Quote:
Originally Posted by kidkboom
I learned щи not long ago and am getting better making it..
I ate щи today (with sauerkraut, not with fresh cabbage). Yum. :roll:
Quote:
Originally Posted by kidkboom
Here's the problem, and I'm sure it's common knowledge - in America, I can't find a place to get сметана! I live in Arizona, in Phoenix, and there is a Chinese Cultural Center that carries some brands of квас but apparently no сметана..
That's why I could never relocate to the US... Сметана is a staple! I put it virtually everywhere -- on mashed potatoes with salt (curisouly, they go very well together and compliment each other), in simple tomato/cucumber/leek salads in summer (vegetables aren't very tasty during winter), as a dressing for the Olivier salad (half mayonnaise, half сметана), sometimes in borsch; on pelmeni -- with vinegar, salt and pepper -- when I happen to eat those (as it is, I don't like pelmeni all that much), in all kinds of cakes and so on.
I've no idea how you can make it at home but I have heard that сметана is sold abroad in the guise of "simple yoghurt."