Simple Tarragon Simple Syrup

“I can’t wait to share this lemonade with my friends!” exclaimed one of my guests. Oh yes, made of fresh tarragon, it tastes wonderful! Very refreshing — just what we need for Texas summer.

May 3, 2015
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Grin for Green! Ox Tail Green Borsch

Long time ago, I was sure green borsch is unique for Ukrainian cuisine. In reality, a similar dish exists in many cuisines all over the world. For regions with four-season climates, a soup with local greens is a must. Like for red, there are many variations of green borsch in Ukraine. This recipe is one of my variations with a strong ox tail stock. Use any stock of your choice, or even water. Adjust the toppings to you taste and diet. Sorrel and other greens are the main hero in this soup, they create the flavor and pack it with spring goodness!

April 8, 2015
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Let Zephyr only breathe…

Zefir (Russian: Зефи́р, may also be spelled zephyr or zephir) is a dessert commonly produced and sold in the countries of the former Soviet Union. As the name suggests it has a delicate airy consistency. It is made by apple puree, which has been thickened with pectin, and egg whites into a foam. The foam is stabilized by a sugar and agar syrup.

March 25, 2015
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When life gives you lemons…

“Lemon is a love fruit, but should be mixed with sugar for maximum results. Lemon pies, the British lemon curd, and lemon puddings are all love-inducing. Women once served lemon pies to their husbands to keep them home at night.”

March 8, 2015
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Cauliflower and Almonds Soup

Do you know that almonds is a very important ingredient in British cuisine since Early Middle Ages? That almonds appear in almost every third recipe in Shakespeare’s time? That British loved to thicken soups with different nuts?
This soup features delightful sweet halftones of caramelized cauliflower and toasted almond slices. Creamy base, juicy fried florets, and crunchy nuts let you experience a variety of textures in every spoon.

February 16, 2015
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Asustar el Pulpo! Scare an Octopus!

Treasures I bring home from my travels are mostly not material. They are memories, pictures, and recipes. I love traveling for many reasons, but seeing my friends who live far away is the most valuable experience. And sometimes, I am lucky to meet in real life people I knew for years virtually, which always feels…

January 28, 2015
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My Borsch

Rich, thick and dense, bright red, piping hot, always served with a dollop of a sour cream on top. My father and brother would say: “There is a borsch and there is red soup with beetroots and tomatoes. These are two very different things.”

January 26, 2015
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Megrelian Kharcho

Kharcho (ხარჩო) is a traditional Georgian meaty soup or stew. It is usually made with beef or chicken, but can also be made with other meats and poultry. Depending on the region, its consistency may vary. There are many recipes, many variations. What similar characteristics make them all “kharcho”?

January 13, 2015
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The Most Popular Thai Soups: Tom Kha

My Tom Kha Thale is a Thai-flavored bouillabaisse: the Thai soup base — coconut milk, galangal, lemongrass, kaffir lime leaves, fish sauce, lime juice, Thai chilies — and the best seafood medley I can get.

January 10, 2015
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