While we are at it ... Why not another one. There was Thupka for dinner a few nights back . Chicken on the bone first blasted in the oven at 250 for 20 minutes and then slow cooked in chicken broth . The best part ... No noodles ... Used daikons and carrot to create noodles and of course there was spinach and coriander ... Yummy ...light and really fresh ... The egg ... Well I cleared the soup with egg white .... The yellow left over was used to make a distorted sunny side up. Just using everything .... @shwtsingh829 #thupka#tibetan#homefood#foodideas#foodstory#foodporn#foodlove#homecooking#lightdinner
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One of the best things about being married to a Ukrainian is the food I get to eat when I go to my in-laws' house. Something I particularly love about Soviet cuisine is the custom of having an array of sides and salads on the table with every meal; it's a feast for the eyes and a delight for the senses. Traditionally, many of the salads are mayonnaise-y but many, especially the ones my mother-in-law makes, are not! My absolute FAVORITE is her Russian Vinegret Salad - Винегрет (Vinegret is the name of the salad itself, not the dressing). Knowing how much I love it, she made a giant batch for Rosh Hashanah dinner and sent me home with extra (how did I get so lucky?) 😊 Vinegret Salad is #accidentallyvegan , bursting with textural contrast, and is a gorgeous and enticing deep crimson color. The ingredients are traditionally: roasted beets, boiled potatoes, sauerkraut, pickles, and carrots or red onion (my mother-in-law uses red onion). Everything should be chopped to the same size and tossed with extra virgin olive oil, salt, pepper, and optional parsley. I could eat it every day. It packs an exciting savory crunch in each bite and gets even more delicious as it stays in the fridge for up to a week. Try it! If you google it, there are TONS of recipes. Let me know what you think if you make it 😊. 🥗🥗🥗 #russianfood#jewishfood#ukrainianfood#vinegret#Винегрет#vegansalad#bestofvegan#beets#beetsalad#beautifulcuisines