Mid-afternoon update...
Feb. 14th, 2005 03:51 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
alexpgpYesterday, after calling in an LJ phone post via Skype, I tried calling my sister-in-law in Moscow again. This time, the connection was made, and the quality of the call was quite good. (Now, if only we can get her online, we could converse without having to shell out SkypeOut shekels!)
* * * I tried my hand yesterday at making солянка (solyanka), a Russian soup whose recipe includes pickles and olives! This showed up on the dining hall menu every couple of days while I was at Baikonur, and it's particularly good with sour cream and a few drops of lemon juice. I had asked for the recipe early on during the campaign, but somehow, actually getting the recipe just fell through the cracks.
My "seat of the pants" recipe started by boiling the remnants of a pork roast to make a stock. I then removed the remaining meat from the bone, cut it into small pieces, and added it to the stock. As there was not much meat, I opened a 1-lb package of ground turkey meat and made a number of 1-inch diameter "turkey balls" and added them to the hot liquid.
Subsequently, I added one sliced small onion (fried), sliced remnants of some green onion, 2 cans of ordinary tomato sauce, 2 tablespoons of capers, one Polish sausage (large frank) sliced into 1/8-inch sections, about 1/3 of a can of black olives, about twice that amount of green olives, 5 medium-small dill pickles sliced into 1/8-inch sections, a few bay leaves, a smattering of peppercorns, a dash of lemon pepper, and a skosh of garlic salt.
It's not the soup I ate in Kazakhstan, but it's good (especially on the second day). Galina likes it, too.
Cheers...
My "seat of the pants" recipe started by boiling the remnants of a pork roast to make a stock. I then removed the remaining meat from the bone, cut it into small pieces, and added it to the stock. As there was not much meat, I opened a 1-lb package of ground turkey meat and made a number of 1-inch diameter "turkey balls" and added them to the hot liquid.
Subsequently, I added one sliced small onion (fried), sliced remnants of some green onion, 2 cans of ordinary tomato sauce, 2 tablespoons of capers, one Polish sausage (large frank) sliced into 1/8-inch sections, about 1/3 of a can of black olives, about twice that amount of green olives, 5 medium-small dill pickles sliced into 1/8-inch sections, a few bay leaves, a smattering of peppercorns, a dash of lemon pepper, and a skosh of garlic salt.
It's not the soup I ate in Kazakhstan, but it's good (especially on the second day). Galina likes it, too.
Cheers...
