This evening I cooked Russian.
That is solyanka soup. My version of it, anyway. It turned out well for my first time making it, I thought. Next time I will let the broth cook longer so it can soak in more bay and allspice flavor. Sadly, I did not have a loaf of heavy Russian black bread for dipping. Instead I served it with some buckwheat groats.
Is there any place in Madison to get Russian black bread? The Rolling Pin has a Russian dark rye. Same thing? Intermarket?
Maybe I could also get some kvas.
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