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I am a huge fan of Chinese food, Italian food and of course Indian food (VERY popular here in the UK), but I have to say that my mothers Sunday roast and a properly done full English breakfast is a match for any of those! A quick tip, fish and chips in the UK can be very hit and miss but if anybody wants to try 'proper' British fish and chips then the best chance for a decent example would be to (unsurprisingly) head to the coast, you have to have fresh fish, freshly cooked in the right amount of batter and the chips have to be a decent size and cooked properly. There is a place in Eastbourne that does fabulous fish and chips and they make their own fabulous tartare sauce too, there is also a place in Eastbourne where the fish and chips are nothing special, I won't mention names.
On the other side of the channel, there's a place on the shoreline called Scheveningen, some of the best fish and chips I've ever had. Their full plate is enough for two, comes with various sides in addition to the chips, and also home made tartar sauce. Right round The Hague.
We always get the cod - which type of fish do they prefer for fish and chips around your way?
There are a few Jewish restaurants in NYC. Other than that, it's mainly bagels and deli's like Katz, Zabar's and Russ & Daughters.
Jewish bakeries are very similar to German ones. In Yorktown NY, there is a Hungarian bakery which makes Jewish breads and cookies.
I'm going to admit I'm a bit jealous that you have a Hungarian bakery local to you. Although, I must admit, I just heard that Piroshky Piroshky is opening a bakery here in close by Westchester CA. However, they are expecting a $50 minimum order per customer. I can't justify buying $50 of Piroshkis all at once.
Russian borscht is AWFUL. The only borscht worth eating is Ukrainian. If you want to "modify" it, start with Ukrainian borscht. I married into a mixed marriage and my "American" wife used chicken. The base is so good, that it worked with chicken.
Real borscht is cooked in beef broth with beef meat. If with chicken, then this is chicken soup.
And what do you mean by "Russian borscht"?
Russian Russian borscht differs from real Ukrainian borscht only in one thing: in the classic Ukrainian borscht they add else pieces of bacon, but not in Russian. And they eat with pampushki. Otherwise they are the same.
There are also different versions of borscht as well. For instance there is green borscht which instead of using beets that give the famous red color, it uses sorrel (similar to spinach but sour) or stinging nettle which gives the green color, and and there are also boiled eggs too. When I was a kid I hated this soup (mainly because I hated the texture of boiled egg whites) but these days I love it.
There are also different versions of borscht as well. For instance there is green borscht which instead of using beets that give the famous red color, it uses sorrel (similar to spinach but sour) or stinging nettle which gives the green color, and and there are also boiled eggs too. When I was a kid I hated this soup (mainly because I hated the texture of boiled egg whites) but these days I love it.
That's shee Grega. ( "Green shee" to be exact instead of regular shee that's made from cabbage (and meat, chicken, whatever.)
There are also different versions of borscht as well. For instance there is green borscht which instead of using beets that give the famous red color, it uses sorrel (similar to spinach but sour) or stinging nettle which gives the green color, and and there are also boiled eggs too. When I was a kid I hated this soup (mainly because I hated the texture of boiled egg whites) but these days I love it.
Quote:
Originally Posted by erasure
That's shee Grega. ( "Green shee" to be exact instead of regular shee that's made from cabbage (and meat, chicken, whatever.)
Borsh - that's red beets ( and whatever else you'll add there.)
Idk, in my family they call it green borscht (зелёный борщ), maybe it’s just a southern Ukrainian thing? But shchi (щи) was always considered a different dish in our family, which had sauerkraut and lamb and never had sorrel or eggs. Even Wikipedia says “ Due to its commonness as a soup in Eastern European cuisines, it is often called green borscht, as a cousin of the standard, reddish-purple beetroot borscht.”
Idk, in my family they call it green borscht (зелёный борщ), maybe it’s just a southern Ukrainian thing? But shchi (щи) was always considered a different dish in our family, which had sauerkraut and lamb and never had sorrel or eggs. Even Wikipedia says “ Due to its commonness as a soup in Eastern European cuisines, it is often called green borscht, as a cousin of the standard, reddish-purple beetroot borscht.”
Probably regional.
In "Russia proper" shee is a cabbage soup ( it would be specified if it's made of sour cabbage instead of the fresh one.)
But borsh - that's red beats and no other way around it, unless it's "svekolnik" but then the name itself tells you that it's made out of red beets.
On the other side of the channel, there's a place on the shoreline called Scheveningen, some of the best fish and chips I've ever had. Their full plate is enough for two, comes with various sides in addition to the chips, and also home made tartar sauce. Right round The Hague.
We always get the cod - which type of fish do they prefer for fish and chips around your way?
Sounds nice Cod, plaice, hake, pollock (any white fish really), personally I like haddock but will have cod or plaice (or any really)
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Cod, plaice, hake, pollock (any white fish really), personally I like haddock but will have cod or plaice (or any really)
