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URLhttps://www.epicurious.com/video/watch/borscht
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Meta TitleWatch How to Make Russian Borscht | Around the World in 80 Dishes | Epicurious
Meta DescriptionEpicurious' Around the World in 80 Dishes takes you to Russia with a demonstration of a recipe for Borscht prepared by Chef Eve Felder of The Culinary Institute of America.
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Hi, I'm Tanya Steel, editor-in-chief of epicurious.com. and you're watching Around the World in 80 Dishes. Today, we're going to mother Russia to make some borscht. I'm here with my friend, Eve Felder, from the CIA. Now chef, my grandmother actually was Russian. Oh, was she? Maya Rubenstein, and one thing that she taught me was how to make borscht. It essentially is kind of a stew, right? And it's something that everyone has heard of, but it sounds like it's more intimidating than it is and in actuality, it's actually a very fast, beet-vegetable stew, is that correct? That's exactly, beet-vegetable soup. It's easy to make. Is it, and so tasty. Shall we do it? Yeah! Do you wanna do it? You show me your version Okay, this is my version. So, we're gonna heat up our pan, and we're gonna add vegetable oil. Do you wanna add that? Please. And then, we're gonna put in, let's put in the onions. Let's put about half of that. Half? Okay. Yeah. So, we're gonna saute the onions. Let's go ahead and add the garlic now, okay? There we go, that'll keep us going. On a cold, Russian winter's night. Yes, exactly. Now, once that comes to aroma, we're gonna go ahead and add our celery. Okay. Here you go. So, here, we're gonna go with the carrots. You know, as you're making this, it's reminding me that I know that in the Russian culture, French culture was very in, particularly in the 18th and 19th century and this is like a mirepoix. Yes, exactly. I'm wondering if that's how it began, that maybe the French influence in Russia -- Put the mirepoix, onions and celery and carrots. Into the Russian (drowned out by background noise). Yeah, could've very well. Also really just the basis of a great soup. Now, this is leeks, another tremendous Russian ingredient. Leeks are one of those chef ingredients, I feel like. That chefs use all the time and that us home cooks don't use leeks, but shallots and leeks add so much, you know they bring so much to the table, they really do. We're gonna go ahead now and add savoy cabbage. Let's go ahead and put this in, and let's let that wilt just a minute. You could actually put the top on for just a second to get it to go down. Alrighty, you know what, we need salt now, so let's put a little bit of salt and let's go ahead and add the pepper. Now, you see where our cabbage has, Yeah, it's wilted already. It's wilted down. We did that, and it's not gonna hurt it, we did it because it was filling the pan, the pot so much, so now let's add the rest of the cabbage. Add a drop more salt, and we're gonna go ahead and add the marjoram now and a drop more pepper. And now, let's put the, stir, give it one good stir. Don't want it to be sticking at all, those vegetables are pretty moist. Yeah, see? They're making a nice juice, isn't that gonna be beautiful? [Tanya] Yeah. [Eve] Do you see those colors? And then we're gonna add that red, gosh, it's so healthy. [Tanya] It's so full of fiber. [Eve] Yeah. [Tanya] My gosh. [Eva] Absolutely. [Tanya] It's like, a week's full of fiber in one dish. That's true. Okay, you know what, let's go ahead, it looks good enough. Let's go ahead now and add the grated beets. Now, is there a trick to not getting your hands red with beet juice? You know what, it doesn't get so red when the beet is raw. This is a raw beet. When they're cooked, yeah, you've gotta wear gloves. And it gets under your fingernails, I think. So, we're just gonna go like this, and just grate. Grate it in, wanna make sure our temperature's not too high. In fact, why don't we turn it down a little bit? Wanna give it a try? Yep. The key is just to be careful not to get your hand -- [Tanya] Right, I've done that, I've grated my hand. [Eve] Ugh, it's like childhood. [Tanya] That was fun. Terrible childhood memories of cooking, right? Now, we're gonna also add the vinegar as soon as we add the beets. Beets have a pigment called anthocyanin, and if you add, when you add the vinegar, it stabilizes the red color. If you don't add the vinegar, it can get washed out and in fact, if you have a base, too much salt, it can make it a little bit purple. So, whenever you have beets or red cabbage, always with red wine vinegar. Oh, interesting, okay. [Eve] So, there you go. So, there's two beets in there? Yeah, there is two. It ends up being about two cups of grated beets, and my recommendation, really, is to use a food processor. Yeah, it's easier. Yeah, I think it's much easier. Let's go ahead and stir that. You're right, it's not as, It's not as bad. I've actually dyed shirts trying to make my grandmother's borscht. Have you really? Yeah, disaster. Okay, so you wanna stir that, and I'll add a little bit of red wine vinegar. So, I think our recipe says that you do this, adding the vinegar, after 15 minutes, but you say that adding it now actually stabilizes the pigment. It does, it's much, it's better to add it now. And let's go ahead and put our bay leaf in, and then we're gonna add our beef broth. And like I said, it can either be chicken stock, veg stock, or even water. Perfect. So, chef, I know we deviated a little bit from the recipe, so, I think the recipe says that you cook this for 10 minutes, then you add the beets, then you cook 15 minutes, but it's fine as long as you basically cook it for about 25 minutes. That's right. And the main key, the key is that you want each of the vegetables to, you want all of the vegetables to be done at the same time. So, we had the carrots and the celery and the onions in, and the cabbage before we added the beets. So, they had been cooking, they wilted down. I see. No worries. No worries, no worries. And you know what? It's one of those things that's really forgiving. [Tanya] Yes. [Eve] It really is forgiving. Let's go ahead and salt a little. Okay. More. And let's give it a taste to see where we are with our salt. Then we'll cover it. Mmm. Mmm. It's good already, right? That's very good. Surprised how good it is so quickly. Isn't that good? Okay, so we will, we're gonna bring it up to a high simmer, almost to a boil and then we will partially cover it and let it go for about 25 minutes. Okay. We do wanna taste it after about 15 minutes, see where we are with the vegetables so we don't overcook it 'cause that's it. Great, no wonder it's so simple. It's really delicious. Those babushkas making this. [Eve] Doesn't that look good? It looks like we're just about done. It's been 25 minutes, let's go ahead and taste it. Make sure the vegetables are cooked. So, we're looking for cooked vegetables, and anything in the broth? The broth should be seasoned well with salt, but let's see, make sure get a little taste of everything. The vegetables are perfectly cooked. Are they perfect? I have an inkling that you're gonna say we need a little more salt. Yes, I do think a drop more. What about you, do you think that? Yeah, I think I would use an un peu. I wonder what Russian is for just a little one. I have no idea. Okay, let's see how this is. What we're gonna do is go ahead now, I think that's fabulous. Yeah. It's delicious. Let's go ahead now and serve it. Have this beautiful Russian-esque bowl, and then, gosh, isn't that pretty? See how easy this is? [Tanya] Yeah. [Eve] Sitting around a fire with some good pumpernickel, hearty rye bread. [Tanya] Reading from Tolstoy. There you go! There you go! Let's turn this off. So, here we are. Now, the Russian tearoom I had it with a big dollop of sour cream, right? Ah, you've got the sour cream. Exactly, do you wanna do it? Yes, I love dollops of sour cream. [Eve] And then here we go, then a little bit of dill. Dill makes it truly eastern European. Isn't that great? And there we go! Wow, okay, I have to try it with the sour cream. [Eve] I have to try it, too. [Tanya] That's what I love, it just breaks up. Perfect. Ooh, that is so yummy. Isn't that good? Isn't that delicious? And that freshness of the dill, perfect. My God, the dill is beautiful in there. Totally is what it needs. Chef, thanks for bringing back memories of my grandma. That's very sweet of you. You're welcome, you're welcome. I loved it. Oh, I'm so glad you enjoyed it. Yes. Yeah.
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[Skip to main content](https://www.epicurious.com/video/watch/borscht#main-content) [![Epicurious](https://www.epicurious.com/verso/static/epicurious-us/assets/logo.svg)](https://www.epicurious.com/) - [Newsletter](https://www.epicurious.com/newsletter) - [Recipes](https://www.epicurious.com/recipes-menus) - [Ingredients](https://www.epicurious.com/ingredients) - [Occasions](https://www.epicurious.com/holidays-events) - [Kitchen Gear](https://www.epicurious.com/shopping) - [Techniques](https://www.epicurious.com/expert-advice) Open Navigation Menu [![Epicurious](https://www.epicurious.com/verso/static/epicurious-us/assets/logo-header.svg)](https://www.epicurious.com/) - [Around the World in 80 Dishes](https://www.epicurious.com/video/series/around-the-world-in-80-dishes) - \| - Europe - \| - Episode 48 # How to Make Russian Borscht - [About](https://www.epicurious.com/video/watch/borscht#about) - [Credits](https://www.epicurious.com/video/watch/borscht#credits) Epicurious' Around the World in 80 Dishes takes you to Russia with a demonstration of a recipe for Borscht prepared by Chef Eve Felder of The Culinary Institute of America. - [Get the Borscht recipe](http://www.epicurious.com/recipes/food/views/Borscht-357129) - [Learn how to make borscht and get more Russian recipes](http://www.epicurious.com/articlesguides/cuisines/aroundtheworldin80dishes/russiaborschtrecipe) - [Our partner, The Culinary Institute of America](http://www.ciachef.edu/) Released on 08/17/2010 Transcript Hi, I'm Tanya Steel, editor-in-chief of epicurious.com. and you're watching Around the World in 80 Dishes. Today, we're going to mother Russia to make some borscht. I'm here with my friend, Eve Felder, from the CIA. Now chef, my grandmother actually was Russian. Oh, was she? Maya Rubenstein, and one thing that she taught me was how to make borscht. It essentially is kind of a stew, right? And it's something that everyone has heard of, but it sounds like it's more intimidating than it is and in actuality, it's actually a very fast, beet-vegetable stew, is that correct? That's exactly, beet-vegetable soup. It's easy to make. Is it, and so tasty. Shall we do it? Yeah! Do you wanna do it? You show me your version Okay, this is my version. So, we're gonna heat up our pan, and we're gonna add vegetable oil. Do you wanna add that? Please. And then, we're gonna put in, let's put in the onions. Let's put about half of that. Half? Okay. Yeah. So, we're gonna saute the onions. Let's go ahead and add the garlic now, okay? There we go, that'll keep us going. On a cold, Russian winter's night. Yes, exactly. Now, once that comes to aroma, we're gonna go ahead and add our celery. Okay. Here you go. So, here, we're gonna go with the carrots. You know, as you're making this, it's reminding me that I know that in the Russian culture, French culture was very in, particularly in the 18th and 19th century and this is like a mirepoix. Yes, exactly. I'm wondering if that's how it began, that maybe the French influence in Russia -- Put the mirepoix, onions and celery and carrots. Into the Russian (drowned out by background noise). Yeah, could've very well. Also really just the basis of a great soup. Now, this is leeks, another tremendous Russian ingredient. Leeks are one of those chef ingredients, I feel like. That chefs use all the time and that us home cooks don't use leeks, but shallots and leeks add so much, you know they bring so much to the table, they really do. We're gonna go ahead now and add savoy cabbage. Let's go ahead and put this in, and let's let that wilt just a minute. You could actually put the top on for just a second to get it to go down. Alrighty, you know what, we need salt now, so let's put a little bit of salt and let's go ahead and add the pepper. Now, you see where our cabbage has, Yeah, it's wilted already. It's wilted down. We did that, and it's not gonna hurt it, we did it because it was filling the pan, the pot so much, so now let's add the rest of the cabbage. Add a drop more salt, and we're gonna go ahead and add the marjoram now and a drop more pepper. And now, let's put the, stir, give it one good stir. Don't want it to be sticking at all, those vegetables are pretty moist. Yeah, see? They're making a nice juice, isn't that gonna be beautiful? \[Tanya\] Yeah. \[Eve\] Do you see those colors? And then we're gonna add that red, gosh, it's so healthy. \[Tanya\] It's so full of fiber. \[Eve\] Yeah. \[Tanya\] My gosh. \[Eva\] Absolutely. \[Tanya\] It's like, a week's full of fiber in one dish. That's true. Okay, you know what, let's go ahead, it looks good enough. Let's go ahead now and add the grated beets. Now, is there a trick to not getting your hands red with beet juice? You know what, it doesn't get so red when the beet is raw. This is a raw beet. When they're cooked, yeah, you've gotta wear gloves. And it gets under your fingernails, I think. So, we're just gonna go like this, and just grate. Grate it in, wanna make sure our temperature's not too high. In fact, why don't we turn it down a little bit? Wanna give it a try? Yep. The key is just to be careful not to get your hand -- \[Tanya\] Right, I've done that, I've grated my hand. \[Eve\] Ugh, it's like childhood. \[Tanya\] That was fun. Terrible childhood memories of cooking, right? Now, we're gonna also add the vinegar as soon as we add the beets. Beets have a pigment called anthocyanin, and if you add, when you add the vinegar, it stabilizes the red color. If you don't add the vinegar, it can get washed out and in fact, if you have a base, too much salt, it can make it a little bit purple. So, whenever you have beets or red cabbage, always with red wine vinegar. Oh, interesting, okay. \[Eve\] So, there you go. So, there's two beets in there? Yeah, there is two. It ends up being about two cups of grated beets, and my recommendation, really, is to use a food processor. Yeah, it's easier. Yeah, I think it's much easier. Let's go ahead and stir that. You're right, it's not as, It's not as bad. I've actually dyed shirts trying to make my grandmother's borscht. Have you really? Yeah, disaster. Okay, so you wanna stir that, and I'll add a little bit of red wine vinegar. So, I think our recipe says that you do this, adding the vinegar, after 15 minutes, but you say that adding it now actually stabilizes the pigment. It does, it's much, it's better to add it now. And let's go ahead and put our bay leaf in, and then we're gonna add our beef broth. And like I said, it can either be chicken stock, veg stock, or even water. Perfect. So, chef, I know we deviated a little bit from the recipe, so, I think the recipe says that you cook this for 10 minutes, then you add the beets, then you cook 15 minutes, but it's fine as long as you basically cook it for about 25 minutes. That's right. And the main key, the key is that you want each of the vegetables to, you want all of the vegetables to be done at the same time. So, we had the carrots and the celery and the onions in, and the cabbage before we added the beets. So, they had been cooking, they wilted down. I see. No worries. No worries, no worries. And you know what? It's one of those things that's really forgiving. \[Tanya\] Yes. \[Eve\] It really is forgiving. Let's go ahead and salt a little. Okay. More. And let's give it a taste to see where we are with our salt. Then we'll cover it. Mmm. Mmm. It's good already, right? That's very good. Surprised how good it is so quickly. Isn't that good? Okay, so we will, we're gonna bring it up to a high simmer, almost to a boil and then we will partially cover it and let it go for about 25 minutes. Okay. We do wanna taste it after about 15 minutes, see where we are with the vegetables so we don't overcook it 'cause that's it. Great, no wonder it's so simple. It's really delicious. Those babushkas making this. \[Eve\] Doesn't that look good? It looks like we're just about done. It's been 25 minutes, let's go ahead and taste it. Make sure the vegetables are cooked. So, we're looking for cooked vegetables, and anything in the broth? The broth should be seasoned well with salt, but let's see, make sure get a little taste of everything. The vegetables are perfectly cooked. Are they perfect? I have an inkling that you're gonna say we need a little more salt. Yes, I do think a drop more. What about you, do you think that? Yeah, I think I would use an un peu. I wonder what Russian is for just a little one. I have no idea. Okay, let's see how this is. What we're gonna do is go ahead now, I think that's fabulous. Yeah. It's delicious. Let's go ahead now and serve it. Have this beautiful Russian-esque bowl, and then, gosh, isn't that pretty? See how easy this is? \[Tanya\] Yeah. \[Eve\] Sitting around a fire with some good pumpernickel, hearty rye bread. \[Tanya\] Reading from Tolstoy. There you go\! There you go\! Let's turn this off. So, here we are. Now, the Russian tearoom I had it with a big dollop of sour cream, right? Ah, you've got the sour cream. Exactly, do you wanna do it? Yes, I love dollops of sour cream. \[Eve\] And then here we go, then a little bit of dill. Dill makes it truly eastern European. Isn't that great? And there we go\! Wow, okay, I have to try it with the sour cream. \[Eve\] I have to try it, too. \[Tanya\] That's what I love, it just breaks up. Perfect. Ooh, that is so yummy. Isn't that good? Isn't that delicious? And that freshness of the dill, perfect. My God, the dill is beautiful in there. Totally is what it needs. Chef, thanks for bringing back memories of my grandma. That's very sweet of you. You're welcome, you're welcome. I loved it. Oh, I'm so glad you enjoyed it. Yes. Yeah. 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[![How to Make French Ratatouille, Part 3](https://dwgyu36up6iuz.cloudfront.net/heru80fdn/image/upload/c_fill%2Cd_placeholder_epicurious.png%2Cfl_progressive%2Cg_face%2Ch_98%2Cq_80%2Cw_175/v1389029038/epicurious_finish-dish.jpg)How to Make French Ratatouille, Part 3](https://www.epicurious.com/video/watch/finish-dish) - [![How to Make French Souffle, Part 1](https://dwgyu36up6iuz.cloudfront.net/heru80fdn/image/upload/c_fill%2Cd_placeholder_epicurious.png%2Cfl_progressive%2Cg_face%2Ch_98%2Cq_80%2Cw_175/v1389029015/epicurious_grand-marnier-souffleacutes-make-panade.jpg)How to Make French Souffle, Part 1](https://www.epicurious.com/video/watch/grand-marnier-souffleacutes-make-panade) - [![How to Make French Souffle, Part 2](https://dwgyu36up6iuz.cloudfront.net/heru80fdn/image/upload/c_fill%2Cd_placeholder_epicurious.png%2Cfl_progressive%2Cg_face%2Ch_98%2Cq_80%2Cw_175/v1389029136/epicurious_grand-marnier-souffleacutes-finish-bake-and-s.jpg)How to Make French Souffle, Part 2](https://www.epicurious.com/video/watch/grand-marnier-souffleacutes-finish-bake-and-s) - 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Readable Markdown
Hi, I'm Tanya Steel, editor-in-chief of epicurious.com. and you're watching Around the World in 80 Dishes. Today, we're going to mother Russia to make some borscht. I'm here with my friend, Eve Felder, from the CIA. Now chef, my grandmother actually was Russian. Oh, was she? Maya Rubenstein, and one thing that she taught me was how to make borscht. It essentially is kind of a stew, right? And it's something that everyone has heard of, but it sounds like it's more intimidating than it is and in actuality, it's actually a very fast, beet-vegetable stew, is that correct? That's exactly, beet-vegetable soup. It's easy to make. Is it, and so tasty. Shall we do it? Yeah! Do you wanna do it? You show me your version Okay, this is my version. So, we're gonna heat up our pan, and we're gonna add vegetable oil. Do you wanna add that? Please. And then, we're gonna put in, let's put in the onions. Let's put about half of that. Half? Okay. Yeah. So, we're gonna saute the onions. Let's go ahead and add the garlic now, okay? There we go, that'll keep us going. On a cold, Russian winter's night. Yes, exactly. Now, once that comes to aroma, we're gonna go ahead and add our celery. Okay. Here you go. So, here, we're gonna go with the carrots. You know, as you're making this, it's reminding me that I know that in the Russian culture, French culture was very in, particularly in the 18th and 19th century and this is like a mirepoix. Yes, exactly. I'm wondering if that's how it began, that maybe the French influence in Russia -- Put the mirepoix, onions and celery and carrots. Into the Russian (drowned out by background noise). Yeah, could've very well. Also really just the basis of a great soup. Now, this is leeks, another tremendous Russian ingredient. Leeks are one of those chef ingredients, I feel like. That chefs use all the time and that us home cooks don't use leeks, but shallots and leeks add so much, you know they bring so much to the table, they really do. We're gonna go ahead now and add savoy cabbage. Let's go ahead and put this in, and let's let that wilt just a minute. You could actually put the top on for just a second to get it to go down. Alrighty, you know what, we need salt now, so let's put a little bit of salt and let's go ahead and add the pepper. Now, you see where our cabbage has, Yeah, it's wilted already. It's wilted down. We did that, and it's not gonna hurt it, we did it because it was filling the pan, the pot so much, so now let's add the rest of the cabbage. Add a drop more salt, and we're gonna go ahead and add the marjoram now and a drop more pepper. And now, let's put the, stir, give it one good stir. Don't want it to be sticking at all, those vegetables are pretty moist. Yeah, see? They're making a nice juice, isn't that gonna be beautiful? \[Tanya\] Yeah. \[Eve\] Do you see those colors? And then we're gonna add that red, gosh, it's so healthy. \[Tanya\] It's so full of fiber. \[Eve\] Yeah. \[Tanya\] My gosh. \[Eva\] Absolutely. \[Tanya\] It's like, a week's full of fiber in one dish. That's true. Okay, you know what, let's go ahead, it looks good enough. Let's go ahead now and add the grated beets. Now, is there a trick to not getting your hands red with beet juice? You know what, it doesn't get so red when the beet is raw. This is a raw beet. When they're cooked, yeah, you've gotta wear gloves. And it gets under your fingernails, I think. So, we're just gonna go like this, and just grate. Grate it in, wanna make sure our temperature's not too high. In fact, why don't we turn it down a little bit? Wanna give it a try? Yep. The key is just to be careful not to get your hand -- \[Tanya\] Right, I've done that, I've grated my hand. \[Eve\] Ugh, it's like childhood. \[Tanya\] That was fun. Terrible childhood memories of cooking, right? Now, we're gonna also add the vinegar as soon as we add the beets. Beets have a pigment called anthocyanin, and if you add, when you add the vinegar, it stabilizes the red color. If you don't add the vinegar, it can get washed out and in fact, if you have a base, too much salt, it can make it a little bit purple. So, whenever you have beets or red cabbage, always with red wine vinegar. Oh, interesting, okay. \[Eve\] So, there you go. So, there's two beets in there? Yeah, there is two. It ends up being about two cups of grated beets, and my recommendation, really, is to use a food processor. Yeah, it's easier. Yeah, I think it's much easier. Let's go ahead and stir that. You're right, it's not as, It's not as bad. I've actually dyed shirts trying to make my grandmother's borscht. Have you really? Yeah, disaster. Okay, so you wanna stir that, and I'll add a little bit of red wine vinegar. So, I think our recipe says that you do this, adding the vinegar, after 15 minutes, but you say that adding it now actually stabilizes the pigment. It does, it's much, it's better to add it now. And let's go ahead and put our bay leaf in, and then we're gonna add our beef broth. And like I said, it can either be chicken stock, veg stock, or even water. Perfect. So, chef, I know we deviated a little bit from the recipe, so, I think the recipe says that you cook this for 10 minutes, then you add the beets, then you cook 15 minutes, but it's fine as long as you basically cook it for about 25 minutes. That's right. And the main key, the key is that you want each of the vegetables to, you want all of the vegetables to be done at the same time. So, we had the carrots and the celery and the onions in, and the cabbage before we added the beets. So, they had been cooking, they wilted down. I see. No worries. No worries, no worries. And you know what? It's one of those things that's really forgiving. \[Tanya\] Yes. \[Eve\] It really is forgiving. Let's go ahead and salt a little. Okay. More. And let's give it a taste to see where we are with our salt. Then we'll cover it. Mmm. Mmm. It's good already, right? That's very good. Surprised how good it is so quickly. Isn't that good? Okay, so we will, we're gonna bring it up to a high simmer, almost to a boil and then we will partially cover it and let it go for about 25 minutes. Okay. We do wanna taste it after about 15 minutes, see where we are with the vegetables so we don't overcook it 'cause that's it. Great, no wonder it's so simple. It's really delicious. Those babushkas making this. \[Eve\] Doesn't that look good? It looks like we're just about done. It's been 25 minutes, let's go ahead and taste it. Make sure the vegetables are cooked. So, we're looking for cooked vegetables, and anything in the broth? The broth should be seasoned well with salt, but let's see, make sure get a little taste of everything. The vegetables are perfectly cooked. Are they perfect? I have an inkling that you're gonna say we need a little more salt. Yes, I do think a drop more. What about you, do you think that? Yeah, I think I would use an un peu. I wonder what Russian is for just a little one. I have no idea. Okay, let's see how this is. What we're gonna do is go ahead now, I think that's fabulous. Yeah. It's delicious. Let's go ahead now and serve it. Have this beautiful Russian-esque bowl, and then, gosh, isn't that pretty? See how easy this is? \[Tanya\] Yeah. \[Eve\] Sitting around a fire with some good pumpernickel, hearty rye bread. \[Tanya\] Reading from Tolstoy. There you go\! There you go\! Let's turn this off. So, here we are. Now, the Russian tearoom I had it with a big dollop of sour cream, right? Ah, you've got the sour cream. Exactly, do you wanna do it? Yes, I love dollops of sour cream. \[Eve\] And then here we go, then a little bit of dill. Dill makes it truly eastern European. Isn't that great? And there we go\! Wow, okay, I have to try it with the sour cream. \[Eve\] I have to try it, too. \[Tanya\] That's what I love, it just breaks up. Perfect. Ooh, that is so yummy. Isn't that good? Isn't that delicious? And that freshness of the dill, perfect. My God, the dill is beautiful in there. Totally is what it needs. Chef, thanks for bringing back memories of my grandma. That's very sweet of you. You're welcome, you're welcome. I loved it. Oh, I'm so glad you enjoyed it. Yes. Yeah.
Shard69 (laksa)
Root Hash8037480075509865669
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