Tag #151551 - Interview #78270 (Semyon Gun)

My mother was a great cook, but she didn't have a kosher kitchen. She bought food at the market and cooked herself. She made traditional Jewish food: goose cracklings and stew with matzah as garnish. It was added to the gravy. My mother made red borsch with meat broth and vegetarian red borsch that was served cold. Mother also stewed meat with traditional or sweet and sour gravy. My mother selected beef that melted in the mouth. She stewed ribs served with potatoes or noodles. She fried semolina and made garnish to be served with meat. She made salads and liked garlic and onions. She used a lot of salt. Later she had problems with high pressure because of it.