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	<title>Northwest Food News &#187; barszcz</title>
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		<title>Russian Bear Cafe, Eagle</title>
		<link>http://www.nwfoodnews.com/2010/07/22/russian-bear-cafe-eagle/</link>
		<comments>http://www.nwfoodnews.com/2010/07/22/russian-bear-cafe-eagle/#comments</comments>
		<pubDate>Thu, 22 Jul 2010 11:00:23 +0000</pubDate>
		<dc:creator>Guy Hand</dc:creator>
				<category><![CDATA[Restaurant Reviews]]></category>
		<category><![CDATA[barszcz]]></category>
		<category><![CDATA[borsch]]></category>
		<category><![CDATA[borscht]]></category>
		<category><![CDATA[borsh]]></category>
		<category><![CDATA[borshch]]></category>
		<category><![CDATA[borstch]]></category>
		<category><![CDATA[bortsch]]></category>
		<category><![CDATA[food]]></category>
		<category><![CDATA[Idaho]]></category>
		<category><![CDATA[restaurant]]></category>
		<category><![CDATA[Russian food]]></category>

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		<description><![CDATA[Among borshch aficionados, the origins and essential ingredients of this Central and Eastern European beet soup are as varied and hotly contested as chili at a chili contest. There&#8217;s Russian borshch, Polish borshch, Jewish borscht, hot borshch, cold borshch, thick borshch, thin borshch, meaty borshch, meatless borshch and borshch without beets. There&#8217;s also little to no consensus on the spelling of the actual word: borscht, bortsch, borstch, borsh, barszcz, borsch or borshch. In deference to Oleg and Svetlana Mironov of Russian Bear Cafe in Eagle, I&#8217;ll go with borshch. It&#8217;s the way they spell it &#8211; and with beet soup as good as theirs, I&#8217;ll trust the Mironov&#8217;s culinary literacy. Lighter than many versions, their vegetable based borshch is clear, seemingly uncomplicated, even a little insipid at first slurp. But flavors blossom with each bite like shapes rising out of Eurasian shadows. By spoonful number three, I could sense the dill, the bay, the rising heat of black pepper and the sweet earthiness of beet, cabbage and onion. An occasional nip from a dollop of sour cream floating autonomously in that ruby-red broth gave this meatless soup a little zing and welcomed substance. By the bottom of the bowl, I [...]]]></description>
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