Author: Tanya Tanyarattinan

Borsch (Борщ) is one of the most popular soups in Central and Eastern Europe and Northern Asia. It is sweet and sour, healthy and can be eaten at any time of year. It has a complicated and very long history, with the soup changing over time within various geographic regions. Today, the broadly recognized “standard” borsch […]

Solyanka (Солянка), is made from pickled vegetables, meat, and sour cream. It is considered traditionally Russian but is today enjoyed across the former Soviet space and Eastern Bloc, and particularly in East Germany. Having been served for hundreds of years in several countries, solyanka has gone through a lot of modifications and now has many different […]

Okroshka (Окрошка) is a cold soup that probably originated in the Volga region of Russia. Because of its light, refreshing taste, it is popularly served in summer. The soup usually consists of diced vegetables, eggs, and meats in a base of either kvass or kefir and is often garnished with sour cream. Best known in […]

Pkhali (пхали in Russian; ფხალიin in Georgian), made from finely chopped and cooked vegetables mixed with spicy walnut sauce, is one of the most popular traditional Georgian dishes. It is usually garnished with pomegranate seeds and sometimes served alongside eggplant rolls that also feature spicy walnut filling. Almost any vegetable can be used to make […]

Chirbuli (Georgian: ჩირბული, Russian: Чирбули) is a staple of the Georgian breakfast table, a dish that perfectly encapsulates the local traditions and international influences that have shaped Georgian cuisine. Chirbuli features fried eggs served on top of a rich sauce filled with spices, caramelized vegetables, and walnuts. Chirbuli is not one of the Georgian dishes whose popularity […]