Last week, as I was exploring the eco-trails of the Tryavna Balkan, I met a very chatty guy and his 4-year-old son. They were on their way to pick up fresh nettle plants. This reminded me of the delicious nettle soup that my grandmother used to cook every year in the very beginning of spring. Here's the recipe.
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This deep red meaty soup has many varieties depending on the region it's coming from. But it seems that it has become somewhat of a Ukrainian national symbol. The red beetroot is the major ingredient of the soup and the bearer of that rich, earthy, delicious flavor. Here is how I cook the Ukrainian Borscht.
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One of my warmest childhood memories was crimini mushroom hunting in the damp fall mornings. Later in the day, my mom would cook the yield, and the aroma of the criminis and the fresh dill would mix and float around the kitchen, and make me feel cozy. Here is the family recipe.
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I tasted this soup for the very first time a few years ago at the bakery shop on the corner of Lexington and 41st. It was unusual, yet delicious. It took me many cups of soup to figure out the recipe. Here it is.
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