Spehro Pefhany wrote:
On Tue, 29 Nov 2005 03:23:06 GMT, the renowned "Rich Grise,
Plainclothes Hippie" wrote:


On Mon, 28 Nov 2005 18:24:52 -0500, John Perry wrote:

Rich Grise wrote:

But who wants a cooked pickle? ;-)

My ethnic Russian daughter-in-law, just arrived from Tatarstan, made a
Russian soup, into which she chopped several dill pickles.

Wonderful stuff!

You must have to cook the bejabbers out of them - I chopped up a dill
pickle once into a stew I was concocting from leftovers ane expired stuff
...
From other recipes for Solyanka (or however it's spelt/spelled) the
common factors are beef broth, pickles, olives, capers, onions, garlic
and some kind of meat-- other winter veggies are fair game. And a
dollop of sour cream.


Well, Galya's was all vegetable except for a cube or two of bouillon (I
don't know what kind). She had chopped the vegetables so finely that I
didn't notice the pickles until she showed me the jar she took them from
(I couldn't understand her description of "spiced cucumbers" :-).

I don't know how she made it, since I had put her son, my step-grandson,
to work with me raking a ton or so of oak leaves from my six 100+-foot
trees.

Even a lovely season like autumn has its price.

John Perry