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Podvorye

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From Food & Wine , DEC 2008

Slurping down the rich, ruby borscht and the solyanka, a Slavic chowder thick with smoked meats and olives, I decided that I've been squandering my life on Italian and Japanese food. Then came venison stroganoff and shredded black radish with pork crackling, another dish I'd only read about in old cookbooks....MORE>>

– Anya von Bremzen Classic Russian Cuisine in St. Petersburg

Last updated December 2008