian borshch.  One day I took out my notebook and wrote down the recipe as Marina prepared the soup.  I have scanned the original handwritten page and included it below. Continue reading

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Charkhlis Mkhali (Georgian Beet Salad)

BeetsThe Georgian table is always filled with a vast array of salads and appetizers.  Often at a Georgian restaurant, I don’t even make it to the main dish because I stuff myself on starters.  This is one of the culprits.  Mkhali (or pkhali) is a general term for a vegetable puree mixed with herbs and ground walnuts.  Yesterday I made the version with beets.  You could just as easily substitute spinach or other greens.  This recipe comes almost verbatim from Darra Goldstein’s masterpiece The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia, one of my all-time favorite cookbooks. Continue reading