Subj : Russian Cabbage Borscht
To   : Ben Collver
From : Dave Drum
Date : Mon Mar 13 2023 06:41:00

-=> Ben Collver wrote to Dave Drum <=-

 > Someone ought to tell the Moosewood folks that borsch/borscht is really
 > Ukranian Here's a recipe from Ruscuisine.com. I wish Olga was still doing
 > the e-mail newletter. But, I'm glad the web site is still up and running.
 >
 > This one had a hefty amount of cabbage as well. And only one beet.And
 > it's "vegedairyian".
 >
 >       Title: Borscht
 >   Source: Irene Verigin, Doukhobor Cookbook
 >
 >   RECIPE FROM: http://www.ruscuisine.com

 BC> Thanks for the education, i did not know that borscht originated in the
 BC> Ukraine.  Some of the best i've had was at a Rainbow Family picnic
 BC> potluck.  The cook brought a crockpot of borscht and a thermos of
 BC> cream.  She instructed us to add some cream into our bowl of borscht.

Kievan Rus', also known as Kyivan Rus', was a state and later an amalgam 
of principalities in Eastern and Northern Europe from the late 9th to 
the mid-13th century. Encompassing a variety of polities and peoples, 
including East Slavic, Norse, and Finnic, it was ruled by the Rurik 
dynasty, founded by the Varangian prince Rurik. The modern nations of 
Belarus, Russia, and Ukraine all claim Kievan Rus' as their cultural 
ancestor, with Belarus and Russia deriving their names from it. At its 
greatest extent in the mid-11th century, Kievan Rus' stretched from the 
White Sea in the north to the Black Sea in the south and from the 
headwaters of the Vistula in the west to the Taman Peninsula in the 
east, uniting the East Slavic tribes. (cribbed from the Wiki)

 BC> "vegedairyian", i like that :-)

Thanks, I made that up on the fly (altho, I may not be the only one). 
It's easier than "lacto-ovo vegetarian".   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Gryby w/Smetanye *
 Categories: Mushrooms, Dairy, Vegetables
      Yield: 4 Servings
 
      6 tb Butter or margarine
      1 lg Onion; chopped
      2 tb A-P flour
      2 tb Milk
  1 1/2 c  Sour cream
  1 1/4 lb Mushrooms; sliced
    3/4 ts Salt
    1/4 ts Pepper
    1/2 ts Paprika
 
  * Mushrooms w/sour cream
  
  Melt butter in a large skillet & saute onion till
  golden. Sprinkle with flour, add milk & 3/4 c sour cream
  while stirring. Bring just to a simmer, add sliced
  mushrooms, salt, pepper & paprika. Simmer covered for 5
  mins. stirring occasionally.
  
  Stir in remaining sour cream, heat thoroughly while
  stirring constantly, & serve.
  
  Source: Dr. Donald Houston's collection
  
  ORIGIN: Svetlana Boskovskaya, Zhitomir-Ukraine, circa 1996
  
  RECIPE FROM: http://www.ruscuisine.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... I just broke my own reord for consecutive days lived.
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