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.
For more background content, and a list of Togolese Cuisine Recipes, Click Here.
Some people mistakenly equate “soul food” with the “Southern” foods of America. But that is not correct. Deep South Soul Food cooking is a major segment of the broader category of Southern cooking, yes. But not all Southern American cooking is “soul”. Bob Jeffries, author of the 1969 publication, Soul Food Cookbook, said it simply like this:
“While all soul food is southern food, not all southern food is ‘soul.’ Soul food cooking is an example of how really good southern Negro cooks cooked with what they had available to them.”
The amazing, simple and basic, humble and yet exquisite recipes that comprise Deep South Soul Food are the creative products of African Americans. To put it accurately and bluntly:
Deep South Soul Food has its roots embedded deeply in the American 18th and 19th century institution of slavery.
Enslaved Africans, living in squalid conditions provided them by their plantation owners, were fed with what the white people considered “scraps” and all the “undesirable” offcuts of meats. What vegetables they had, they had to grow for themselves, and grow them they did, in abundance. Black-eyed peas, garbanzo beans, collard greens, mustard greens, kale, spinach, peppers and tomatoes, eggplants, potatoes, corn, and okra … Deep South Soul Food, while having to rely on meager amounts and poor cuts of meats, was (and still is) rich in varieties of vegetables.