Article by:
Susan Puckett
Yet they ate well, thanks to the hospitality of friends who were adept at transforming meager supplies into sumptuous feasts. Along with borscht and cabbage soups, that meant kasha sautéed with onions or freshly foraged mushrooms, savory pies in myriad shapes, wild game stews flavored with horseradish and juniper berries, pancakes topped with home-cultured sour cream, pickles and preserves made from the bounty of their own garden plots, and ample rounds of vodka.Read More
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