Today’s post is a recipe taken from our Russian Cuisine Page. Borsch Kievsky is a classic, traditional Russian very hearty soup. It has a lot of ingredients, and does take some time to prepare. But when you finally set down at the table and take that first spoonful of this real, authentic Russian Borsch Kievsky recipe, trust me, you will surely feel the effort was well worth it.
This is a short post, announcing a new page here on Ethnic Foods R Us: Wild Game.
This new page is now being filled out with classic North American recipes using wild game meats as the primary ingredient. The following is some of the ethnic cuisine’s background content. To skip right to the page and get the recipes, Click Here.
Many Americans love to hunt. Rifle hunting, as well as bow and arrow seasons, are anticipated and participated in by millions of Americans. And wild game cuisine is, quite naturally, a considerably significant segment of North American cuisine in general.
The red meats of elk, moose, deer, bear, wild boar, etc., are prevalent in Wild Game cuisine. Small mammals are also hunted for wild game cuisine: rabbit, raccoon, squirrel, possum, beaver, etc.
For all of you Western Africa food lovers, this post is a heads-up, announcing a whole new page dedicated to Togolese Cuisine Recipes.
Here is just a bit of the content, on the background and development of one of the most unique West African foods groups:
Togolese cuisine recipes are characteristic of many other Western African cuisine, with the additional influences of German and French cuisines. This special and unique combination is what makes the foods in Togo among the very best ethnic foods of Africa.